Dinner for under $15: Pasta Buddhanesca by Jenna Norwood

Jenna Norwood
Jenna Norwood

Getting kids to eat their veggies is an everyday challenge.

Jenna Norwood, raw food chef and producer of the documentary "Supercharge Me! 30 Days Raw," has a fun way to get them to try. She's created a pasta dish made with zucchini noodles. This easy and quick recipe serves up to four. Use it as a main dish or a side.

Pasta Buddhanesca
For noodles:
2 large (organic if you can) zucchinis

For the sauce:
2 large tomatoes
1/4 cup sun dried tomatoes
1/4 cup pitted Kalamata olives
2 garlic cloves
1/8 teaspoon crushed red pepper flakes
2 tablespoon extra virgin, cold pressed olive oil

1. For the fettuccine noodles, use a vegetable peeler to remove the outer dark green layer of the zucchinis and discard. Using long strokes, continue to peel the zucchinis until you get down to the seeds. These strips are your noodles.

2. Throw all the sauce ingredients into a food processor. Or roughly chop the fresh tomatoes, sun dried tomatoes, and olives. Mince the garlic. Add tomatoes, olives, garlic cloves, red pepper flakes and olive oil into a bowl and stir well. Spoon over zucchini noodles and serve. If you add the sauce early, the salt in the sauce will cause the noodles to release water.

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