A Fresh, Healthy Take on the Classic Spaghetti and Marinara Prepared by Chef Laura Rountree from The Table Restaurant in the Portland Neighborhood of Louisville
Everyone loves carbs, it's a proven fact. But too many carbs may leave you feeling bloated, heavy, and might stop you from shedding those few extra pounds. Substituting zucchini noodles for regular pasta won't leave you feeling guilty (or bloated) after eating the second plate of this "pasta"! The turnips in the tomato sauce add fiber and density to the meal so you become fuller, quicker! Check out this simple recipe that was prepared at the Shawnee Presbyterian Fresh Stop Market on June 15th. Enjoy!!
Turnip, Tomato, and Greens with Zucchini Noodles
1 tbsp. minced garlic
½ cup chopped onion
4 cups chopped tomatoes
2 cups diced turnips
2 cups chopped leafy greens (kale, chard, etc.)
1 tsp Italian seasoning (or chopped fresh herbs—basil, oregano, rosemary)
Salt to taste
4 cups zucchini, in thin strips on a mandoline or spiralizer
Sauce: In large sauté pan, soften garlic & onion in olive oil. Add tomatoes and turnips and seasoning or herbs. Cook over medium heat until soft, about 10 minutes. Stir in leafy greens and cook until tender, about 5 minutes. Add salt to taste.
Noodles: In another sauté pan, add zucchini strips to hot olive oil and cook for 3-5 minutes until tender but not mushy. Add salt to taste.
Serve turnip tomato sauce over zucchini strips. Add extra fresh herbs or parmesan to make it extra tasty. Enjoy!
These are the recipes collected from the talented chefs who volunteer their time at our Fresh Stop Markets.