I’m passionate about cooking with farmer’s market produce and eating clean while feeling light on my feet and full in my tummy. Here I made a delectable (and all vegan) Italian dish! I eyeball all my measurements, so do what feels right for YOU!
Ingredients:
Spiralized Zucchini (I used my Veggie Bullet)
Red Sauce
Olive Oil
Mushrooms
Onions
Spinach
Roma tomatoes
Directions:
Step One
Sauté the onions, mushrooms and spinach in olive oil. Once golden, add your favorite red sauce and let it all simmer on LOW for 15 minutes so the flavors fuse together. Cap it with a lid OR place some foil on top, so the steam builds.
Step Two:
Add the spiralized zucchini and mix it in with your garden veggie red sauce. Turn the stovetop heat OFF, trust me the sauce will do the work!
Step Three:
Add chopped tomatoes to the top.
Step Four:
Turn the stove ON broil and put the pan inside for about 15 minutes, so all the juices absorb and get a little crispy. You’ll know it’s ready when the tomatoes on top are golden.
Step 5:
Let it cool down, so you don’t burn your tongue.
Step 6:
Plate it up and enjoy while listening to some Italian Cafe music for ambiance.
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