Spinach and Sun-Dried Tomato Zoodles

Spinach and Sun-Dried Tomato Zoodles

Ingredients

Serves 4

6 zucchini

2 tablespoons olive oil, divided

½ cup sun-dried tomatoes in olive oil

1 tablespoon pine nuts

¼ teaspoon red pepper flakes

1 garlic clove, minced

2 cups baby spinach, roughly chopped

Juice of ½ lemon

Freshly grated Parmesan cheese (omit or use plant based cheese to keep it vegan)

Chopped fresh basil

Directions

Place sun-dried tomatoes in the bowl of a food processor (or blender), pulse until finely chopped. Transfer to a bowl and set aside.

Using a spiralizer create zucchini spaghetti (always read the directions as they vary by brand - I use this spiralizer.) If you don't have a spiralizer use a regular vegetable peeler to vertically peel long, thin strips of the zucchini. This will form more of a wider "noodle" from the zucchini, like fettuccini.

Heat one tablespoon of olive oil in a large skillet over medium-high heat. Once hot, add zucchini noodles and cook for about 2 to 3 minutes, until zucchini noodles are tender but still retain some crunch.

Let the noodles rest for about 3 minutes so that they can release all of the moisture. Transfer noodles to a colander and drain the excess water from the pan.

Wipe the skillet clean, heat over medium heat and add pine nuts. Cook and stir until lightly toasted, about 3 minutes. Transfer to a bowl and set aside.

Heat remaining tablespoon of olive oil and add red pepper flakes and garlic to the skillet. Sautè over medium-high heat for 1 minute, until fragrant.

Add spinach and cook for 1 minute, until almost wilted.

Add zoodles, chopped sun-dried tomatoes, and lemon juice. Stir until everything is combined and heated through.

Sprinkle with Parmesan cheese, pine nuts, and basil.

Serve!