Mediterranean Zucchini Noodles with Goat Cheese
These easy Mediterranean zucchini noodles with goat cheese, spinach, walnuts, and sun-dried tomatoes are so delicious! Enjoy them as a side dish or a light lunch.
- ¼ cup walnuts (chopped)
- 4 ounces sun-dried tomatoes in olive oil (thinly sliced)
- 3 tablespoons olive oil (from the jar of sun-dried tomatoes)
- 1 pound zucchini noodles
- ½ teaspoon Herbes de Provence
- 2 garlic cloves (chopped)
- kosher salt
- freshly ground black pepper
- ¼ 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 are slightly browned and fragrant. Remove from heat and let cool.
Heat 1½ 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 the remaining 1½ 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 and garnish with the walnuts and cheese.
This recipe is for 4 servings of Mediterranean zoodles.
To 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.
Leftovers can be stored covered in the refrigerator and should be eaten within 1-2 days.
Serving: 1cup | Calories: 252kcal | Carbohydrates: 9.3g | Protein: 7.1g | Fat: 21.1g | Saturated Fat: 5.4g | Polyunsaturated Fat: 4.6g | Monounsaturated Fat: 8.1g | Trans Fat: 0g | Cholesterol: 25mg | Sodium: 476.4mg | Potassium: 512mg | Fiber: 2.1g | Sugar: 3.9g | Vitamin A: 3450IU | Vitamin C: 65.2mg | Calcium: 110mg | Iron: 4.3mg | Net carbs: 7.2g