Rosemary Zucchini Fettuccine

Summer produce meets fall flavor in this easy, healthy recipe. It is infused with Rosemary essential oil, which is helpful for boosting energy, reducing nervous tension, and aiding digestion and internal organ function.* This makes for one comforting dinner that will leave you feeling satisfied and energized. (1)

Ingredients

• This rich combination of fruits, vegetables, and spices will have your whole body craving for more. Rosemary Zucchini Fettucine is packed with powerhouse ingredients and is a revitalizing recipe that will give you the nutrients you need.
• Zucchini- This low calorie vegetable is a great weight loss food. The high fiber content found in zucchini helps to burn off fat while the high water content works to keep the body hydrated.[1]
• Butternut Squash- The strong presence of beta-carotene in the squash helps to decrease risks of asthma, while the carotenoids nutrients help to protect against heart disease.[2]
• Tomatoes- Studies have shown that a diet with higher amounts of tomatoes can help lower the risks of specific cancers such as prostate cancer, lung cancer, and stomach cancer.[3]
• Yellow Onions- Onions are full of antioxidants and flavonoids which can help reduce inflammation.[4] 

1. Preheat oven to 375 degrees F.
2. 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.
3. While squash is cooling, spiralize the zucchini.
4. We have tried various spiralizing tools, and our favorite by far is the Inspiralizer. It suctions very securely, and has an easy system where all the blades are attached and are easily rotated by a dial. It is also less bulky than other similar gadgets, and has sharper blades.
5.  Add 1 tablespoon of coconut oil in a pan over medium heat.
6. Add the onions and garlic and saute for 3-5 minutes, until onion is translucent and garlic is fragrant.
7. Add the sauteed garlic and onions, rosemary, Rosemary essential oil, coconut milk, broth, and salt to the blender.
8. Blend until smooth. Add the remaining tablespoon of coconut oil to a large pan. Add the tomatoes and saute for about 2 minutes.
9. Add the spiralized zucchini and cook for about 3 minutes, until zucchini is almost tender.
10. Add the sauce to the pan and continue to cook until sauce is hot and zucchini is tender.
11. Garnish with freshly-ground black pepper and serve hot. Relax and enjoy.