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.

Linda Gabris is an avid cook who enjoys sharing her grandmother’s old recipes and medicinal preparations as they were recorded in the handwritten journals passed down to her. Linda also enjoys gardening and foraging for edible wild foods. Over the years, she has taught cooking courses in Prince George, B.C., with a focus on healthy eating, food preparation, and International cuisine.

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