I wanted to try out more “spiralized” vegetable recipes so I went to the Inspiralized website to research. They had a surprising variety of recipes but the most common zucchini recipes were “pasta” ones with tomato sauce. This one with goat cheese and asparagus seemed interesting, so I gave it try.
In the end, we liked it; the goat cheese gave it a nice flavor and the asparagus was a nice touch. However, shaving asparagus was really hard, so I think next time I would just cut bigger asparagus chunks. Also, the can of diced tomatoes I bought didn’t have that much juice, so my sauce was not as liquid and more chunky than I wanted. (However, the moisture from the zucchini helped a little) If you’re sauce is already thinner, you may want to remove moisture from the zucchini before cooking.
Since the meal was low calorie, I bought a fresh loaf of bread to make some garlic bread on the side. I posted the recipe below for convenience.
- 1 tbsp extra virgin olive oil
- 1-2 cloves of garlic, minced
- 1/3 cup red onions, diced
- 14oz can diced tomatoes with juices
- salt and pepper
- 5 large asparagus spears
- 2 medium zucchinis
- 1 tbsp basil, chopped
- 2 oz goat cheese
- red pepper flakes, to garnish
- Heat olive oil in a medium skillet over medium heat.
- Add garlic and onions. Cook for 2-3 minutes, until the onions become translucent.
- Add tomatoes and season with salt and pepper.
- Bring to a boil, then reduce heat and simmer for 20-25 minutes.
- While the sauce cooks, shave the asparagus and and spiralize the zucchini. You can choose to include the asparagus tips or not.
- Once the sauce is done, cook the zucchini and asparagus in a separate skillet for 2-3 minutes, until al dente.
- Add basil to the tomato sauce and stir for 1 minute.
- Remove sauce from heat and stir in goat cheese.
- Add the noodles to the pan with the sauce and toss.
- Serve and top with goat cheese, basil and red pepper flakes to garnish.