Spicy Tomato Rainbow Zoodles
Ingredients
- 1 egg
- ½ carrot, spiralized
- ½ zucchini, zoodled
- ½ cup Napa cabbage, shredded
- ½ garlic clove, minced
- 1 Tablespoon pine nuts
- 6 cherry tomatoes, sliced in half
- arrabiata sauce
- salt and pepper to taste
Directions
- Using a spiralizer (medium blade), spiralize the ½ zucchini into thin, noodle-like strands. Do the same to the ½ carrot and set aside.
- Place a large saucepan over medium-low heat and add a drizzle of olive oil, minced garlic, cherry tomatoes and napa cabbage.
- Let cook for about 2 minutes.
- Add the zoodle.
- Place a separate small sauce pan on high heat and crack your egg to cook it sunny side u
- Once your vegetables have softened, put the pan on low heat and toss in the pan with arrabiata sauce and pine nuts.
- Remove from heat and serve with the egg on top.
Avocado Edamame Sesame Zoodle Salad
Ingredients
- 1 medium zucchini, zoodled
- 2 green onions, sliced
- 1 cup edamame
- ½ avocado, cubed
- oriental salad dressing of your choice
- finely chopped basil, for garnish
- salt and pepper to taste
Directions
- Use a spiralizer (medium blade) to spiralize the zucchini into thin, noodle-like strands.
- Place in a large salad bowl.
- Add the shelled edamame, cubed avocado, green onions and salad dressing to the bowl.
- Toss like a salad.
- Serve on a plate and sprinkle the finely chopped basil on top for flavor.
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The Un-Pasta: 3 Guilt-Free Spiralizer Recipes was originally published on blackdoctor.org
