This week I just want to be in the kitchen cooking and creating, I don’t feel much like writing so I’m going to keep it short and get to (probably the only reason you are reading this) the food.
This is a quick, easy, flavorful, and healthy dish that is perfect for weeknight dinners.
It only serves two which makes it perfect for stay-in date nights, although it is very difficult to share…
Serve with a side salad, garlic bread, or go all out and make some cheesy vegan bread sticks, a glass of cabernet sauvignon would also pair great with this dish.
2 Tbsp Olive oil
1 1/2 Tbsp Garlic, minced
1 24oz jar Marinara sauce
1 Cup fresh basil, chopped
1/2 Cup Sun-dried Tomatoes *packed in olive oil*, chopped
1/4 Tsp Onion powder
1 Tsp Italian seasoning
Salt and pepper to taste (I personally didn’t feel like It needed salt but I did add a little pepper)
2 Zucchini, Spiralized
4 Tbsp Vegan Butter (or sub Olive oil)
In a skillet, over medium heat, add olive oil. Once oil is hot add in garlic and cook until lightly browned and fragrant, about 1-2 minutes.
Slowly stir in Marinara sauce, basil, dried tomatoes, onion powder, and Italian seasoning. When sauce starts to bubble lower heat and bring to a low simmer. Let simmer for 10- 15 minutes, stirring occasionally.
Meanwhile, spiralize zucchinis and pat out excess moisture with paper towels. Heat a pan to medium heat, once hot add in vegan butter (or olive oil), and zucchini. Cook for 3 minutes, tossing zucchini frequently. Remove from heat.
Taste sauce, add salt and/or pepper if desired. Top zucchini noodles with sauce and Enjoy!