Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
1 bag of joyloop zucchini spirals
¼ cup of water
2 tbsp. olive oil
1 tablespoon of garlic, minced
1/4 cup sun dried tomato halves, sliced
½ can of diced tomatoes, drained
1.5 tablespoons. tomato paste
½ tablespoon of agave nectar
1/4 cup of Chobani Whole Milk Plain Greek yogurt
¾ cup of baby spinach
Salt & pepper and crushed red pepper flakes, to taste
In a large skillet, add olive oil, garlic, and sun dried tomatoes to pan on medium heat. Sauté until softened, about 2 minutes.
Turn the heat down to medium low and gently add the diced tomatoes, tomato paste, and agave sugar. Stir until well-incorporated.
Whisk in the Greek yogurt, slowly, and mix well. After all of it has been incorporated, bring the heat up to medium high and let it simmer and thicken for about 5-7 minutes.
Season the sauce with salt and pepper, to taste, then add in the spinach. Once the spinach has wilted, add in the zucchini spirals and let soften (2-3 minutes).If the sauce seems too thick, add some water.
Garnish with crushed red pepper flakes.
from Table for Two