This is a fantastic low fat, low carb, fresh and delicious dish. It resembles noodles without the extra high glycemic noodles. This is gluten free and a beautiful dish with lots of color and flavor.
Number of servings: Serves 4 people
Ingredients:
Oil – Olive, 1 tablespoon
Onions – Raw, 0.5 large
Squash – Zucchini, includes skin, raw, 2 small
Yellow Summer Squash, 1/2 Cup
Shredded – Carrots, 1 cup raw
Ginger root – Raw, 2 tsp
Sunset Gourmet – Tomatoes, 1 container (3 cups ea.)
Parsley – Raw, 0.5 cup
Garlic – Raw, 3 clove
Buitoni – Pesto With Basil All Natural, 3 TBS (62g)
Meijer – Cocktail Shrimp 31-40 Tail-on, 0.5 container (15 oz.s ea.)
Instructions:
Place olive oil in a pan heated at medium heat
Cut Onions into thin slices
Spiral cut Zucchini, Squash, and Carrot using the GEFU spiral cutter. This will create the “noodles” of the dish
Place “noodle” mixture in pan and toss to coat with oil in pan
Peel and dice ginger into small pieces add to mixture
Add 1/8 cup water to pan and cover with lid for 5-8 minutes
Meanwhile, chop parsley, garlic, and cut tomatoes in half
Add parsley and garlic to the mixture toss and recover mixture (2 minutes)
Add shrimp and pesto to mixture and toss to coat with pesto sauce
Cover and heat to desired tenderness of vegetable noodles. I like mine al dente with a slight crunch. Spoon out into bowls and enjoy.
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