This "pasta" stand in was both healthy and satisfying! Winter can leave us in a fresh veggie slump, but this zucchini noodle dish will leave your tummies happy and your body nourished. To create these "noodles" you will need a special tool, there are several options available at most kitchen gadget retailers including mandoline slicers, spiralizers, and hand held devices that can accomplish this. See below for linked tools.
4 zucchinis (small to medium) shaved into noodles using your tool of choice
1 medium fennel bulb cut in half then sliced as thinly as possible
1/2c fresh basil leaves rolled and cut into ribbons
1/4c fresh chopped parsley
1tbs fresh squeezed lemon juice
1/4c toasted pine nuts
1/4 pomegranate seeded
1-1 1/2 tsp Cyprus Flake Sea Salt
2tbs Meyer Lemon Olive Oil (or to taste)
1tbs Rosé Balsamic Vinegar (or to taste)
1-2 pinches of cayenne powder (optional or to taste)
1-2tsp Savory Pepper Blend (or to taste)
Combine all ingredients in a salad bowl except for pomegranate seeds, toss and garnish with pomegranate seeds
Recipe & Photos By: Amanda Ashley
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