Mediterranean Vegetable Spaghetti
 
 
Author:
Recipe type: Main
Ingredients
  • 12 ounces brown rice spaghetti noodles
  • 2 and ½ pounds Campari tomatoes
  • 8 cloves garlic - crushed
  • 2 zucchini
  • 6 ounce bag baby spinach
  • ½ cup Kalamata olives
  • 1 teaspoon capers
  • 1 bunch fresh basil - chopped
  • 1 teaspoon herbs de provence - can substitute with Italian seasoning if you cannot find this
  • 1 tablespoon olive oil
  • salt & pepper
Instructions
  1. In food processor pulse Campari tomatoes several times until liquefied.
  2. In large skillet sauté crushed garlic in olive oil for one minute. Then add the tomatoes, chopped basil, herb de provence and stir. Season to taste with salt and pepper. Simmer for at least 30 minutes.
  3. Cook brown rice noodles al dente according to directions on box then drain.
  4. Cut ends off zucchini and cut lengthwise. Then cut into slices. Chop the baby spinach. Add to tomato sauce and simmer for another 5 minutes.
  5. Add the Kalamata olives, capers, and noodles and stir.
  6. Serve hot.
Recipe by Thyme and Tarragon at https://thymeandtarragon.com/mediterranean-vegetable-spaghetti/