Name: Summer Zoodles
Prep time: 2 min
Ingredients: 2 Tablespoons olive oil; 2 cloves garlic (minced); 1/2 tsp red pepper flakes; 1/2 cup fresh basil (cut into ribbons); 2 Tablespoons fresh thyme leaves; 1 container L&B Zucchini Noodles; 10 oz. cherry tomatoes (halved); juice of 1/2 lemon; 1/4 cup mozzarella pearls; salt (to taste); pepper (to taste)

Ingredients

2 tablespoons olive oil
2 cloves garlic, minced
1/2 teaspoon red pepper flakes
1/2 cup fresh basil, cut into ribbons
2 tablespoons fresh thyme leaves
1 container L&B Zucchini Noodles
10 ounces cherry tomatoes, halved
juice of 1/2 lemon
1/4 cup mozzarella pearls
salt, to taste
pepper, to taste

This fresh, light zucchini noodle dish is made with just a few vibrant ingredients!

Recipe by Ariana Feygin

Directions

Heat oil in a large skillet and gently sauté garlic, red pepper flakes and thyme leaves. Add the zoodles and cook 3-5 minutes over medium-high heat until they are softened, but not mushy.
Remove the skillet from the heat and season with salt and pepper. Stir in the fresh basil, tomatoes and mozzarella pearls.

^* Recipes created for given quantity. Changes to quantities are for planning purposes only and have not been tested.