2 years ago

Lemon Garlic Zoodles with Cherry Tomatoes and
Fresh Mozzarella

Zucchini
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.

Timesaving
tip: Look for ready-to-use zoodles in our produce department.

4 servings
Preparation time: 35 minutes

Ingredients

  • 3
    tablespoons extra-virgin olive oil
  • 4 cloves
    slivered garlic
  • ¼
    teaspoon red pepper flakes (optional)
  • 1 ½
    pounds (2 packages) L&B Zucchini Noodles (“Zoodles”)
  • 3
    tablespoons fresh lemon juice
  • 1
    teaspoon fresh lemon zest
  • 1 cup
    organic cherry tomatoes, halved
  • 1 cup
    fresh cubed mozzarella pieces or cherry-size mozzarella balls
  • 2
    tablespoons fresh organic basil chiffonade (cut into small ribbons)

Directions

  1. 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.
  2. Add
    zoodles to pan and sauté for 5-7 minutes, tossing and turning zoodles
    throughout. Add lemon juice and lemon zest halfway through cooking.
  3. 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
    minutes.
  4. Place
    zoodles into a large serving dish. Drizzle the lemony sauce over the zoodles
    and top further with cherry tomatoes, mozzarella and basil chiffonade. Season
    to taste.