Topped with the traditional biscotti icing that is just the right amount of “sweet”, these gluten free Soft Italian Biscotti have a slightly thin, crunchy outside and a super soft inside. Your family might refer to them as anisette, anise, anginetti, or even Italian holiday cookies.
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!
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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!
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!
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