Zucchini Noodles With Ragu
Thanks Ragu for sponsoring this post! As always all opinions are mine alone.
These noodles are low calorie and gluten free. They are very lightly cooked, so they still have a little bit of crunch. And I used my absolute favorite store-bought pasta sauce Ragu. You can add veggies of your choice to this “pasta”, but I only added some sauteed mushrooms. This was all I had in the fridge after my accident last week, so I wanted to use them up and go shopping for some fresh stuff.
Zucchini noodles are very easy to make. You can either use a spiralizer or mandoline slicer. I recently got a cute little spiralizer which I love. It only works for zucchini, carrots and cucumbers, but this is all I need. I have my huge one away, because I was not using it. Zucchini noodles do not taste like regular pasta, but making them is a great and fun way to enjoy your veggies.
These zucchini noodles are made in one pan. Who has time to wash the dishes? I usually don’t mind doing the dishes, but I still have to keep my wound clean, so I use the dishwasher a lot, or my husband helps with that. Now I need to say thanks!
Traditions to me are very personal and they really make us who we are. It has been a family tradition to have a pasta dish once a week. It is also a tradition to have a home cooked dinner on Fridays. My husband finishes work early most Fridays and we usually have dinner at home. Pasta is his thing, he loves to make it. But when I suggested that we have zucchini noodles, he agreed. He helped a lot with the dish, because I was unable to use both my hands. I took the pictures, though…
We enjoyed it!
And now about the sauce – Ragu is extra flavorful and tastes amazing! And I’m inspired by the company story. Ragu. Crafted with Passion. Simmered in Tradition.
The story of a woman and a dream. Assunta made the voyage from Italy to America with a little something extra up her sleeve, her family’s recipe for tomato sauce– a secret and sublime combination of vine-ripened tomatoes, fresh basil, fennel, garlic and ground pepper, meticulously writing down every detail and hiding it for safe passage. She must have known she was onto something when the neighbor’s raved about it. Then the neighbor’s neighbors. Word spread, and when people in Iowa started grabbing it off the shelves, well, the legend was off and running.
It wasn’t easy, Assunta grew up in a man’s world during our nation’s toughest time– the Great Depression. And in a time when people expected less, she gave them more. When people were forced to put their hopes, dreams and aspirations on the back burner, Assunta placed hers decidedly on the front burner. Her recipe literally became the recipe for her success…Thus, Ragú pasta sauce was born! Hundreds of pasta sauces have graced the shelves over the past 80 years, but only one has become America’s number one!
This story warms up my heart! I’m a woman, I’m also an immigrant and I have dreams !
Hope you enjoy the dish!
Zucchini Noodles With Ragu - light, nutritious, low carb pasta meal.
- 2 medium zucchini , spiralized
- 2 tbsp olive oil ( I used garlic infused olive oil)
- 6 oz mushrooms , sliced
- 1 24 oz jar Ragu Pasta Sauce (I usually use 1/2 jar for the ingredients mentioned)
- salt and black pepper to taste
- 1/2 cup parmesan cheese
- fresh thyme and basil for garnishing
- Saute mushrooms in 1 tbsp olive oil, until most of the liquid has evaporated.
- Heat 1 tbsp olive oil in a pan over low to medium heat and add zucchini. Cook for 2-3 minutes, stirring frequently. Don't cook for longer time. Add mushrooms and sauce. Stir to combine.
- Continue cooking for 5-6 more minutes, over medium heat, until the sauce is hot.
- Sprinkle with parmesan cheese. Garnish with thyme and basil. Serve.
There is ALSO a sweeps contest running on Food.com! The contest is called Ready. Set. Cook! and it challenges home cooks to create new and unique recipes featuring Ragu sauce plus a set list of other ingredients. Feel free to visit the page.
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