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!