- My Forums
- Tiger Rant
- LSU Recruiting
- SEC Rant
- Saints Talk
- Pelicans Talk
- More Sports Board
- Fantasy Sports
- Golf Board
- Soccer Board
- O-T Lounge
- Tech Board
- Home/Garden Board
- Outdoor Board
- Health/Fitness Board
- Movie/TV Board
- Book Board
- Music Board
- Political Talk
- Money Talk
- Fark Board
- Gaming Board
- Travel Board
- Food/Drink Board
- Ticket Exchange
- TD Help Board
Customize My Forums- View All Forums
- Show Left Links
- Topic Sort Options
- Trending Topics
- Recent Topics
- Active Topics
Started By
Message
re: Marinara recipe?
Posted on 2/4/15 at 10:20 am to LouisianaLady
Posted on 2/4/15 at 10:20 am to LouisianaLady
I didn't know there was a difference in marinara sauce and tomato sauce.
I'm looking for something flavorful I can put on my pretend spaghetti (squash and/or zucchini strips) so I can eat a ton of it with very little points.
I'm looking for something flavorful I can put on my pretend spaghetti (squash and/or zucchini strips) so I can eat a ton of it with very little points.
Posted on 2/4/15 at 10:23 am to Tigertown in ATL
I hear ya. The first post I made in here is what I do when I'm just looking to make a spaghetti sauce for the week. It is much better tasting than the sauce from the shelf, so easy, and pretty inexpensive.
Posted on 2/4/15 at 10:30 am to Tigertown in ATL
quote:
I'm looking for something flavorful I can put on my pretend spaghetti (squash and/or zucchini strips) so I can eat a ton of it with very little points.
Why tomato sauce? Italians have a world of pasta toppings that don't remotely involve tomatoes. Dunno how points are derived, but you can use a quality full fat ricotta, thinned w/some pasta cooking water (or hot salted water in your case), combined with steamed broccoli florets. Add a few gratings of pecorino. Like this, if you need a whole recipe: LINK /
I like squash/zucchini taken into a greek/mediterranean direction...saute your veg for a few minutes in EVOO, chopped onion and garlic, add a couple tablespoons tomato puree, a couple teaspoons chopped fresh mint, and a bit of salt. Cook over medium heat until the squash is as tender as you like. Sprinkle each serving with a little crumbled feta. Serve w/a dollop of greek yogurt, chopped parsley & chopped cucumbers on the side, if you need variety on the plate.
Popular
Back to top
Follow TigerDroppings for LSU Football News