Tomato Basil Zucchini Pasta with Goat Cheese & Asparagus

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.

Ingredients

  • 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

Instructions

  1. Heat olive oil in a medium skillet over medium heat.
  2. Add garlic and onions. Cook for 2-3 minutes, until the onions become translucent.
  3. Add tomatoes and season with salt and pepper.
  4. Bring to a boil, then reduce heat and simmer for 20-25 minutes.
  5. While the sauce cooks, shave the asparagus and and spiralize the zucchini. You can choose to include the asparagus tips or not.
  6. Once the sauce is done, cook the zucchini and asparagus in a separate skillet for 2-3 minutes, until al dente.
  7. Add basil to the tomato sauce and stir for 1 minute.
  8. Remove sauce from heat and stir in goat cheese.
  9. Add the noodles to the pan with the sauce and toss.
  10. Serve and top with goat cheese, basil and red pepper flakes to garnish.
Advertisements

Chicken & Zucchini Noodle Caprese

Lately, my fiance and I have been looking for healthier meals, especially ones that are low carb. I’ve seen dozens of recipes using spiralized veggies in place of pasta, so I bought a cheap SpiraLife Vegetable Spiralizer from Amazon to try it out. (It’s easy to use, but will be more difficult with harder vegetables, like carrots)

I found a great recipe on my favorite healthy recipe blog, Skinnytaste, which included spiralized zucchini and some of my favorite ingredients: mozzarella cheese and tomatoes. I’m happy to say it was incredibly tasty; my fiance also gave it two thumbs up. Lucky for us, it’s a pretty low calorie recipe and we didn’t have to feel guilty about eating the whole thing.

Click here to see the whole recipe but I’ve posted it below for convenience.

Ingredients

  • 1/2 lb boneless skinless chicken breasts, cubed
  • 1/4 tsp dried oregano
  • 1 tbsp olive oil
  • 3 garlic cloves, chopped (I minced them for more flavor)
  • 3/4 lb grape tomatoes, halved
  • a pinch of crushed red pepper flakes
  • 1 tbsp fresh basil, chopped
  • 1 large zucchini, spiralized
  • 2 oz fresh mozzarella, cut into small pieces
  • salt and pepper

Instructions

  1. Season the chicken with salt, pepper and oregano.
  2. In a large non-stick pan over medium-high heat, heat 1/2 tbsp olive oil.
  3. Add chicken and cook, while stirring, for about 6 minutes, until cooked through and browned. Set aside.
  4. Reduce heat to medium and add 1/2 tbsp olive oil.
  5. Add garlic and cook until golden, about 30 seconds.
  6. Add tomatoes, red pepper flakes, salt and pepper.
  7. Reduce heat to low, cover and simmer for 15 minutes, until tomatoes soften.
  8. Increase heat to high. Stir in spiralized zucchini, basil and salt. Cook for 2 minutes.
  9. Add chicken and mozzarella to skillet and serve immediately.