Pasta Arrabiata with Carrot Noodles

Jan 18, 2018, 01:30 AM

low calorie low sodium, inspiralizer recipe, spiralized vegetable recipe, spiralized recipe, ali maffucci, ali maffuci, carrot noodles

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Calories:

180

Fat:

7.0

TransFat:

Cholesterol:

Sodium:

760

Carbohydrate:

Fiber:

Protein:

VitaminA:

210

VitaminC:

Calcium:

Iron:

Heat oil in large saucepan over medium heat. Add garlic and cook about 3 minutes or until garlic is lightly browned, being careful not to burn. Add in diced tomatoes and tomato puree, bring to a boil.
Reduce heat to low, stir in red pepper, oregano, salt and black pepper. Cook uncovered for about 20 minutes, stirring occasionally.
Bring a large saucepan filled halfway with water to a boil. Once boiling, add in the carrot noodles and cook for 2-3 minutes or until noodles are al dente. Drain into a colander and set aside.
Once sauce is done cooking, remove from heat, fold in the cheese and basil and toss well to combine. Add in the carrot noodles, toss and transfer to a large pasta serving bowl.

Spiralize veggies without a spiralizer

Spicy and light, this spiralized version of a classic pasta uses carrot noodles, which nicely absorb the flavors of the arrabiata sauce while offering their own subtle sweet flavor.

Recipe Categories:

Vegetables

Brand:

Tuttorosso

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Ingredients

1/4 cup extra virgin olive oil
5 garlic cloves, minced
1 (28 ounce) can Tuttorosso® Diced Tomatoes
1 (28 ounce) can Tuttorosso® Italian Inspirations Tomato Puree Extra Thick
2 teaspoons crushed red pepper
1/2 teaspoon dried oregano
Salt and black pepper to taste
3-4 large carrots, peeled, spiralized using Blade C, noodles trimmed
1/2 cup grated Parmesan cheese
1/4 cup thinly sliced fresh basil leaves