Sautéed Vegetable Noodles

PILES OF VEGGIES, WHICH HAVE BEEN CUT BY A SPIRALIZER, LAY WAITING FOR THE SOUP POT OR SALAD BOWL

From the Vitality Food Feature ‘Turning Vegetables and Fruits Into Oodles of Noodles‘.

Ingredients

  • Vegetable noodles of your choosing
  • 2 Tbsp olive oil
  • Squeeze of fresh lemon juice
  • Sprinkle sea salt
  • Freshly grated black pepper
  • A few shaves of Parmesan cheese (or non-dairy alt such as almonds or cashews)

1) The easiest way to cook these for serving on a plate:

2) Heat olive oil in a skillet and sauté the noodles until cooked to desired tenderness (time will vary depending on the type of vegetable and thickness of cut). I prefer my noodles on the firm al dente side.

3) Once the noodles are cooked, *dress them with lemon juice, sea salt, grated black pepper, and Parmesan cheese (or non-dairy alternative).

4) *Alternately, dress noodles with your favourite tomato-based pasta sauce, pesto, balsamic and garlic drizzle, Alfredo, or other cream or cheese sauce.

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