Zucchini Pasta Napoli
A great alternative to pasta, try zucchini noodles (or zoodles) as a healthy and extra tasty accompaniment to a classic simple tomato pasta sauce.
Cafe/Takeaway
Casual Dining
Vegetables
Main Meals
Italian
Ingredients per serve
Zucchini Pasta Napoli
−
+
€0.0
Method
Zucchini
/g
700.0 g
0%
Olive oil
/ml
50.0 ml
0%
Garlic cloves, thinly sliced
/g
10.0 g
0%
KNORR Tomato Powder 850 g
/g
120.0 g
0%
Water
/l
1.0 l
0%
Marinated feta
/g
450.0 g
0%
Basil Leaves
/g
25.0 g
0%
Extra Virgin Olive Oil, To Serve
/
0.0
0%
/
Method
-
Zucchini 700.0 g
-
Olive oil 50.0 ml
-
Garlic cloves, thinly sliced 10.0 g
-
Water 1.0 l
-
Marinated feta 450.0 g
-
Basil Leaves 25.0 g
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Extra Virgin Olive Oil, To Serve
Preparation
-
Method
- Trim zucchini and pass through a spiraliser. Blanch then drain and set aside.
- Heat oil in a large pan over medium heat. Add garlic and cook until fragrant then add KNORR Tomato Powder and water. Stir until dissolved and combined. Simmer for 5 minutes until thickened.
- Add the sauce to the blanched zucchini noodles. Toss to coat and warm through. Season with salt and cracked black pepper.
- Serve zucchini noodles and sauce topped with crumbled feta, basil leaves and a drizzle of extra virgin olive oil.
