Low carb zucchini/squash noodles.

Add more veggies to your diet by using zucchini/squash noodles instead of your traditional pasta.  A spiralizer makes this easy to do.

You are adding nutrients without as many carbs and you’d be surprised how few people know the difference or if they do they don’t care because it tastes great!

Recipe

Ingredients:

2 pints of cherry tomatoes (Matt’s Wild are my personal favorite because they have a very thin skin)

Olive oil to cover the bottom of your skillet

2-3 Sweet peppers, chopped

1 onion, chopped

3 garlic cloves, minced

Basil, fresh (small bundle)

Salt to taste       ( We like a seasoning call Herbamare that contains sea salt and herbs)

2-3 medium Zucchini or Yellow Squash

Directions:

Using a Spiralizer, Veggeti or some say that they have used a vegetable peeler cut your squash or zucchini into pasta for your dish.  Set aside and wait for the sauce to get ready.

Pour olive oil into your skillet (preferably one that has a lid).  Heat till hot and pour your washed Matt’s Wild Tomatoes into the skillet.  Stir the tomatoes into the olive oil watching as they pop out of their skins. Stir in the minced garlic and let cook for a couple of minutes.

When the tomatoes and garlic are soft pour them into your Vitamix, blender or food processor, whatever you have available.  Blend till smooth.

Pour back into your skillet and add the chopped peppers, chopped onion and chopped basil. Stir till blended and cover the skillet. Let simmer till somewhat thickened.

Season with salt to your taste.

Just before serving add the squash pasta and incorporate it into the sauce.

We like to top this with shredded parmesan cheese.

This is a gluten free, full of veggies delicious dish!