Serves: 8
Serving size: 1 cup
Calories per serving: 153
If you find yourself dreaming of pasta, try making pasta from vegetables. Zoodles are made from zucchini. You can make them yourself or buy them prepared at your grocery store. This tomato sauce has many uses. It’s luxuriously creamy!
1 pound vine-ripened tomatoes
2 medium yellow onions, chopped
½ cup chopped carrots
6 garlic cloves, chopped
2 medium red bell peppers, cut into spears
2 teaspoons dried oregano
1 to 2 tablespoons olive oil, plus more for serving
⅓ cup red wine
1 tablespoon fresh lemon juice
1 (14-ounce) can low-sodium tomato sauce
¼ cup grated Parmigiano Reggiano cheese
2 tablespoon bottled capers, rinsed
⅓ cup plain nonfat Greek yogurt
1 cup fresh basil leaves, stacked and cut into thin strips, plus more for serving
1 tablespoon finely chopped parsley
1 pound fresh “zoodles” (zucchini noodles)
Preheat the oven at 400ºF. Put a large pot of water on to boil for the zoodles.
Line a baking sheet with parchment paper.
Place the tomatoes, onions, carrots, garlic, and bell peppers on the lined baking sheet. Sprinkle with the oregano, drizzle with the olive oil, and roast for 15 to 20 minutes.
Transfer the roasted vegetables to a blender. Add the wine and lemon juice and blend until smooth.
Pour the contents of the blender into a stockpot and add the tomato sauce, cheese, and capers. Simmer for 10 minutes. Add yogurt, basil, and parsley.
Drop the zucchini noodles into the boiling water and cook until al dente. They get soggy quickly, so check for doneness after 3 minutes.
Toss the noodles with the sauce. Garnish with basil and a drizzle of olive oil.