This post is sponsored by Bertolli® but the content and opinions expressed here are my own. #MyTuscanTable
I probably don’t need to tell you this, but life can be chaotic! Our family is less than three months away from meeting our 5th little one and so I am feeling the chaos more than usual right now. One thing I am not willing to sacrifice is our health despite the crazy schedules. I know the little one inside of me is counting on me being healthy too! Veggies are so important to our diets and I try to get them in whenever I can. Dinnertime is a great time to prepare fresh veggies and one of my favorite dishes lately is zucchini noodles. If prepared correctly they have a texture and taste similar to traditional pasta. I love them in this recipe for Sautéed Zucchini Noodles & Mushrooms with Marinara.
I really love the taste of Bertolli® Reserva Marinara with Parmigiano-Reggiano. This is not your run-of-the-mill pasta sauce. It’s rich, tangy and complex! I love it with the zucchini noodles and really could see myself eating it all the time. In fact, after eating this my whole family said we should make it weekly!
Believe it or not… zucchini noodles are a cinch to prepare with a spiralizer, mandolin or veggie peeler. From start to finish this dish takes no more time than traditional pasta.
Sautéed Zucchini Noodles & Mushrooms with Marinara
Ingredients
- 1 jar Bertolli® Reserva Marinara with Parmigiano-Reggiano
- 8 zucchinis cut thinly with a spiral cutter like spiralizer, 2 zucchinis makes 1 serving of noodles, mandolin or cut into strips with a veggie peeler
- 1 16 oz . package of sliced mushrooms
- 3 Tbsp . butter
- 1/2 medium onion chopped
- 1/2 tsp . garlic
- dash of salt or to taste
- Italian cheese or Parmesan cheese for sprinkling if desired
Instructions
- Heat a large skillet with 2 Tbsp. of the butter (reserve the other 1 Tbsp.) on medium heat. Add the mushrooms and onions and cook until they have lost most of their juices and are starting to brown. Add the zucchini and the other 1 Tbsp. of butter and cook until the zucchini is around half the volume. Heat the Bertolli® Reserva Marinara with Parmigiano-Reggiano in a saucepan to simmering.
- Plate the zucchini noodles with mushrooms first and then add the Bertolli® Reserva Marinara with Parmigiano-Reggiano on top. Sprinkle some cheese on top of that if desired. Enjoy!
Nutrition Information
Serving Size
1 gramsAmount Per Serving Unsaturated Fat 0g
This is definitely a weeknight favorite that doesn’t take a long time to prepare! I can’t wait to make it again. Be sure to check out Bertolli® Reserva for all your Italian inspired dishes.
Also for each photo shared via social media using #MyTuscanTable throughout October, Bertolli® will make a $1 donation to help end childhood hunger in America through a partnership with No Kid Hungry. With each dollar, No Kid Hungry will provide 10 healthy meals to kids in need, up to a half a million meals. No Kid Hungry is ending childhood hunger in America by ensuring kids have the healthy food they need, every day. The Bertolli® brand is proud to lend its passion for uniting people over food to help connect kids struggling with hunger to the nutritious meals they need to grow and thrive.