ROSEMARY ZUCCHINI FETTUCCINE

ROSEMARY ZUCCHINI FETTUCCINE
This delicious, summery dish is packed with powerhouse ingredients and will give you the nutrients you need with the flavor you love!
(You’ll need a spiralizer for this recipe - if you don’t have one please comment below for ideas!)

INGREDIENTS:
-1 10-ounce package frozen butternut squash
-3 tablespoons coconut oil, divided
-1 medium yellow onion, chopped
-2 garlic cloves, minced
-1 sprig fresh Rosemary (optional)
-1/2 cup full-fat canned coconut milk
-½ cup vegetable broth
-½ teaspoon sea salt
-1 pound tomatoes, diced
-Pinch of sugar (to cut acidity of tomatoes)
-3 pounds zucchini
-1 drop Rosemary essential oil
-Freshly-ground black pepper to taste

DIRECTIONS:

Preheat oven to 375 degrees F.
Grease a baking sheet with 1 tablespoon of coconut oil and then lay butternut squash on sheet pan, trying to keep pieces separated. Roast for 30-45 minutes until squash is tender and can easily be pierced with a fork. Let cool.
While squash is cooling, spiralize the zucchini.
Add 1 tablespoon of coconut oil in a pan over medium heat.
Add the onions and garlic and saute for 3-5 minutes, until onion is translucent and garlic is fragrant.
Add the sauteed garlic and onions, rosemary, Rosemary essential oil, coconut milk, broth, and salt to the blender.
Blend until smooth. Add the remaining tablespoon of coconut oil to a large pan. Add the tomatoes and saute for about 2 minutes.
Add the spiralized zucchini and cook for about 3 minutes, until zucchini is almost tender.
Add the sauce to the pan and continue to cook until sauce is hot and zucchini is tender.
Garnish with freshly-ground black pepper and serve hot. Relax and enjoy.
Full recipe here: https://doterra.com/…/b…/recipe-rosemary-zucchini-fettuccine