Zucchini Noodle Puttanesca
Zucchini Noodle Puttanesca is so simple tomato in less than 20 minutes. Full of healthy vegetables and delicious flavor!
Servings: 4
Ingredients
- 2 tbsp avocado oil or olive oil
- 1/2 large white onion
- 2 cloves garlic minced
- 2 lbs cherry tomatoes or baby heirloom tomatoes
- 2 tbsp capers, drained from juices
- 3 large zucchini
- 8 slices prosciutto
- 1/2 cup loosely packed fresh basil
Instructions
- Begin by heating a large saute pan to medium high heat. Once hot, coat with oil, then add onion and garlic. Cook for just 2-3 minutes, then add in the tomatoes. Cook, stirring occasionally, until the tomatoes begin to burst and the skins begin to caramelize.
- Now stir in capers, cooking another 1-2 minutes. Turn off the heat.
- Meanwhile, prepare the zucchini noodles. Spiralize the zucchini, and drain any excess water with paper towels. Place in a large bowl. Feel free to also saute your noodles (I prefer mine raw) for 2-3 minutes with some oil.
- Pour sauce over the noodles. Add prosciutto slices. Serve with fresh basil.
Nutrition
Calories: 221kcal | Carbohydrates: 19g | Protein: 8g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 11mg | Sodium: 262mg | Potassium: 1193mg | Fiber: 4g | Sugar: 13g | Vitamin A: 1605IU | Vitamin C: 97mg | Calcium: 73mg | Iron: 3mg