Post by barb43 on Aug 23, 2019 1:11:49 GMT
Zoodles Primavera
Serves 4
Spiralized Zucchini are termed Zoodles; i.e. Zucchni Noodles.
If you do not have a spiralizer, Google the name - several will show up.
Ingredients:
2 Tablespoons butter, salted or unsalted
1 Tablespoon olive oil
2 zucchini, spiralized into zoodles
1 carrot, peeled and sliced into thin long strips
1 yellow bell pepper, cored and sliced into thin long strips
1 large clove garlic, minced
2 Tablespoons chopped fresh parsley leaves, plus more for garnish
2 teaspoons kosher salt, unless you used salted butter then omit here
10 grape tomatoes, halved
dried red pepper flakes, optional
2 Tablespoons of low sodium vegetable broth
1/4 cup white wine or white cooking wine
grated Parmesan, optional
Instructions:
1. Add the butter to a saute pan set over medium heat and drizzle in the oil.
2. Once the butter has melted, add the zoodles, carrot, bell pepper, garlic, 2 tablespoons of parsley, and 1 teaspoon kosher salt to the pan. Stir to coat. Cook, stirring often, for 5-7 minutes or until the zoodles have a "slippery look".
3. Add the tomatoes and red pepper flakes, if using. Pour in the broth and white wine. Add the remaining teaspoon of kosher salt. Simmer, stirring often. for another 5-7 minutes or until the dish has come together and the liquid is mostly cooked out.
4. Sprinkle a dash of the remaining parsley onto each pile of plated primavera noodles, as well as Parmesan, if using.
Serves 4
Spiralized Zucchini are termed Zoodles; i.e. Zucchni Noodles.
If you do not have a spiralizer, Google the name - several will show up.
Ingredients:
2 Tablespoons butter, salted or unsalted
1 Tablespoon olive oil
2 zucchini, spiralized into zoodles
1 carrot, peeled and sliced into thin long strips
1 yellow bell pepper, cored and sliced into thin long strips
1 large clove garlic, minced
2 Tablespoons chopped fresh parsley leaves, plus more for garnish
2 teaspoons kosher salt, unless you used salted butter then omit here
10 grape tomatoes, halved
dried red pepper flakes, optional
2 Tablespoons of low sodium vegetable broth
1/4 cup white wine or white cooking wine
grated Parmesan, optional
Instructions:
1. Add the butter to a saute pan set over medium heat and drizzle in the oil.
2. Once the butter has melted, add the zoodles, carrot, bell pepper, garlic, 2 tablespoons of parsley, and 1 teaspoon kosher salt to the pan. Stir to coat. Cook, stirring often, for 5-7 minutes or until the zoodles have a "slippery look".
3. Add the tomatoes and red pepper flakes, if using. Pour in the broth and white wine. Add the remaining teaspoon of kosher salt. Simmer, stirring often. for another 5-7 minutes or until the dish has come together and the liquid is mostly cooked out.
4. Sprinkle a dash of the remaining parsley onto each pile of plated primavera noodles, as well as Parmesan, if using.