A spicy, colorful variety of textures in this pasta recipe created by Chef AJ with oh so few calories, fat or salt.
8 cloves garlic, minced
1 sweet onion, chopped
1 12 oz bag frozen artichoke hearts, defrosted and cut in halves
1 pound zucchini spiralized into zoodles
1 15 oz can salt-free toasted tomatoes
1/2 C fresh chopped basil
1tsp. Bensons table tasty or your favorite salt-free seasoning
1 tsp. smoked paprika
1/2 tsp. curshed red pepper flakes (to taste)
Drain the can of tomatoes and keep the liquid to use as you saute the onion and garlic.
Preheat the pan and dice the onion. When the pan is hot, add the onion and dry saute for a minute or two.
Add the garlic and add the tomato juice from the fire roasted tomatoes so that onion and garlic do not burn. You just want them to carmelize
Add the artichokes, the spices and tomatoes along with the zoodles.
Add Faux Parmesan if preferred.
To make the Faux Parmesan, blend together the following:
1 cup oats, 1 cup nutritional yeast, 1 T Benson's Table Tasty and any additional spice to taste.