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‘.
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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