Zucchini Noodles With Tomato and Kale
Fresh from the garden goodness. How to eat your summer veggies.
INGREDIENTS
- 1 teaspoon olive oil
- 1 shallot or 1/2 onion, minced
- 1 clove garlic, minced
- 1 large tomato, seeded and roughly chopped
- 1 small bunch kale, stems removed and roughly chopped (about 2 ounces)
- small handful fresh basil, chopped
- 2 sprigs fresh oregano, stems removed and leaves chopped
- 1 zucchini, peeled and spiralized
- salt and freshly ground pepper to taste
- 1 teaspoon pecorino romano cheese, divided
DIRECTIONS
Heat olive oil in a frying pan over medium high heat. Add shallot to pan and cook 2-3 minutes. Add garlic and cook one minute more.
Add tomato to pan and stir, cooking 3 minutes. Place kale and herbs over tomato mixture and allow it to wilt several minutes before stiring to combine. Continue to cook 3 more minutes. Season with salt snd pepper to taste.
Add zucchini, stir, and cook 2-5 minutes or until desired level of tenderness is achieved. Season with additional salt and pepper to taste.
Remove from heat and stir in 1/2 teaspoon of cheese. Serve, and sprinkle with remaining cheese.
1SP
serves 1 as a main dish or 2 as a side dish.
