It's no secret that refined carbohydrates such as pastas aren't healthy living’s best friend - but so many amazing dishes are built around them. When you think of comfort food, I am going to take a guess that you don’t start dreaming about a bowl of vegetables.  For me, comfort foods are full of bold flavors and savory goodness. They also tend to be full of calories and fat. Lucky for us, products like the Vegetti and Spiralizer are giving us more options when it comes to making delicious pasta dishes (or you can also use a julienne peeler which is very inexpensive and easy to use). A quick googling will show you how popular the vegetable noodle trend is and provide countless recipes to try. Today, I’d like to share with you my personal recipe that is extremely simple, has minimal ingredients, and truly delivers on flavor:

Sautéed Zucchini Noodles with Garlic Roasted Cherry Tomatoes

Serves 2

Ingredients:

  • 2-4 Zucchini depending on size (two large, or 4 small)
  • 1 pint cherry or grape tomatoes
  • 3 Garlic Cloves chopped
  • 1 tablespoon olive oil
  • Salt and Pepper to taste

Instructions:

  1. Preheat the oven to 400 Degrees
  2. Halve the tomatoes and slice the garlic
  3. In a large oven safe sauté pan, heat up the olive oil over medium low and add the garlic, season with salt and begin stirring for one minute, allowing the garlic to soften but not brown
  4. Add the tomatoes and sauté over medium heat for 5 minutes until the tomatoes are vibrant and soft
  5. Season with salt and pepper
  6. Place the pan in the oven and roast the garlic and tomatoes for approximately 15 minutes
  7. While the tomatoes are roasting, prepare the zucchini noodles: after washing the zucchini, use a spiralizer or julienne peeler and place the noodles in a bowl
  8. Take the pan out of the oven (be sure to use an oven mitt!) and place back on the stove top
  9. Stir the tomatoes and over low heat, add the zucchini noodles to the pan, stirring to incorporate the sauce
  10.  Allow the noodles to warm but not cook (approximately 3 minutes in the pan)
  11. Serve alongside a vegetable (or meat) of choice and top with fresh parmesan if desired.

In the photo this dish is paired with roasted broccolini – which I tossed with olive oil, salt and pepper and roasted alongside the tomatoes for approximately 15 minutes. This quick and easy dish is perfect for a week night dinner and is bound to please even the picky eaters!

¡Buen Provecho!