Ingredients:
- 1 tbsp canola oil
- 4 small zucchini chopped
- 4 green onion finely chopped
- 2 cloves garlic
- 1 cups no salt added beef broth
- ¼ cup red wine vinegar
- 1 tbsp fresh rosemary leaves, chopped fine (can use dried)
- 1 tbsp fresh basil leaves, chopped fine (can use dried)
- 1 tbsp fresh oregano leaves, chopped fine (can use dried)
- 1 tsp sweetener
- Bio-salt(optional)
- pepper
- 2 pieces of Allegro white cheese shredded
Directions:
- In skillet heat oil, add zucchini, green onions, broth, vinegar and herbs.
- Bring to a boil and cook, uncovered, for 15 to 30 minutes until liquid has reduced to a thick sauce.
- Using immersion hand blender, blend until smooth.
- Season to taste.
- Serve over Nu-Pasta. Sprinkle with cheese.
* You can add your choice of ground meat, celery, green pepper and possibly jalapeno peppers for a more complex flavour to this sauce.
Credit: Deb Spence