I love summer because it motivates me to use all those beautiful vegetable and fruit colors in the kitchen. It’s this time of the year when it is particularly pleasant to cook lighter meals and even better, if they don’t take long to prepare, because the kids are on vacation during this time.
Today I prepared my very tasty pasta in quite a different way. This time I did not use the traditional pasta made of flour, but instead I used the very versatile zucchini. I recommend you purchase a vegetable spiralizer, because it makes things much easier to do. However, if you do not have one, you can use a grater on its largest grating side.
For the sauce, I used Cacique® Crema Mexicana in order to balance out the tomato sauce and the other vegetables. Additionally, I used Cacique® Queso Fresco, which helps bring a precise and very delicious flavor to the sauce and to the zucchini spirals. You will realize that this is a very flavor and color balanced dish, plus it is a fresh way to enjoy a “pasta” dish.
I dare you to try this dish and I hope you enjoy this fabulous and quick recipe that’s ideal for lunch or dinner.
Note: Click the ‘Products‘ tab above to learn more about the Cacique® ingredients used in this recipe. You can find these ingredients near you by clicking the ‘Find Stores‘ tab, selecting the products you are looking for, and entering your zip code.
HOW TO MAKE IT
- Pour the olive oil into a pan, then fry the diced onion and the finely chopped garlic clove. Cook for about 3 minutes. Add the chopped red bell pepper and grated carrot. Cook for about 3 to 4 minutes. Then add the tomato sauce and Cacique® Crema Mexicana. Cook for about 3 more minutes.
- Meanwhile, cut the zucchini into strands of spirals, by using a spiral-cutter cooking tool or a grater. Place the spirals on a plate, and warm it in the microwave oven for about 2 minutes. Serve the zucchini pasta with the sauce, then sprinkle 1 tablespoon of Cacique® Queso Fresco crumbs on top, and finally sprinkle ½ teaspoon of chopped cilantro.