I have to admit I’m so obsessed with zucchini noodles at the moment.I love the fact that it is nutrition dense, totally gluten-free and wheat-free and also it doesn’t leave you feel heavy and full like after eating a giant bowl of pasta. It is a great alternative to traditional pasta for sure. Tomato based sauce is always my choice over the creamy Alfredo sauce. It is incredible how these little humble tomatoes can create such a beautiful sweetness when roasted. Seriously, 20 minutes is all you need. When it comes out of the oven, they are gooey, beautifully caramelised and spitting open. It adds a rich smokey and sweet flavour to a boring zucchini pasta. Yes, flavour bomb!
Ingredients
1 cup of zucchini noodles
1/2 tsp sea salt
1 cup of grape tomatoes
1 tbsp coconut oil, melted
1 tbsp balsamic vinegar
1 tsp honey
salt and pepper to taste
a squeeze of lemon
Toss tomatoes in coconut oil, balsamic vinegar, honey, salt and pepper in a large bowl. Spread them on a baking sheet and bake in the preheated oven (180) for 20 minutes. In the meantime, using a julienne peeler, make a zucchini pasta. Toss with 1/2 tsp of salt and set aside. Take the tomatoes out of the oven. Squeeze the juice out of the zucchini pasta. Put them in a large bowl, toss and marinade for 5-10 minutes. Transfer to a serving plate and add a squeeze of lemon on top.
