Description
Spiralized zucchini acts as the "pasta" in this colorful, garden fresh Italian meal.
Ingredients
Scale
- 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
- 4-5 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
- 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.
- 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.
- 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!
Nutrition
- Serving Size:
- Calories: 133
- Sugar: 2.5 g
- Sodium: 93.4 mg
- Fat: 11.7 g
- Saturated Fat: 3.7 g
- Carbohydrates: 5.8 g
- Fiber: 1.7 g
- Protein: 3.5 g
- Cholesterol: 11.2 mg
