Summer Zucchini Noodles – a refreshing and healthy recipe that’s perfect as a side or meal!
Ok, so I totally know that it’s not summer. In fact, it’s not even close to summer yet, but the weather this weekend has had me feeling all sorts of giddy feelings for spring/summer/WARMTH. I couldn’t help but crave fresh, light, refreshing meals.
How was your weekend? We reached almost 60 here in the Twin Cities and of course, being the crazy Minnesotans that we are, spent every minute we could outside (people were even waterskiing – really!).
Speaking of summer feelings, last summer when my mom was doing the Whole 30, Summer Zucchini Noodles came to life.
Since I’m on this Whole 30 journey now, I wanted Summer Zucchini Noodles to be part of my weekly meal plan too, even if it isn’t technically summer. First, I had to invest in a spiralizer! I tested The Inspiralizer by Ali at Inspiralized and there was no question that it was the one for me! It has so many extra features that I love:
- Four noodle shapes
- Back stopper
- Counter clamps
- New blades in a turn of a knob!
BONUS: IT’S ON SALE NOW!
Back to Summer Zucchini Noodles. Not only is this recipe refreshing, it’s so flavorful! With my go-to pasta staples: garlic, red pepper flakes, and basil, Summer Zucchini Noodles are still comforting, yet light. Oh, and the snap peas add an extra crunch. While peas aren’t on the Whole 30 approved list, snap peas are, which makes me so happy!
Summer Zucchini Noodles are not only vegetarian, but vegan, too! If you want a little extra protein to fill you up, shrimp is my favorite add-in!
Summer Zucchini Noodles
- 2 zucchini
- 1 yellow squash
- 1 Tablespoon olive oil
- 1/4 cup yellow onion, thinly sliced
- 3 garlic cloves, finely chopped
- 1/2 teaspoon red pepper flakes
- 1 cup snap peas
- 1/2 lemon, juiced (approx. 2 teaspoons)
- 1/4 cup pine nuts, toasted
- 1/4 cup basil
- Spiralize the zucchini and yellow squash on the "spaghetti setting". Set aside.
- To toast pine nuts, add to a small skillet over low-medium heat and toasted for 2-3 minutes.
- In a large skillet, heat olive oil over medium heat. Add thinly sliced onion, garlic, and red pepper flakes. Cook down for 3-4 minutes until onions are translucent. Add snap peas and cook for 5 minutes. Add zucchini noodles to skillet and cook for 1-2 minutes until heated. Toss in lemon juice, basil, and toasted pine nuts. Serve immediately.
Disclaimer: The nutritional information provided for this recipe is only an estimate. The accuracy of the facts listed is not and cannot be guaranteed.
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