by Melissa Chichester
It’s time to enjoy easy-to-make zucchini noodles with three different sauces. There’s something for everyone using these fresh ingredients.
In a different take on pesto, this recipe uses peppery arugula instead of basil.
Add arugula, walnuts, garlic, lemon juice, and parmesan cheese to a food processor and pulse until chopped. Add the olive oil and pulse again until the desired consistency is reached. Serve over warm or cold zoodles with chopped cherry tomatoes and mozzarella cheese.
This zoodle sauce recipe is fast and easy to whip up!
In a small bowl, whisk oil, soy sauce, and peanut butter until blended. Add the rest of the ingredients and whisk again. Pour over cooked zoodles in a skillet about five minutes before serving.
These ingredients fresh and simple, but pack plenty of flavors.
In a skillet over medium heat, melt butter. Add the rest of the ingredients and mix. Add zoodles to the skillet and stir until combined. Cook zoodles to the desired consistency and serve.