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You'll Love This Easy No-Cook Tomato Sauce With Spaghetti Recipe
It only takes 20 minutes from start to finish.
Whip out the grater to turn some of the season’s finest produce into a swoon-worthy sauce. The only cooking required: boiling a pot of pasta.
- Yields:
- 1 - 6
- Total Time:
- 20 mins
- Cal/Serv:
- 503
Ingredients
- 1 lb.
whole-wheat spaghetti or soba noodles
- 1
3-in. piece fresh horseradish, grated (about 6 Tbsp)
- 1/4 c.
thinly sliced flat-leaf parsley stems, plus ½ cup small parsley leaves
- 2 tbsp.
lemon zest, plus 4 tsp lemon juice
- 2 1/4 lb.
large ripe (or overripe) heirloom tomatoes (about 4)
- 3
large cloves garlic, finely grated
- 1/2 c.
extra-virgin olive oil
Kosher salt and pepper
- 1/2 c.
small basil leaves
Directions
- Step 1Cook noodles per pkg. directions and drain well. (If using soba, rinse under cool water.)
- Step 2Meanwhile, in small bowl, combine horseradish, parsley stems, and lemon zest; set aside.
- Step 3Working in large bowl, coarsely grate tomatoes (you should get about 3 cups pulp); discard skins. Stir in lemon juice, garlic, olive oil, 11/2 tsp salt, and 1/2 tsp coarsely ground black pepper.
- Step 4Add noodles and toss to combine, then sprinkle with horseradish mixture, parsley and basil leaves, and additional pepper if desired.
Per serving: About 503 cal, 19 g fat (2.5 g sat), 0 mg chol, 667 mg sodium, 75 g carb, 4 g fiber, 6 g sugar (0 g added sugar), 17 g pro
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