Go Back
Print
Notes
Smaller
Normal
Larger
Print
Zucchini Noodles with Roasted Tomatoes and Peas
www.theorganicdietitian.com
Cook Time
15
minutes
Servings
2
Ingredients
1
pint
cherry tomatoes
1
teaspoon
coconut oil
1
large yellow onion
skin removed and diced
2
large garlic cloves
skin removed and minced
3-4
zucchini
ends removed
1
cup
frozen peas
2
ounces
goat cheese
keep it vegan with cashew cream or soft almond cheese
2
tablespoons
mina harissa or 1 teaspoon red pepper flakes
salt and pepper to taste
Instructions
Preheat oven to 425 degrees.
Spread out the cherry tomatoes on a
lined
sheet pan and roast in the oven until the tomatoes burst (about 10-15 minutes)
In a large sauté pan heat the coconut oil.
Add the diced onion and cook until translucent, about 5 minutes.
Add the garlic and cook for another 3-5 minutes.
While the onion is cooking follow your
spirilizer
directions to make noodles out of the zucchini.
Add the zucchini noodles to the onion and garlic mixture.
Cook the noodles until slightly softened about 3-5 minutes.
While the noodles are cooking add the peas to just warm through.
Season with Mina Harissa or red pepper flakes and salt/pepper to taste.
Serve with roasted tomatoes and goat cheese.
Recipe Notes
*choose organic ingredients when possible.