Your garden or the local farmer’s market can provide families with everything they need for a healthy, gluten-free alternative to pasta. In this video, Akron Children’s dietitians Lindsay Bailey and Danielle Dimengo offer a fresh spin on this classic dish that can be prepared in minutes.
- Crushed garlic
- Olive oil
- Diced onion
- Fresh basil
- Black pepper
- Grated Parmesan
Cut ends off squash and zucchini. Place zucchini and squash into spiralizer to create spiral noodles. Place noodles into bowl. Add fresh, crushed garlic and olive oil to fry pan and heat over medium heat. Add diced onion to pan. Finely dice tomatoes and add to pan. Add pepper and simmer down to a sauce. Transfer sauce to another bowl and add zoodles to fry pan. Add olive oil to zoodles and sauté.
While noodles sauté, stack, roll and cut basil leaves into spirals. Add sauce to sautéed zoodles and add basil strips on top. Add grated Parmesan cheese to taste.