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Zucchini spaghetti with tomato sauce recipe
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Prep Time:
10 minutes
10 minutes
Cook Time:
15 minutes
15 minutes
Total Time:
25 minutes
25 minutes
Simplify with just 5 ingredients! Zucchini pasta topped with chickpeas and juicy tomatoes for a family-friendly weeknight dinner.
Ingredients:
- ¼ cup (60ml) olive oil
- 350g mixed medley tomatoes, halved
- 400g can chickpeas, rinsed, drained
- 1 long red chilli, seeded, thinly sliced (optional)
- 3 large zucchini, cut into long matchsticks
Instructions:
- In a large frying pan over medium-high heat, heat the oil until shimmering. Add the tomato and cook, tossing occasionally, for 5-7 minutes until the tomato starts to collapse. Lightly crush the tomato using the back of a wooden spoon.
- Combine chickpeas and optional chili with the tomato in the pan and stir over heat for 1-2 minutes until warmed. Toss in the zucchini and cook for another 1-2 minutes until zucchini is heated through. Serve in bowls and season to taste.
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