Go Back
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

  1. Preheat oven to 425 degrees.
  2. Spread out the cherry tomatoes on a lined sheet pan and roast in the oven until the tomatoes burst (about 10-15 minutes)
  3. In a large sauté pan heat the coconut oil.
  4. Add the diced onion and cook until translucent, about 5 minutes.
  5. Add the garlic and cook for another 3-5 minutes.
  6. While the onion is cooking follow your spirilizer directions to make noodles out of the zucchini.
  7. Add the zucchini noodles to the onion and garlic mixture.
  8. Cook the noodles until slightly softened about 3-5 minutes.
  9. While the noodles are cooking add the peas to just warm through.
  10. Season with Mina Harissa or red pepper flakes and salt/pepper to taste.
  11. Serve with roasted tomatoes and goat cheese.

Recipe Notes

*choose organic ingredients when possible.