Zoodles and Tomato Sauce Recipe by Jennifer Garner | Pretend Cooking Show
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 Published On Nov 14, 2023

KitchenAid® 7 Quart Bowl-Lift Stand Mixer: https://amzn.to/3tMreSn

KitchenAid Fruit & Vegetable Spiralizer Attachment: https://amzn.to/3QYXJWI

Disclaimer: These are Amazon affiliate links, and I may earn a commission from your purchases, at no extra cost to you. Thanks for your support!

Recipe:
Marcella Hazan’s Tomato Sauce & Zucchini Noodles
Ingredients:
* 28 ounce can San Marzano whole peeled tomatoes
* 5 tablespoons butter
* Onion, peeled & cut in half
* Salt
* 4 small zucchini
* 1 clove garlic, minced
* Olive Oil
* Dried Thyme & Rosemary
* Fresh ricotta cheese
* Shaved parmesan cheese
.
Directions:
1. Combine tomatoes, their juices, butter and onion halves in a saucepan. Add a pinch or two of salt.
2. Place over medium heat and bring to a simmer. Cook, uncovered, for about 45 minutes. Stir occasionally, mashing any large pieces of tomato with a spoon. Add salt as needed.
3. Discard the onion before tossing the sauce with pasta or “pasta.”
4. Meanwhile, while cooking, use your @kitchenaidusa Spiralizer Attachment to create ribbons of zucchini noodles.
5. Drizzle olive oil in a sauce pan. Add garlic and zucchini noodles. Sauté until soft, ~4-5 minutes. I added dried thyme and rosemary (and a pat of butter 🤫😬). Remove from heat.
6. I quickly used my @kitchenaidusa 7 Qt Bowl Lift Stand Mixer to whip some fresh ricotta.
7. Combine zoodles and tomato sauce in a bowl. Top with a dollop of whipped ricotta and shaved parmesan.
8. Yum.

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