Zucchini Noodle Puttanesca with Fire Roasted Tomatoes, Capers, and Olives
Author: 
Cuisine: Vegetarian
 
Ingredients
  • 4 zucchini’s, spiralized
  • 1 organic onion, diced (2 cups)
  • 2 Tbs chopped garlic,
  • 6-8 organic cremini mushrooms, sliced (2 cups)
  • 1 yellow pepper, diced
  • 2 Tbs. organic tomato paste
  • 1 large can organic fire-roasted tomatoes
  • ¼ cup small capers
  • ¼- ½ t. red chili flakes, optional
  • 1 t. oregano
  • 1 t. basil
  • 1 cup organic kalamata olives, sliced
  • ½ cup, chopped Italian parsley, stems removed
  • ¼ cup white wine
  • Salt and Pepper to taste
  • Olive oil
Instructions
  1. Cover the bottom of wok with olive oil.
  2. When the oil is hot, add the onions. And cook for 5 minutes.
  3. Add the garlic, and mushrooms and cook for a few more minutes.
  4. Push the vegetables to the side, and add the 2 Tbs. of tomato paste to the center of the wok, and cook for a few minutes.
  5. Add the peppers, white wine, oregano, basil, and red pepper flakes. Cook at high heat for a few more minutes, and then add the fire-roasted tomatoes, olives, and capers.
  6. Season with salt and pepper.
  7. Add the spiralized zucchini, chopped parsley and cook for a few more minutes to heat the zucchini and to bring the flavors together
Recipe by iEatGreen at https://www.ieatgreen.com/zucchini-noodle-puttanesca-with-fire-roasted-tomatoes-capers-and-olives/