SunBursts® Tomato Puttanesca with Zoodles
Course Type: Gluten Free, Healthy Options, Main Course

Comets™ Tomato Puttanesca with Zoodles

  • 35 Minutes
SunBursts® Tomato Puttanesca with Zoodles

Who says noodles can’t be healthy?

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  • 2 10-oz. containers NatureSweet® Comets™ tomatoes, halved
  • 1 tbsp. olive oil
  • 2 cloves garlic, minced
  • 1 onion, diced
  • 1 4-oz. jar pimientos
  • 1 tsp. Italian seasoning
  • 1/2 tsp. red pepper flakes
  • 1/2 cup fresh parsley
  • 1/2 cup Kalamata olives, pitted and roughly chopped
  • 4 medium-sized zucchinis, turned into “zoodles” with a spiralizer
  • Grated Parmesan cheese (optional)


  1. In a large skillet over medium heat, add the olive oil, garlic and onions, and sauté for several minutes until veggies begin to wilt.
  2. Add tomato halves, Italian seasoning and pepper flakes. Continue to stir, and allow mixture to cook for about 5 minutes, until the tomatoes cook down.
  3. Add parsley and olives, and stir to combine well.
  4. Add the raw zucchini “zoodles” to the skillet, and combine well with the tomato mixture. Stir and toss for about 4-5 minutes, until the zoodles are cooked but not mushy.
  5. Serve with grated Parmesan cheese (optional).

    Serves: 4-6