Healthy Recipe

Linda Jolly
Mar 31, 2018
2 min read

ZUCCHINI NOODLES WITH SPICY RAGU

I do love my veggies, and this is one enticing way to eat them. Making vegetables the main course can truly be delicious, especially with this spicy and slightly smoky ragu. A hint of smoked paprika gives the sauce a little extra flavor and makes this zucchini noodle dish sing. Top it with fresh shaved or grated Parmesan for a completely decadent spring meal.

Serves 4

For the Zucchini Noodles:
2 tablespoons extra-virgin olive oil
4 medium zucchinis, washed (no need to peel)
½ teaspoon salt
½ teaspoon black pepper
For the Spicy Ragu:
2 tablespoons extra-virgin olive oil
1 medium red onion, finely diced
2 cloves garlic, minced
1 tablespoon chopped fresh Italian parsley
½ teaspoon dried oregano
½ to 1 teaspoon smoked paprika (I lean toward ¾ to 1 teaspoon, but it’s truly up to your taste)
¼ teaspoon crushed red pepper
½ cup dry red wine
2 (14-ounce) cans tomato sauce
1 tablespoon tomato paste
Shaved or grated Parmesan cheese

Using a spiralizer or a julienne attachment on a mandolin, create “noodles” out of the zucchini. Place the noodles in a colander and toss with a little salt. Let it sit over the sink or a bowl and omit the liquid.

While the zucchini noodles are draining, prepare the ragu. In a medium to large sauté pan, heat the olive oil over medium heat.

When the oil is hot, add the onions and sauté until wilted. Then add the garlic and cook for about 30 seconds longer. Then stir in the Italian parsley, dried oregano, paprika, and crushed red pepper.

Take the pan off the heat and stir in the red wine. Place the pan back over the heat and simmer until the wine is reduced by half. Then stir in the tomato sauce and tomato paste.

Cook the sauce for about 15 minutes and then season to taste with salt and pepper. If you feel the sauce is too “bright” or tangy, add a teaspoon of sugar to tame the tang. You can simmer this sauce for at least 30 minutes for a deeper flavor.

Squeeze the zucchini noodles or blot them with a paper towel until most of the moisture is gone. Heat a skillet over medium heat and then add 2 tablespoons of extra-virgin olive oil. When the oil is hot, add the zucchini noodles and sauté for about 30 seconds to 1 minute, just until the zucchini noodles are slightly wilted. Remove the zucchini noodles and then divide them among four bowls.

Ladle a little sauce over each bowl and then garnish with shaved or grated Parmesan cheese. Serve immediately.

Note: You can prepare this sauce and hold it in the refrigerator for up to 3 days prior to use.