Mediterranean Zucchini Noodles with Goat Cheese
Zucchini noodles ("zoodles") lightly sautéed and topped with sun-dried tomatoes, walnuts, spinach, and goat cheese
- 1/4 cup walnuts chopped
- 4 ounces sun-dried tomatoes (packed in olive oil) thinly sliced
- 3 tablespoons olive oil from the jar of sun-dried tomatoes
- 1 pound zucchini noodles
- 1/2 teaspoon Herbes de Provence
- 2 garlic cloves chopped
- kosher salt
- freshly ground black pepper
- 1/4 cup white wine or water
- 3 ounces baby spinach
- 4 ounces goat cheese or feta cheese crumbled
Place the walnuts in a small nonstick skillet over medium heat. Cook, tossing constantly, until the walnuts have browned slightly and are fragrant. Remove from heat and let cool.
Heat 1-1/2 tablespoons of olive oil (from the jar of sun-dried tomatoes) in a large skillet over medium heat. Add the zucchini noodles, Herbes de Provence, garlic, salt, and pepper. Cook, stirring occasionally, until the noodles have begun to soften, about 5 minutes. Transfer the noodles to a serving bowl.
Add remaining 1-1/2 tablespoons of olive oil to the pan along with the wine, sun-dried tomatoes, and spinach. Cook, stirring occasionally, until the spinach has wilted. Top the zucchini noodles with the spinach mixture.
Garnish with walnuts and cheese.
If you can't find pre-cut zucchini noodles, use a spiralizer or vegetable peeler and make your own.
You can also use dry sun-dried tomatoes. Cut them into strips with scissors, then submerge them in boiling water to soften. Use regular olive oil to replace the oil that would have been in the jar.
Serving: 1cup | Calories: 252kcal | Carbohydrates: 22g | Protein: 13g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0g | Cholesterol: 13mg | Sodium: 225mg | Potassium: 547mg | Fiber: 6g | Sugar: 8g | Vitamin A: 3450IU | Vitamin C: 65.2mg | Calcium: 110mg | Iron: 4.3mg