Spiralized Zucchini Pasta alla Puttanesca

• servings: 2 servings
• active time: 15 minutes
• total time: 25 minutes

Ingredients

2 medium zucchini (peeled)

1 tbsp extra virgin olive oil

9 oz cherry tomatoes (255 g, cut in half)

4 cloves garlic (finely minced)

2 small chilies (seeds removed, finely minced)

1 tbsp baby capers

1/3 cup pitted Kalamata olives (about 12 olives)

2 cups fresh basil leaves (lightly packed, chopped (measured before being chopped))

2 tbsp parmesan cheese (grated - to serve, optional)

Directions

Using your spiralizer, make zucchini noodles. If you don't have one, you can use a julienne slicer or a mandoline slicer. Set aside.

Heat olive oil in a non-stick skillet over medium heat. When the oil is hot, add tomatoes, garlic, chili, capers, and olives. Sauté for about 30 seconds. Add 1 tablespoon of water, cover with a lid and cook on low-medium for about 4 minutes or until tomatoes are soft.

Turn off the heat, stir in basil and zucchini pasta. Toss to coat zucchini noodles with tomato mixture. Season if needed. Serve immediately and sprinkle with grated parmesan.

Nutrition

• Serving Size: 1 /2
• Calories: 203 kcal
• Total Fat: 12 g
• Saturated Fat: 2 g
• Cholesterol: 3 mg
• Sodium: 585 mg
• Total Carbohydrate: 19 g
• Dietary Fiber: 4 g
• Total Sugars: 10 g
• Protein: 7 g