Wednesday, March 9, 2016

Zoodles with a fresh tomato basil topping

I have a spiralizer. It makes zucchini noodles, cucumber ribbons, curly potatoes and more. I used 4-5 zucchini for this bowl. I do a quick saute. You don't want your noodles to be soggy. I used olive oil and 2-3 garlic cloves, chopped. Remove the zoodles and all the garlicky goodness and put in your pasta bowl. Add chopped tomatoes of all varieties, several basil leaves cut in a chiffonade, calamata olives, parsley, salt, and pepper. Toss and enjoy! You can eat this hot, room temperature, or even cold. It was better the next day as all the flavors mingled together.

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