Light, quick, and super fresh, this Pomodoro Sauce with Zucchini Noodles recipe is one you’ll want to make all summer long!
Pomodoro sauce is my favorite because it’s a much easier and lighter version of marinara. It’s perfect for summer nights, especially during tomato season!
What is Pomodoro Sauce?
If you didn’t already know, or haven’t figured out by now, the word “pomodoro” means “tomato”. Although this particular recipe is full of the traditional ingredients – fresh tomatoes, Italian seasoning, olive oil, and garlic – it is meant to be much sweeter and milder compared to other sauces.
This pomodoro recipe came from my mom, and luckily it already is a pretty “clean” meal in itself. Her version includes canned diced tomatoes, a jar of roasted red peppers, sliced mushrooms, garlic, basil, oregano, and olive oil. As a child, she would serve it to us over angel hair pasta, and we would sprinkle a (very large) helping of parmesan cheese on top.
For the sake of nostalgia, I decided to keep this recipe very similar to hers, but I added a touch of coconut sugar and served mine over zucchini noodles. It sure does bring me back!
Of course you can opt for regular pasta as opposed to the zoodles; I often switch between the two types depending upon what my macro goals are for the day.
If you try this pomodoro sauce with zucchini noodles recipe or any of my recipes, I would love to hear how you enjoyed it! Review and comment below to let me know your thoughts, and share your pictures on instagram, tagging @thehealthychelle or #thehealthychelle – I love seeing your recipe creations! You can also follow me on Facebook, Pinterest, and Instagram!
Pomodoro Sauce with Zucchini Noodles
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Loading...Light, quick, and super fresh, this Pomodoro Sauce with Zucchini Noodles recipe is one you'll want to make all summer long!
Ingredients
- 2 tablespoons extra virgin olive oil
- 2 teaspoons minced garlic
- 1 tablespoon coconut sugar
- 3/4 Italian seasoning or basil & oregano
- pinch salt
- 1 - 14 oz can diced tomatoes or fresh tomatoes cut into small pieces
- 1 - 12 oz jar roasted red peppers, drained and cut in uniform to tomatoes
- 1 - 4 oz can/jar of sliced mushrooms, drained
- 3 zucchini, spiralled or 1 # pasta
Instructions
Wash and spiral zucchini into "zoodles" and set aside.
Heat oil in large skillet on low-medium heat.
Add garlic and brown, stirring for about a minute.
Add tomatoes, coconut sugar, Italian seasoning, and salt. Stir and let come to a small boil, and then lower heat.
Add roasted red peppers and mushrooms, stirring occasionally to combine and heat all the way through and cook down for about 3 minutes.
Add zucchini noodles to sauce, and serve!
Nutrition
-
176 Calories
-
31g Carbohydrates
-
5g Fat
-
6g Fiber
-
5g Protein
-
18g Sugar
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