Zoodles All'Arrabbiata

With a peeler, peel zucchinis down to the core and place the zucchini peels in a bowl. Finely dice the zucchini cores and set aside. Heat water in a pot, bring to a boil and blanch the zucchini noodles for 1-2 minutes. Quench with cold water afterwards.

• 2 Zucchinis (~ 15.5 oz)

Finely chop the onion, carrot and garlic.

• 1 Onion, yellow (~ 2.8 oz)
• 1 Carrot (~ 3.4 oz)
• 2 Garlic cloves (~ 0.2 oz)

Heat the olive oil in a pot over medium heat. Fry the carrots, zucchini, and onions until the onions turn translucent.

• 2 tsp Olive oil

Add the garlic and crushed pepper and fry for approx. 1-2 minutes.

• ½ tsp Crushed pepper

Add the chopped tomatoes and vegetable broth. Bring to a boil and let simmer for approx. 15 minutes. Stir occasionally.

• 5.3 oz Tomatoes, diced, canned
• 3 ⁠½ Tbsp Vegetable broth

Blend the tomato sauce with an immersion blender. Season with salt and pepper.

• Salt
• Black pepper

Coarsely chop the basil. Grate the Parmesan. Serve the zoodles with tomato sauce and top with the Parmesan and basil.

• 10 leaves of Basil, fresh (~ 0.1 oz)
• 1.1 oz Parmesan cheese

Enjoy your meal!