Vegetarian keto zucchini pasta with tomato sauce & feta cheese

Instructions

Tomato sauce with feta cheese

1. Wash and dice the tomatoes or blend them in a food processor
   • Preferably use plum or classic tomatoes. Alternatively, use can crushed tomatoes
2. Place a saucepan over medium heat and add the olive oil
3. Chop the garlic and add it in the saucepan
4. Saute until the garlic starts to turn golden (about 1-2 minutes)
5. Then, add the tomatoes and season with oregano, salt & ground black pepper (to taste)
6. Stir the ingredients and add 1/2 cup of water per 4 servings of sauce (adjust accordingly)
7. Bring the sauce to boil and let it cook for 15 minutes
8. When the sauce is ready to serve, crumble the feta cheese with your fingers or cut it in small cubes using a knife and add it in the sauce
9. Stir and let it cook for one more minute

Zucchini noodles

1. Wash the zucchinis and cut off their edges
2. Use a julienne peeler or a spiralizer or a mandoline to make the zucchini noodles
3. Place a deep skillet over medium-high heat, add the olive oil & the zucchini noodles and stir
4. A couple of minutes later, water should be released from the zucchinis - if not add a bit of water in the skillet
5. Based on your noodles thinness / thickness, cook for 5 to 7 minutes, while stirring frequently
   • until zucchinis are soft & crunchy at the same time
   • if it was pasta, we would describe it as al dente
6. Place on 4 dish(es) and season with salt & freshly ground black pepper
7. Use a ladle to equally pour the sauce over the zucchini noodles and serve

Notes

✔ Do not add salt to the noodles while cooking, as it will result in zucchinis releasing more water than needed

✔ Serving size: 1 medium zucchini (200gr / 7oz) noodles with about 1/2 cup of tomato-feta sauce