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.
