Talk about easy! I am due for a run to the grocery store and last night I only had few options in the fridge. Zucchini that needed to be eaten, one beautiful red pepper and a tomato, so I made a red pepper & tomato “zoodle” sauce! I could eat this sauce as soup, well technically it totally could be soup – Oh man, I think I will be making some whole wheat garlic toast next to dip haha!
I can’t stress how SIMPLE this was… I used salt, pepper and oregano for flavor but there are endless options. You can add a handful of fresh basil, make it a spicy zoodle sauce using red pepper flakes, or add a little milk or cheese to make it creamier. Have fun with it – perfect sauce over zoodles, quinoa, brown rice, pasta, or the perfect dip for garlic toast, YUM!
I sautéed my zoodles for about 10 minutes just to warm them up.
Prep Time: 10 minutes
Cook Time: 15-20 minutes
Total time: 25 minutes
1 red pepper
1 tbsp olive oil
1/4 cup water
1 tsp salt
1 tsp pepper
1 tsp oregano
Zucchini – for zoodle pasta
Chop tomato and pepper
Add olive oil to small sauce pot and heat to medium
Add tomato and pepper to pot
Then add water and spices – stir
Cover and let simmer for about 15 minutes until peppers and tomatoes are softened
Then add it all into a blender until you reach a consistency you like
If you’re using zucchini, sauté your zoodles for about 10 minutes and then top with sauce.
You can add, garlic, basil, cheese, different spices to spice it up!
Adding milk or cheese will make the sauce creamier
If you don’t add water, your sauce will be thicker if you like that
With love & health,