Skip to main content

Arribbiata with Zucchini Noodles

 I'm wrapping up #FarmersMarketWeek with a new spin on one of my favorite dishes, arribbiata. The word means angry in Italian, but I promise you won't be mad at this dish!  The recipe comes from one of my awesome fellow Taste of Home Volunteer Field Editors, Courtney Stultz. 



I did make one change to her recipe.  Since it's tomato season here, I didn't use the canned tomatoes as called for.  For yesterday's recipe, Smoky Grilled Corn Salsa, I had to grill up tomatoes, so I just did a bunch of extra to use in this.  I loved the extra flavor that bit of char gave them.


This recipe also gave me an excuse to break the spiralizer out of the box that my guys gave me for Christmas two years ago.  I kept saying I was going to get to making something with it, and somehow never did.  Now I just want to spiralize everything, it's so much fun! 



I'm just going to put this out there- zucchini is not pasta.  It's not going to have the same texture as pasta, or taste like pasta.  But it is delicious, especially when you pair it with a flavorful sauce like this one. 


Thanks again to Ellen from Family Around the Table and Christie from A Kitchen Hoor’s Adventures for hosting our Farmer’s Market Event! And thanks to all of the other bloggers for sharing their recipes, be sure to go and see what they've made by clicking the links down below. I know I've pinned a ton of stuff to try!





Arribiata with Zucchini Noodles

Author:

ingredients:

  • 1 pound lean ground beef (90% lean)
  • 1/2 cup finely chopped onion
  • 2 garlic cloves, minced
  • 1 can petite diced tomatoes (14-1/2 ounces) undrained
  • 1/4 cup dry red wine or beef broth
  • 3 tablespoons tomato paste
  • 2 teaspoons honey
  • 1 teaspoon cider vinegar
  • 3/4 teaspoon dried basil
  • 1/2 teaspoon crushed red pepper flakes (1/2 to 1)
  • 1/2 teaspoon salt
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon dried thyme
  • ZUCCHINI NOODLES:
  • 2 large zucchini
  • 1 tablespoon olive oil
  • 1/4 teaspoon salt
  • Chopped fresh parsley, optional

instructions:

How to cook Arribiata with Zucchini Noodles

  1. In a large saucepan, cook and crumble beef with onion and garlic over medium-high heat until no longer pink, 5-7 minutes. Stir in tomatoes, wine, tomato paste, honey, vinegar and seasonings; bring to a boil. Reduce heat; simmer, uncovered, until flavors are blended, about 25 minutes, stirring occasionally.
  2. For noodles, trim ends of zucchini. Using a spiralizer, cut zucchini into thin strands. In a large cast-iron or other heavy skillet, heat oil over medium-high heat. Add zucchini; cook until slightly softened, 1-2 minutes, tossing constantly with tongs (do not overcook). Sprinkle with salt. Serve with sauce. If desired, sprinkle with parsley.
  3. Source:  https://www.tasteofhome.com/recipes/arrabbiata-sauce-with-zucchini-noodles/
I am an Amazon Affiliate. I earn a small commission at no cost to you with qualifying purchases..


zoodles, pasta, sauce
vegetables, main dishes,
Created using The Recipes Generator





Thanks Ellen from Family Around the Table and Christie from A Kitchen Hoor’s Adventures for hosting our Farmer’s Market Event!
Friday Farmer’s Market Week Recipes


Comments

  1. I am insane about having pasta and it is great to make the zoodles to stay on a diet plan. Works for me, eating arrabiata and losing weight!

    ReplyDelete
  2. Love that you used zoodles in this recipe. I'm sure that sauce was perfect on them.

    ReplyDelete
  3. I love a good arribbiata sauce! I love the kick in the sauce - makes boring pasta something hugely flavorful.

    ReplyDelete
  4. I love zucchini noodles because with a sauce this good I don't miss the pasta!

    ReplyDelete
  5. This sauce sounds so good! I love the spicy kick!

    ReplyDelete
  6. I love this recipe, simple and healthy!

    ReplyDelete

Post a Comment

Popular posts from this blog

Copycat Dunkin Donuts Bacon and Cheddar Omelet Bites

Since I already came up with a version of Dunkin Donuts new Egg White & Veggie Omelet Bites for myself, I decided to make the other variety that they are offering, Bacon & Cheddar, for my husband. Super simple.  Beat up some eggs with salt and pepper.  Add in some shredded cheddar and a slice of bacon cut into 1/4" pieces (I used kitchen shears).  Bake them for about 9 minutes in sprayed mini donut pans. They baked up light and fluffy.  The bacon stayed crisp and there's just the perfect amount of cheese.   I split them up into portions in zip top bags and that way we can just grab a bag and warm them up. My husband laughed when I told him 3 is the serving size.  I'll definitely be doubling the recipe next time! ************************* Copycat Dunkin Donuts Bacon & Cheddar Omelette Bites Print With Image Without Image Author: Jolene's Recipe Journal Ingredients 4 large eggs 1/4 teaspoon salt 1/2 teaspoon pepper 3T shredded cheddar cheese 1 slice cooked ba

Buttermilk Rhubarb Muffins #MuffinMonday

This is the first year I've been able to harvest the rhubarb from my garden. Today I got three nice sized, very red stalks so went searching for a recipe and came up with these Buttermilk Rhubarb Muffins from Taste of Home.  I upped the amount of nutmeg to 1/2 teaspoon and also added 1/4 teaspoon cinnamon. I took about 1/4 cup of the flour called for in the recipe and tossed it with the rhubarb to keep it from sinking, a trick I learned from my Gram.  I  use a cookie scoop to distribute the batter evenly. I also topped the batter with raw sugar before baking, we love the sparkle and crunch it gives the muffins. Thank you so much to Stacy for hosting and to all of the other #MuffinMonday bakers for sharing their recipes, be sure to check them out using the links down below! Buttermilk Rhubarb Muffins Print With Image Without Image Ingredients 2 1/2 cups all-purpose flour 1 cup packed brown sugar 1 teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon salt 1/2 teaspoon ground n

Copycat Dunkin Donuts Egg White & Veggie Omelet Bites

I'm a huge fan of the Dunkin Donuts Power Breakfast sandwich, so when I started seeing ads for the new Egg White & Veggie Omelet Bites I stopped in and gave them a try.  They were delicious, but of course, I knew I could make them at home.  I started with the whites of six eggs. You can use pasturized whites if you don't want to do the whole separating, finding a use for the yolks thing.  I beat them up with some salt and pepper. Next up, the tomato and spinach.  I used grape tomatoes, seeded them and then chopped them into 1/4" pieces. I like baby spinach, and I took about 10 leaves and chopped those up into 1/4" pieces as well. I added that to the egg mixture.  When you pour it into the pans, be sure that it all gets evenly distributed.   They bake up pretty quickly, around 9 minutes or so.  Dunkin gives you two egg bites, the mini donut serving size is three. I pop them in ziplocs in the fridge and just pull a bag and reheat them in the microwave for a quick