Zucchini Noodles With Tomato Butter Sauce

• 2 zucchini large, cut into 41/2 inch pieces
• 2 tablespoons olive oil divided
• 1/2 teaspoon dried red chili
• 2 cloves garlic minced
• 28 ounces tomatoes Marzano
• 1/2 teaspoon sea salt
• 4 tablespoons butter
• 2 tablespoons fresh basil chopped
• freshly ground black pepper
• grated Parmesan cheese Freshly

1. Attach Spiralizer Attachment to your KitchenAid(R) Stand Mixer. Center one zucchini section on fruit and vegetable skewer; attach to Spiralizer. Attach fine spiralizing blade and position at end of zucchini. Place medium bowl below blade to catch zucchini. Turn stand mixer to speed 4 and process until blade reaches end of zucchini. Repeat with remaining zucchini pieces. Cut to desired length, set aside.
2. Heat 1 tablespoon olive oil in large saucepan. Add dried red chili and garlic. Saute, stirring constantly, 1 to 2 minutes until garlic just begins to turn golden. Add tomatoes and sea salt and simmer 15 to 20 minutes, stirring occasionally and crushing tomatoes. Add butter and stir until melted into
3. sauce. Remove from heat. Season with freshly ground black pepper. Stir in basil.
4. Heat remaining 1 tablespoon olive oil in large skillet. Add zucchini and saute to desired texture, (approximately 2 to 3 minutes). Remove from heat and divide between 4 plates. Spoon Tomato Butter Sauce over zucchini noodles and top with freshly grated Parmesan cheese, if desired.

zucchini, olive oil, red chili, garlic, tomatoes, salt, butter, fresh basil, freshly ground black pepper, parmesan cheese

Taken from www.yummly.com/recipe/Zucchini-Noodles-with-Tomato-Butter-Sauce-2099244 (may not work)