Recipe of the Week: Spinach and Sun-Dried Tomato Zoodles

Serves 4

Ingredients
6 zucchini Pam Olive Oil Spray
½ cup sun-dried tomatoes in olive oil
¼ teaspoon red pepper flakes
1 garlic clove, minced
2 cups baby spinach, roughly chopped Juice of
½ lemon 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. 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 Pam spray 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. Heat more Pam sprayl and add red pepper flakes and garlic to the skillet. Sautè over mediumhigh 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 basil and serve!

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