Zucchini Pasta Napoli

Name: Zucchini Pasta Napoli
Yield: 10
Ingredients: 700.0g Zucchini; 50.0ml Olive oil; 10.0g Garlic cloves, sliced thin; 120.0g KNORR Tomato Powder Gluten Free 850g; 1.0l Water; 0.0n/a Salt; 0.0[_] Black pepper, cracked; 450.0g Marinated feta; 25.0g Basil leaves; 0.0n/a Extra virgin olive oil, To Serve

Zucchini noodles, or zoodles, are a great and healthier alternative to pasta. Pair it with a classic tomato sauce for a light and bright veggie meal.

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What you need

Zucchini 700.0 g
Olive oil 50.0 ml
Garlic cloves, sliced thin 10.0 g
KNORR Tomato Powder Gluten Free 850g 120.0 g
KNORR Tomato Powder Gluten Free 850g
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Unilever Food Solutions

Bidfood

Gilmours

Trents

Service Foods

Free Sample
Water 1.0 l
Salt
Black pepper, cracked
Marinated feta 450.0 g
Basil leaves 25.0 g
Extra virgin olive oil, To Serve

Casual Dining

Italian

Pasta

Main Meals

Cafe/Takeaway

Vegetables

Zucchini noodles, or zoodles, are a great and healthier alternative to pasta. Pair it with a classic tomato sauce for a light and bright veggie meal.

...

Preparation

What you need
- Select the number of serves you require for this recipe, and the quantity of ingredients will be automatically adjusted accordingly.
Noodles
- Trim zucchini and pass through a spiraliser. Blanch in hot water, drain, and set aside.
Sauce
- In a large pan over medium heat, heat oil and cook garlic until fragant.
- Add KNORR Tomato Powder and water. Stir until dissolved and well combined.
- Simmer for 5 minutes until thickened.
To Serve
- Add sauce to blanched zucchini noodles and toss to coat. Season with salt and cracked black pepper.
- Top with crumbled marinated feta, basil leaves, and a drizzle of extra virgin olive oil.