Lemon Garlic Zoodles with Cherry Tomatoes and
noodles, or “zoodles,” are a low-calorie alternative to wheat pasta
that are easy to prepare and delicious to eat. The lemon and garlic sauce in
this recipe pairs well with the noodles and enhances their delicate flavor.
tip: Look for ready-to-use zoodles in our produce department.
Preparation time: 35 minutes
tablespoons extra-virgin olive oil
- 4 cloves
teaspoon red pepper flakes (optional)
- 1 ½
pounds (2 packages) L&B Zucchini Noodles (“Zoodles”)
tablespoons fresh lemon juice
teaspoon fresh lemon zest
- 1 cup
organic cherry tomatoes, halved
- 1 cup
fresh cubed mozzarella pieces or cherry-size mozzarella balls
tablespoons fresh organic basil chiffonade (cut into small ribbons)
- In a
skillet, sauté olive oil, garlic and hot red pepper flakes (optional) over medium-high
to high heat for 15-30 seconds until golden but not brown or burnt.
zoodles to pan and sauté for 5-7 minutes, tossing and turning zoodles
throughout. Add lemon juice and lemon zest halfway through cooking.
- Have a
colander/strainer ready with a bowl underneath and dump the zoodles into the
colander, reserving the liquid. Let it drain until no more liquid is dripping
and then add this liquid back to the pan. Reduce liquid at high heat for 3
zoodles into a large serving dish. Drizzle the lemony sauce over the zoodles
and top further with cherry tomatoes, mozzarella and basil chiffonade. Season