Zucchini Noodles with Garlic, Oil and Crushed Red Pepper Flakes
This spicy veggie dish is a healthy addition to your busy schedule – from prepped to cooked it takes less than 10 minutes! The summer squash is a low-carb, vitamin C-rich alternative to pasta and offers a lighter way to fill up with water and fiber. Serve as a side dish or include lean protein (chicken, shrimp, scallops, etc.) for a meal.
Ingredients (serves 2)
1 large zucchini
1 Tbsp olive oil
1 clove garlic
1 tsp crushed red pepper flakes (use more or less depending on your love for spice!)
1/4 tsp salt
1/2 tsp ground black pepper
- Slice zucchini into thin ribbons (I used my Vegetti tool for this – if you don’t have a tool similar to the Vegetti, you can get this effect by using a vegetable peeler to peel the entire zucchini). Pat dry with paper towel to remove excess moisture. Set aside.
- Mince garlic clove. Set aside.
- Warm olive oil in skillet over medium heat. Add zucchini noodles with minced garlic. Add spices (salt, pepper and crushed red pepper). Sauté until zucchini is heated through and slightly softened, but do not let the zucchini noodles become very limp. Stir occasionally. Divide amongst two plates and enjoy!
The Goods: What’s Inside?
Nutritional Analysis Per Serving:
Calories 90 calories, Total Fat 8 g, Saturated Fat 1 g, Cholesterol 0 mg, Carbohydrates 6 g, Fiber 2 g, Protein 2 g, Sodium 304 mg, Calcium 29 mg