Spiralized Veggie Noodles with Spicy Pomodorini Sauce

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Servings:

4 to 6

Quantity

Ingredients

5 tablespoons

Extra virgin olive oil, divided

1/2 each

Sweet onion, sliced

1 cup

Leeks, washed, sliced

1/2 teaspoon

Chili pepper flakes, divided

5 each

Garlic cloves, sliced, divided

1, 28 ounce can

Carmelina ‘e…San Marzano® Italian Peeled Cherry Tomatoes (Pomodorini Pelati) in Puree

2 teaspoons

Kosher salt, divided

1/2 teaspoon

Black pepper, divided

1/2 cup

Basil, chiffonade

2 cups

Baby portobello mushrooms, sliced

1 tablespoon

Fresh thyme

1 bunch

Broccoli rabe, sliced, stem removed

20 ounces

Mixed spiralized veggies (zucchini, butternut squash, carrots, etc.)

Garnish

Parmesan cheese

In a small saucepan, heat 2 tablespoons of olive oil over medium heat. Add onions, leeks and sauté for 5 minutes. Add 1/4 teaspoon chili pepper flakes and half of the garlic. Continue to sauté for an additional minute; stirring occasionally. Add the Carmelina ‘e…San Marzano® Italian Peeled Cherry Tomatoes in Puree, 1/2 teaspoon salt, and 1/4 teaspoon of black pepper. Stir to combine. Bring the sauce to boil and reduce to a simmer for 15 minutes. Stir in the basil and remove sauce from heat.

In a large pan, heat remaining olive oil over medium-high heat. Add mushrooms and sauté for a few minutes. Add remaining garlic, chili pepper flakes, salt, pepper, and thyme. Sauté mushrooms for another minute. Add broccoli rabe and spiralized vegetables. Sauté vegetables over high heat until just al dente, about 5 minutes. Remove from heat.

To serve, spoon Spicy Pomodorini Sauce on a plate or platter and top with Spiralized Veggie Noodles. Garnish with Parmesan cheese. Mangia bene!

* Recipe created by Corporate Executive Chef Giacomo Pagano on behalf of Mangia, Inc. ™