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Photo:Photographer: Victor Protasio, Food Stylist: Karen Rankin
Photographer: Victor Protasio, Food Stylist: Karen Rankin
Active Time:1 hrTotal Time:1 hr 10 minsServings:4Jump to Nutrition Facts
Active Time:1 hrTotal Time:1 hr 10 minsServings:4
Active Time:1 hr
Active Time:
1 hr
Total Time:1 hr 10 mins
Total Time:
1 hr 10 mins
Servings:4
Servings:
4
Jump to Nutrition Facts
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Ingredients
8ounceswhole-wheat spaghetti
3tablespoonsextra-virgin olive oil, divided
2tablespoonsthinly sliced garlic
⅛teaspooncrushed red pepper
2(14.5 ounce) cansdiced tomatoes, undrained
½cupchopped fresh basil, plus more for garnish
½cupchopped fresh flat-leaf parsley, plus more for garnish
¾teaspoonsalt
¼teaspoonground pepper
3cupssliced fresh cremini mushrooms
1(10-ounce) packagefresh zucchini noodles (see Tip)
2tablespoonsunsalted vegan butter (such as Miyoko’s)
DirectionsBring a large Dutch oven filled with water to a boil over high heat. Add pasta and cook according to package directions; drain.Heat 1 tablespoon oil in the Dutch oven over medium-low heat. Add garlic and crushed red pepper; cook, stirring constantly, until softened and fragrant but not browned, 30 seconds to 1 minute. Add tomatoes; mash to a coarse consistency using a potato masher. Bring the mixture to a simmer over medium heat. Simmer, uncovered, stirring and mashing occasionally, until the liquid has reduced and the sauce is slightly thickened, about 20 minutes. Stir in basil, parsley, salt and pepper. Remove from heat.Photographer: Victor Protasio, Food Stylist: Karen RankinHeat the remaining 2 tablespoons oil in a large skillet over medium-high heat. Add mushrooms; cook, stirring occasionally, until the mushrooms are golden brown and all the liquid has evaporated, 8 to 10 minutes. Add zucchini noodles; cook, stirring gently and occasionally, until just tender, 2 to 3 minutes. Add spinach; cook, stirring occasionally, until just wilted, about 1 minute.Photographer: Victor Protasio, Food Stylist: Karen RankinAdd the pasta, the mushroom mixture and butter to the tomato sauce, stirring gently until the butter melts and the sauce coats the pasta and vegetables. Divide among 4 plates or shallow bowls. Garnish with additional basil and parsley, if desired.Photographer: Victor Protasio, Food Stylist: Karen RankinTo make aheadPrepare through Step 2; refrigerate pasta and tomato sauce in separate airtight containers for up to 3 days. Warm the sauce over medium-low heat before proceeding with Steps 3 and 4.TipLook for a package of fresh zucchini noodles or spirals in the produce department, ormake your own zucchini noodles.Originally appeared: EatingWell.com, September 2022
Directions
Bring a large Dutch oven filled with water to a boil over high heat. Add pasta and cook according to package directions; drain.Heat 1 tablespoon oil in the Dutch oven over medium-low heat. Add garlic and crushed red pepper; cook, stirring constantly, until softened and fragrant but not browned, 30 seconds to 1 minute. Add tomatoes; mash to a coarse consistency using a potato masher. Bring the mixture to a simmer over medium heat. Simmer, uncovered, stirring and mashing occasionally, until the liquid has reduced and the sauce is slightly thickened, about 20 minutes. Stir in basil, parsley, salt and pepper. Remove from heat.Photographer: Victor Protasio, Food Stylist: Karen RankinHeat the remaining 2 tablespoons oil in a large skillet over medium-high heat. Add mushrooms; cook, stirring occasionally, until the mushrooms are golden brown and all the liquid has evaporated, 8 to 10 minutes. Add zucchini noodles; cook, stirring gently and occasionally, until just tender, 2 to 3 minutes. Add spinach; cook, stirring occasionally, until just wilted, about 1 minute.Photographer: Victor Protasio, Food Stylist: Karen RankinAdd the pasta, the mushroom mixture and butter to the tomato sauce, stirring gently until the butter melts and the sauce coats the pasta and vegetables. Divide among 4 plates or shallow bowls. Garnish with additional basil and parsley, if desired.Photographer: Victor Protasio, Food Stylist: Karen RankinTo make aheadPrepare through Step 2; refrigerate pasta and tomato sauce in separate airtight containers for up to 3 days. Warm the sauce over medium-low heat before proceeding with Steps 3 and 4.TipLook for a package of fresh zucchini noodles or spirals in the produce department, ormake your own zucchini noodles.
Bring a large Dutch oven filled with water to a boil over high heat. Add pasta and cook according to package directions; drain.
Heat 1 tablespoon oil in the Dutch oven over medium-low heat. Add garlic and crushed red pepper; cook, stirring constantly, until softened and fragrant but not browned, 30 seconds to 1 minute. Add tomatoes; mash to a coarse consistency using a potato masher. Bring the mixture to a simmer over medium heat. Simmer, uncovered, stirring and mashing occasionally, until the liquid has reduced and the sauce is slightly thickened, about 20 minutes. Stir in basil, parsley, salt and pepper. Remove from heat.
Heat the remaining 2 tablespoons oil in a large skillet over medium-high heat. Add mushrooms; cook, stirring occasionally, until the mushrooms are golden brown and all the liquid has evaporated, 8 to 10 minutes. Add zucchini noodles; cook, stirring gently and occasionally, until just tender, 2 to 3 minutes. Add spinach; cook, stirring occasionally, until just wilted, about 1 minute.
Add the pasta, the mushroom mixture and butter to the tomato sauce, stirring gently until the butter melts and the sauce coats the pasta and vegetables. Divide among 4 plates or shallow bowls. Garnish with additional basil and parsley, if desired.
To make ahead
Prepare through Step 2; refrigerate pasta and tomato sauce in separate airtight containers for up to 3 days. Warm the sauce over medium-low heat before proceeding with Steps 3 and 4.
Tip
Look for a package of fresh zucchini noodles or spirals in the produce department, ormake your own zucchini noodles.
Originally appeared: EatingWell.com, September 2022
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Nutrition Facts(per serving)427Calories17gFat58gCarbs13gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
