Have you ever made zucchini noodles? Once you try them you will be hooked. Trust me, even meat and pasta lovers will be satisfied with this meal. The key to making them happy, packing the sauce with flavor and spice. This healthy meal is perfect for weekday dinners - especially if you make the sauce ahead of time. Bonus: you can clean out your vegetable drawer by adding any veggies you have on top.
| Servings | Prep Time |
| 4 | 20 minutes |
| Cook Time |
| 25 minutes |
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Have you ever made zucchini noodles? Once you try them you will be hooked. Trust me, even meat and pasta lovers will be satisfied with this meal. The key to making them happy, packing the sauce with flavor and spice. This healthy meal is perfect for weekday dinners - especially if you make the sauce ahead of time. Bonus: you can clean out your vegetable drawer by adding any veggies you have on top.
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Ingredients
- 4 small zucchini
- 2 tablespoons olive oil
- 6 large roasted red peppers
- 1 clove garlic
- 2 ounces goat cheese
- 1/4 cup pine nuts
- 2 tablespoons basil chopped
- salt and pepper
- 1 small yellow squash
- 1/2 cup sliced red onion
- any other vegetables you have
Servings:
Units:
Instructions
- Start by washing your zucchini and cutting off each end. Spiralize them on the thinner setting, into a bowl. Toss with olive oil, salt and pepper.
- Add 1 tablespoon of olive oil to a pan over medium heat. Add the noodles and saute for 5 minutes, or until noodles soften. Remove the noodles from the pan and set aside.
- In a blender, puree the red peppers, garlic, basil, 1 tablespoon olive oil and goat cheese. Add the sauce to a small pot and cook for 5 minutes to heat up.
- Cut up all your vegetables. Reheat your zucchini noodle pan with olive oil and saute the onion until translucent and soft. Add in other vegetables and saute until cooked.
- Place you zucchini noodles in a bowl, top with vegetables and finally top with your red pepper sauce and serve.
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