spiralizing recipes - pasta charred tomato sauce

pasta charred tomato sauce

This easy pasta takes a lot less time to prepare than its carb-heavy cousin Moussaka. It can be lightened up even more by using part-skim ricotta.



2 servings

Prep time

75 minutes (to roast garlic)




53 mg

Dietary fiber

5.7 g

Total fat

13.0 g

Total carbs

18.1 g


6.8 g


  • 1 large zucchini

  • ¼ large eggplant, diced

  • 2 Roma tomatoes, seeded and diced

  • 4 large  garlic cloves, peeled

  • 1 ½ Tbsp. olive oil

  • ¼ yellow onion, diced

  • 5 basil leaves, chopped

  • 3 Tbsp. ricotta cheese


  • Preheat oven to 325° F.
  • Make “pasta” strands out of the zucchini with your Veggetti.
  • Wrap 5 peeled garlic cloves in aluminum foil, along with a pinch of salt and a ½ tsp of olive oil. Bake garlic for 40-50 minutes, until browned and soft.
  • Sauté the diced eggplant until soft (10-12 minutes) in a large skillet using the other 1 Tbsp. olive oil. Set cooked eggplant aside.
  • Using the same pan, combine 2 of the roasted garlic cloves, the diced tomatoes, and the diced onion. Cook for 2-4 minutes, adding more olive oil if necessary.
  • Remove from heat and blend into a smooth paste in a food processor.
  • Combine the tomato mixture, the remaining garlic, and the pasta and cook over medium heat for another 2-4 minutes.
  • Garnish with the ricotta cheese and chopped basil.

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