Ingredients
Scale
- 1 24 oz jar organic marinara sauce
- 1 cup pumpkin puree
- ½ yellow onion, minced
- 1 tablespoon EVOO
- 1 tablespoon garlic, minced
- 2 teaspoons Italian seasoning
- 2 glugs of red wine
- 2 medium zucchinis, spiralized
- 1.5 cherry tomatoes, halved
- 1 tablespoon EVOO
- 1 tablespoon minced garlic
- salt and pepper, to taste
Instructions
- First, heat a tablespoon of EVOO to medium/high heat in a medium-size pot. Then, add in garlic and onion and sauté until onions are translucent
- Add the rest of the ingredients and bring sauce to a boil.
- Reduce heat to low and let simmer for 10 minutes.
- First heat a tablespoon of EVOO to medium/high heat in a large sauce pan. Then, add in garlic and cherry tomatoes and sauté for about 3-5 minutes.
- Add in spiralized zucchini and saute for an additional 5ish minutes, making sure not to cook them too long.
- Season with salt and pepper, to taste.
- Prep Time: 10 minutes
- Cook Time: 15 minutes