Rosé Lemon Zoodles

by Christina West January 09, 2020

Rosé Lemon Zoodles

 

Rosé Lemon Zoodles

Featuring our January monthly pairing:

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.

Serves 4

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




Christina West
Christina West

Author


1 Response

CHERYL NEUMANN
CHERYL NEUMANN

January 24, 2020

so good cant wait to try

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