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Zucchini Spaghetti with Sun Gold Tomato Sauce

Not only is this a lighter way to get your pasta fix, but it takes way less time - and only one pan! 

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Zucchini Spaghetti with Sun Gold Tomato Sauce

Servings

4

Prep Time

10 minutes

Cook Time

10 minutes

Calories

0

Author:

Giada De Laurentiis

Image of Zucchini Spaghetti with Sun Gold Tomato Sauce

Ingredients

  • 4 medium zucchini
  • 2 tablespoons olive oil
  • 2 garlic cloves (minced)
  • ¼ teaspoon red chili flakes
  • 1 star anise
  • 4 sprigs fresh thyme (plus 2 teaspoons chopped leaves for sprinkling)
  • 4 cups sun gold or cherry tomatoes (halved)
  • ½ teaspoon kosher salt (plus 1 teaspoon)
  • ¼ teaspoon freshly ground black pepper
  • 2 teaspoons sherry vinegar
  • ¼ cup freshly shaved Parmesan cheese

Instructions

  1. To make the zucchini spaghetti noodles: Attach the zucchini to a spiral slicer to slice the zucchini into thin strips. Set the noodles aside in a large bowl while you make the sauce.
  2. To make the sauce, heat the oil in a large saucepan over medium heat. Add the garlic, red chili flakes, star anise, and thyme, and cook until fragrant, about 1 minute. Add the tomatoes, 1/2 teaspoon salt, pepper, and vinegar and stir gently to combine. Cook the sauce, stirring occasionally until the tomatoes have released their juices, about 8 minutes.
  3. Discard the star anise and thyme sprigs, and add the zucchini noodles and remaining salt. Toss gently to coat the noodles with the sauce and cook for another 2 minutes to warm the noodles.
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1 comment

  • Author's avatar image
    Cheryl Keeney

    I halved the zucchini and tomatoes and pulsed the tomatoes in the food processor but kept the other ingredients the same. This is really delicious. I was afraid the star anise would give it an odd flavor but it was perfect….fresh like summer!

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