Zoodles with Fresh Tomato Sauce and Mozzarella

Zoodles with Fresh Tomato Sauce and Mozzarella

I love a gadget. I think I inherited this from my mom who never met a kitchen gadget she didn't love. 

My Padeno spiralizer and I have been enjoying a continuing love affair for quite some time now. What's not to like about something that turns a vegetable into a vehicle for pasta sauce? All the joy, none of the carbs-yay.

Mine was gifted to me from the wonderful owner of the Hammertown Barn, Joan Osofsky. You can purchase your own Paderno and other amazing lifestyle finds at hammertownbarn.com

The zoodles can be eaten raw or lightly sauteed in olive oil.

Here's my recipe:

Zoodles with Fresh Tomato Sauce and Mozzarella

4-6 servings

Ingredients

zucchini (about 4)

4-5 ripe tomatoes (any color or variety) roughly chopped

3 cloves garlic, minced

1 c fresh basil- washed, dried and roughly chopped or chiffonade

1/2c olive oil, more if sauteeing noodles  (use the best you can find)

1 lb fresh mozzarella, coarsely chopped

salt and pepper to taste

Directions

1. Spriralize your zucchini, using your blade of choice. Set aside.
2. In a large bowl combine tomatoes, garlic, olive oil, salt, pepper and basil.
3. Tumble in the mozzarella, coating it witgh the olive oil mixture.
4. Cover with plastic wrap and let it rest on your kitchen counter at room temperature for at least 2 hours.
5. If you plan to cook your zucchini: place in a large saute' pan with enough olive oil to lighty coat the noodles. Saute' over medium heat just until soft. Drain off any excess water.
6. Toss with the tomato mixture and serve.
7. Raw zoodles can simply be tossed with the tomatoes just before serving.


For some extra indulgence, serve with some crusty, homemade bread.
(stay tuned for that recipe.....)