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Lemon Garlic “Noodles” with Roasted Tomatoes

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
1

Preheat oven to 375 degrees F.

2

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

3

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.

4

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

5

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

6

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

Nutrition Facts

Serving Size 6 Servings