Garlicky Zoodles with Lemon, Tomatoes + Greens
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Garlicky Zoodles with Lemon, Tomatoes + Greens

Spiralized zucchini acts as the “pasta” in this colorful, garden fresh Italian meal.

I finally did it. I bought a spiralizer. And oh my goodness… I’ve been making some crazy delicious things with all of my noodle-shaped veggies!

A photo posted by Ashley Covelli (@bigflavors) on

This was my first spiralized meal. I picked up some zucchini from the store and used it as an excuse to clean out a bunch of produce that I had on hand.

I had half a package of shiitake mushrooms left in the fridge, and they added a really nice earthiness to this “pasta” dish. I’m a big fan of using grape or cherry tomatoes to make a quick pan sauce, and they worked beautifully here. I also wilted down some baby arugula that needed to be used up, and it gave the dish a nice peppery bite.

The zoodles cooked up in a snap, and a quick addition of butter, lemon zest and Parmesan cheese at the end brought it all together and added great creaminess.

Garlicky Zoodles with Lemon, Tomatoes + Greens

Feel free to add even more red pepper flakes if you like things spicy! I use some pretty potent ones in my kitchen, so a little pinch goes a long way. And I try to keep it mild enough that my 3-year-old can jump in and eat it without worrying about it being too spicy.

I did notice that the zucchini created a bit of extra liquid as it sat in the fridge, so I poured some out before reheating the leftovers and it worked just fine. Yum!

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Garlicky Zoodles with Lemon, Tomatoes + Greens

  • Yield: 4 Servings 1x

Description

Spiralized zucchini acts as the “pasta” in this colorful, garden fresh Italian meal.


Scale

Ingredients

  • 2 tablespoons olive oil
  • 3 cloves garlic, minced
  • Pinch of red pepper flakes
  • 3 green onions, thinly sliced (about 1/4 cup)
  • 1/2 cup sliced shiitake mushroom caps
  • 1 1/2 cups grape or cherry tomatoes, halved
  • Kosher salt & freshly cracked black pepper to taste
  • 45 cups zucchini, spiralized (I used the chipping blade on mine for larger strands)
  • 2 cups baby arugula (packed)
  • 2 tablespoons freshly squeezed lemon juice
  • 1 teaspoon fresh oregano, finely chopped
  • 1 tablespoon unsalted butter
  • 1 1/2 teaspoons freshly grated lemon zest
  • 1/4 cup freshly grated Parmesan cheese
  • Lemon wedges and additional grated Parmesan, for garnish (optional)

Instructions

  1. Heat oil in a large non-stick skillet over medium heat. Add garlic, red pepper flakes and green onion and sauté until fragrant, 30 seconds to 1 minute. Add mushrooms and tomatoes and season with salt and pepper. Let the mixture cook, stirring occasionally, until the tomatoes start to release their juices and that starts to reduce, about 5 minutes.
  2. Add zucchini and sauté for 2 minutes. Add arugula, lemon juice and oregano and season with salt and pepper. Raise the heat to medium-high and continue to cook, tossing occasionally with tongs for another 1-2 minutes, or until the zucchini is cooked to your liking.
  3. Remove from heat and toss in the butter, lemon zest and Parmesan. Taste for seasoning and adjust if necessary. Serve with lemon wedges and additional Parmesan along side, if desired. Enjoy!

Notes

Original Recipe by Big Flavors from a Tiny Kitchen – Ashley Covelli

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