Fody’s Tomato Basil Zoodle Spaghetti & Arugula Roasted Pepper Salad with Balsamic Dressing

low-fodmap-desserts-gingerbread-loaf 

Prep Time: 15 minutes

Cooking Time: 15 minutes

Makes 5 servings

Description of Fody’s Tomato Basil Zoodle Spaghetti & Arugula Roasted Pepper Salad with Balsamic Dressing

This is the perfect way to enjoy a hearty and satisfying spaghetti dinner with all the freshness and nutrients from veggies and a delicious tomato basil marinara. Fody’s Tomato Basil Zoodle Spaghetti comes together in around 30 minutes and is a super yummy weeknight go-to!

Ingredients for Fody’s Tomato Basil Zoodle Spaghetti & Arugula Roasted Pepper Salad with Balsamic Dressing

  • 4 oz. gluten-free spaghetti
  • 2 tbsp Fody’s Garlic Infused Olive Oil, divided
  • 1 cup cherry or grape tomatoes, halved
  • 1 ¼ tsp kosher salt, divided
  • ¾ tsp black pepper, divided
  • 10 oz. zoodles (zucchini noodles)
  • 1 jar Fody’s Tomato Basil
  • 1 large handful baby spinach
  • ½ cup shaved parmesan cheese, divided
  • 5-6 leaves fresh basil, sliced
  • 1/3 cup gluten-free breadcrumbs
  • 2 tbsp fresh parsley, finely chopped
  • 5 oz. arugula
  • 1/3 cup Fody’s Balsamic Vinaigrette
  • ½ cup jarred roasted red peppers, drained and sliced or chopped
  • 1/3 cup fresh mozzarella, chopped
  • ¼ cup sliced almonds

                Directions for Fody’s Tomato Basil Zoodle Spaghetti & Arugula Roasted Pepper Salad with Balsamic Dressing

                1. Cook spaghetti according to package directions in salted water, then drain. Meanwhile, add 1 tbsp garlic oil, tomatoes, 1 tsp salt, and ½ tsp pepper. Stir and cook 5 min. Add zoodles, toss, and cook 2-3 min, gently stirring occasionally. Add the cooked spaghetti, tomato basil sauce, and heat for 1-2 min. Add spinach and toss. Cook 1-2 min just until spinach is wilted. Top with ½ cup of the cheese and fresh basil.
                2. To make the toasted breadcrumbs, add remaining garlic oil to a small pan. Once hot, add breadcrumbs and remaining ¼ tsp salt and pepper. Cook 3-5 min, tossing often, until golden brown. Remove from heat and add in parsley. Sprinkle over spaghetti.
                3. To make the salad, add arugula to a serving platter or bowl. Add balsamic vinaigrette, toss, and top with roasted red peppers and almonds, along with mozzarella.

                    About the Chef

                    low-fodmap-food-blogger-dede-wilson

                    Janet Gronnow

                    Janet Gronnow is the recipe creator and food photographer behind the popular blog Munch Meals by Janet and the @janetsmunchmeals Instagram account. Janet shares approachable, delicious meals for foodies and families, focusing on simple ingredients and preparations that pack big flavor.

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