Zucchini "Pasta" with Slow-Roasted Roma Tomatoes

I think the best $29 I spent last year was on my Spiralizer! Sure, you can spend a lot more, buy why would you? I got mine on Amazon and just love it.

Not to sound like some cheesy commercial on late night cable TV, but it really does do it all. And it’s fun to use.

Here’s what it looks like when you’re done spiralizing. After you lightly cook the zucchini you can toss it with your favorite pasta topping. I had slow-roasted some Roma tomatoes and knew they would be perfect–low cal and lots of flavor!

INGREDIENTS FOR ZUCCHINI PASTA WITH SLOW-ROASTED TOMATOES

2 zucchini–spiralized
1/2 medium onion, chopped
red pepper flakes
olive oil, about 1-2 TBS
chicken broth, or water if necessary
Parmesan cheese, to top

INGREDIENTS FOR THE TOMATOES

6 Roma tomatoes
olive oil to lightly drizzle over each tomato
3-4 cloves garlic, minced

HOW TO SLOW ROAST THE TOMATOES

(EPICURIOUS RECIPE)

Preheat oven to 200 F
Put tomatoes, cut sides up in a rimmed cookie sheet or shallow baking pan.
Combine garlic and oil and spoon over tomatoes.
Season with salt and pepper and roast in oven 6-8 hours.

Here’s how the tomatoes will look when they’re roasted. I could eat them just like that–they’re so flavorful.

Saute onion with the olive oil and red pepper flakes on medium high heat until translucent, about 10 minutes. I like to use my cast iron skillet.

Add the spiralized zucchini and cook on medium heat for about 5 minutes. You want it to be crisp-tender or al dente like pasta. Add a little water or chicken broth if necessary.