Zoodles With Spinach & Sun-Dried Tomatoes
Equipment
- Spiralizer or vegetable peeler
Ingredients
- 2 small zucchini peeled if desired
- 6 cups fresh spinach
- 7 cloves garlic minced
- 2 tbsp olive oil
- 6 sun-dried tomato halves finely chopped
- salt and pepper to taste
Instructions
- Firstly, spiralize your zucchini, leaving the skin on or peeling if desired. If using a spiralizer, don't forget to snip your zoodles a little so you don't end up with really long ones. You can also use a vegetable peeler if you don't own a spiralizer. Set your zoodles aside for now.
- In a large pan on medium-low heat, add your olive oil, garlic and sun-dried tomatoes. Cook for a minute or two, until fragrant and garlic is golden. Add your spinach and stir. Cover to steam for about 5 minutes, until spinach cooks down.
- Add your zoodles to the pan and toss to coat. Heat for 2-3 minutes or to desired serving temperature. Taste for salt and pepper, and serve!
Notes
If you want an extra protein boost, perhaps you might add some cooked chickpeas to your zoodles. You can also serve this with some really good bread and your favorite glass of wine.