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Summer Squash Noodles With Marinara Sauce
Serves 4
Ingredients:
2 tablespoons olive oil
1 shallot, minced
2 garlic cloves, minced
1 (28-ounce) can crushed tomatoes
Kosher salt
Freshly ground black pepper
2 tablespoons chopped fresh flat-leaf parsley
4 cups zucchini noodles (about 4 zucchini), cut into 12- inch lengths
3 tablespoons freshly grated Parmesan cheese (optional)
Directions:
1. Heat a large nonstick frying pan over medium-high heat. Add the oil and when warmed, add the shallot. Cook until translucent, about 2 minutes. Add the garlic and cook until fragrant, about 30 seconds.
2. Add the tomatoes with the juice and cook until mixture is lightly bubbling and is sauce like, about 7 minutes. Season with salt and pepper to taste. Reduce heat to low and let simmer.
3. Meanwhile, bring a large pot of water to boil over high heat. Season with a handful of salt. Add the zucchini "noodles" and cook until crisp-tender, about 3 minutes. Add the "noodles" to the marinara mixture and toss to combine. Season with salt and pepper to taste. Add parsley and cheese, if using.
