Zucchini Noodle Puttanesca with Fire Roasted Tomatoes, Capers, and Olives
Author: Bhavani Jaroff
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
Cover the bottom of wok with olive oil.
When the oil is hot, add the onions. And cook for 5 minutes.
Add the garlic, and mushrooms and cook for a few more minutes.
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.
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.
Season with salt and pepper.
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/