Zucchini Vegan Noodles

Zucchini Vegan Noodles

Recipe from my cousin Elza Maria
Ingredients:
½ pound raw zucchini pasta
Already sells cut in the fair shafts and supermarket
Tomato Sauce:
2 cups chopped onion (tea)
1 cup (tea) of industrialized tomato sauce
3 cups (tea) water
1 teaspoon of salt
1 tablespoon of sugar (dessert)
3 tablespoons of millet oil.
How to prepare pasta: zucchini
In a large saucepan add water and a pinch of salt, bring to the fire.
When boiling, pour pasta noodles to loosen the wires, when back to boil count two (2) minutes.
Some people dribble and throw ice water to stop cooking. (Bleaching)

I did not give thermal shock, I served then.
How to prepare the sauce:
In a medium saucepan, place the oil and the onion, bring to the heat until the onion withers, pour the sauce and the other ingredients, leave on the fire until it is in point, if you need to add a little more water.
Drain the zucchini noodles, place on the plates with sauce, over grated Parmesan cheese.
For the vegans remove the cheese,
Can make with other sauces, white sauce type, instead of milk put coconut milk.
Serve with Salad:
Salad:
1 foot lettuce
1 sleeve
1 Kiwi
1 italian tomato (large round)
8 olives or to taste
2 boiled eggs (optional)
note:
The vegans remove the grated cheese, the eggs change from cow's milk to coconut milk.