Entry tags:
2016-08-25
Entry tags:
Zucchini Noodles with Garlic, Butter & Parmesan
Zucchini Noodles with Garlic, Butter & Parmesan
YIELD: SERVES 2TOTAL TIME: 20 MINUTES http://bestrecipebox.com/recipes/zucchini-noodles-garlic-butter/
Using a simple zucchini spiralizer or a vegetable julienne peeler, this simple meal is just requires a few ingredients. This is just a base recipe and can be adapted to any way that you want. Add some sausage, tomatoes or more vegetables to make it perfect fit for your family and menu. What ever you do, don't skimp out on the garlic. The flavor is amazing!
Ingredients:
about 2 medium zucchini
2 Tablespoons butter
3 large cloves garlic, minced (or to taste)
1/2 cup parmesan cheese
sea salt and pepper, to taste
1/4 teaspoon red chili flakes
Directions:
Cut zucchini into spirals or noodle strands using the vegetable spiralizer or julienne peeler. Set aside noodles.
Heat large pan on medium-high heat. Melt butter, then add garlic. Cook garlic till fragrant and translucent. Don't let the garlic burn.
Add zucchini noodles and cook till tender, about 3-5 minutes. Zucchini noodles cook really fast, so taste a strand as you cook and decide how firm or "al-dente" you want the zucchini. Don't overcook the zucchini noodles or else they'll become mush.
Remove the pan from the heat, add parmesan cheese and season generously with salt/pepper to taste. Add chili flakes then serve warm.
Entry tags:
Yellow Summer Squash 'Spaghetti' with Roasted Tomato Sauce
Yellow Summer Squash 'Spaghetti' with Roasted Tomato Sauce🍅
Serves 6 CleanFoodCrush.com/summer-squash-noodles/
Ingredients:
3 lbs cherry or grape tomatoes, halved
2 shallots, minced
4 Tbsps avocado, or extra virgin olive oil
6 cloves garlic, minced
1 tsp dried oregano
2 Tbsps organic tomato paste (I like to buy it in little glass jars)
Red pepper flakes, sea salt and pepper, all optional, and to taste
4 lbs Yellow Summer Squash, spiralized into noodles ( CleanFoodCrush.com/Spiralizer )
fresh chopped basil .
Instructions:
Preheat oven to 375 degrees
Toss tomatoes, shallots, half of the oil, garlic, oregano, tomato paste, salt, pep, and red pepper flakes (if using) in a bowl.
Spread tomato mixture on 2 large rimmed baking sheets, lined with foil.
Roast 30 minutes.
Meanwhile, toss Summer Squash noodles with salt and remaining oil in a large medium-hot saute pan, stirring frequently.
I like to saute this squash for up to 15 minutes, until very tender.
Drain any liquid from squash if needed.
Add roasted tomatoes to the squash, be sure to pour all of the flavorful juices in there too!
Toss, sprinkle with fresh basil, serve warm.
Serves 6 CleanFoodCrush.com/summer-squash-noodles/
Ingredients:
3 lbs cherry or grape tomatoes, halved
2 shallots, minced
4 Tbsps avocado, or extra virgin olive oil
6 cloves garlic, minced
1 tsp dried oregano
2 Tbsps organic tomato paste (I like to buy it in little glass jars)
Red pepper flakes, sea salt and pepper, all optional, and to taste
4 lbs Yellow Summer Squash, spiralized into noodles ( CleanFoodCrush.com/Spiralizer )
fresh chopped basil .
Instructions:
Preheat oven to 375 degrees
Toss tomatoes, shallots, half of the oil, garlic, oregano, tomato paste, salt, pep, and red pepper flakes (if using) in a bowl.
Spread tomato mixture on 2 large rimmed baking sheets, lined with foil.
Roast 30 minutes.
Meanwhile, toss Summer Squash noodles with salt and remaining oil in a large medium-hot saute pan, stirring frequently.
I like to saute this squash for up to 15 minutes, until very tender.
Drain any liquid from squash if needed.
Add roasted tomatoes to the squash, be sure to pour all of the flavorful juices in there too!
Toss, sprinkle with fresh basil, serve warm.