1/2 medium zucchini
1 clove garlic, minced
½ tsp chili powder
1/4 tsp salt or to taste
1/4 sliced red onion
2 tbsp Rao’s Homemade arrabbiata
4 tbsp artichoke antipasto
10 drops of coconut aminos
2 tablespoon extra virgin olive oil
1. Wash and peel zucchini and use a spiral slicer or a julienne peeler to slice the zucchini into noodles.
2. Heat the extra virgin olive oil in a pan/skillet over medium-high heat. Add the garlic, chili powder and cook until the garlic is fragrant.
3. Add the tomato sauce, artichoke antipasto, coconut amino and saute for 2 minutes.
4. Add the zoodles and saute for a couple of minutes until well mixed and serve in a bowl – added 1/2 an avocado