MEDITERRANEAN ZUCCHINI NOODLE PASTA
2 cups packed fresh spinach leaves
1 cup cherry tomatoes, halved
3-4 oz. Cubed SB garlic and basil cheese for serving
½ cup pitted Kalamata olives, halved
2 tablespoons olive oil
2 cloves garlic, minced
1 bunch fresh basil chopped
Salt and pepper to taste
If you don’t have a spiralizer or the julienne peeler to make zucchini noodles you can just Cut lengthwise slices from zucchini using a vegetable peeler. Turn zucchini over and continue ‘peeling’ until all the zucchini is in long strips; Slice the zucchini into thinner strips resembling spaghetti.
Heat fry pan over medium heat. Add the olive oil, when oil is shimmering, add garlic, fry until fragrant about 15 seconds add basil and spinach. Turn heat to high, Add zucchini strands, tomatoes stir fry for 1-2 minute, Add salt and pepper, olives and cheese cubes.
*Make sure you don’t cook the zucchini too long – or they will get mushy.