Zucchini Noodle with Sun-Dried Tomatoes Recipe
This is an easy, low-carb and affordable noodle dish recipe. Eating tomatoes may also help lower your risk of stroke, likely due to the lycopene they contain. Just about every family I know has a pasta night at least a few times a month. It’s so good, why not. Well, for those of you looking for that great taste and texture without losing taste these zucchini noodles may be the perfect solution. You can make pasta from many different types of veggies, squash and zucchini are two of my favorites. They carry great flavor and mixed with ingredients like pesto or in this case sun-dried tomatoes are a great compliment. For those naysayers who haven’t yet tried it just give it a chance once or twice. I wasn’t thrilled on the thought of vegetable pasta either, but after having it once I was thrilled with the taste and to have found such a delicious and healthy pasta option.
- 1 lb of Zucchini
- Sun Dried Tomatoes
- 2 Cloves Garlic minced
- 1 teaspoon of olive oil
- Tofurky if needed vegan meat
Wash Zucchini but keep the zucchini peel for something more colorful and to offer extra fiber that can help regulate your digestive system. Use a special spiral vegetable cutter to make Zucchini Noodle.
Heat olive oil in a large sauté pan. Add garlic then Zucchini Noodle. Stir for 3-5 minutes until noodles are tender then add Sun Dried Tomatoes. Serve and Enjoy