Name: Lemon Garlic “Noodles” with Roasted Tomatoes
Ingredients: 2 pints cherry tomatoes, washed and drained; 2 teaspoons olive oil; ¼ teaspoon salt; 1 teaspoon dried oregano; 3 lbs. zucchini, spiralized; 1 teaspoon lemon zest; 2 ½ tablespoons fresh lemon juice; 3 tablespoons olive oil; 4 cloves garlic, pressed or minced; 3 tablespoons raw pine nuts, lightly toasted; Salt and pepper to taste

AuthorLiving PlateCategoryMain Entrees

Yields1 Serving

2 pints cherry tomatoes, washed and drained

2 teaspoons olive oil

¼ teaspoon salt

1 teaspoon dried oregano

3 lbs. zucchini, spiralized

1 teaspoon lemon zest

2 ½ tablespoons fresh lemon juice

3 tablespoons olive oil

4 cloves garlic, pressed or minced

3 tablespoons raw pine nuts, lightly toasted

Salt and pepper to taste

Preheat oven to 375 degrees F.

Toss tomatoes with oil, salt, and oregano. Roast for about 15-20 minutes until browned and soft. Remove from oven and set aside.

Meanwhile place zucchini in a large bowl with a few pinches of salt. Toss well and set aside to sweat while you prepare lemon-garlic sauce.

Place olive oil, lemon zest, lemon juice, and garlic in a small sauté pan. Gently warm until fragrant.

Add zucchini noodles to pan and stir to coat. Remove from heat.

Toss in tomatoes, season with salt and fresh pepper and serve immediately topped with pine nuts.

Ingredients