Spinach and Tomato Zoodles Recipe
Category: Vegan and Vegetarian Recipes
Prep Time: 10 minutes
Cook Time: 10 minutes
Difficulty: Easy
Serving: 4 servings
This vibrant and nutritious dish features fresh zucchini spirals (zoodles) tossed with sautéed spinach, juicy cherry tomatoes, and tangy black olives, topped with the creamy richness of Asiago cheese. Perfect for a light, satisfying meal, it’s a quick and easy recipe that will delight your taste buds.
Ingredients:
| Ingredient | Quantity |
|---|---|
| Olive oil | 3 tablespoons |
| Butter | 1 tablespoon |
| Minced garlic | 1.5 tablespoons |
| Fresh spinach (packed) | 1 cup |
| Cherry tomatoes (halved) | 1 cup |
| Fresh basil (chopped) | 2 tablespoons |
| Black olives (sliced) | 1/2 cup |
| Zucchini (spiralized) | 3 medium |
| Asiago cheese (shredded) | 1/2 cup |
| Sea salt | To taste |
| Black pepper (freshly ground) | To taste |
Directions:
-
Sauté the Garlic: In a nonstick skillet, heat the olive oil and melt the butter over medium-high heat. Add the minced garlic and sauté for about 2 minutes, or until fragrant.
-
Add the Vegetables: Stir in the spinach, cherry tomatoes, chopped basil, and sliced black olives. Continue sautéing for 4 minutes, or until the spinach wilts and the tomatoes soften.
-
Cook the Zoodles: Add the spiralized zucchini to the skillet and toss everything together with a fork to coat the zoodles well. Cook for another 2 minutes, allowing the zucchini to soften slightly.
-
Finish and Serve: Sprinkle the dish with shredded Asiago cheese, and season with sea salt and freshly ground black pepper to taste. Once the cheese is slightly melted and the zucchini is tender, remove the skillet from heat and serve immediately.
Nutritional Information (per serving):
- Calories: 200 kcal
- Fat: 18g
- Carbohydrates: 4g
- Protein: 6g
Allergen Information:
This recipe contains dairy (butter and Asiago cheese) and is suitable for those who are not lactose intolerant. It is not suitable for individuals with dairy allergies unless a dairy-free alternative is used.
Dietary Preferences:
- Vegetarian: Yes
- Vegan: Can be adapted by using plant-based butter and cheese alternatives.
- Gluten-Free: Yes, as it uses zucchini noodles.
- Low-Carb: Yes, this dish is a great option for low-carb diets.
Cooking Tips:
- To make this recipe vegan, simply swap the butter for olive oil and replace the Asiago cheese with a vegan cheese alternative or nutritional yeast.
- Feel free to customize the dish by adding other vegetables like bell peppers or mushrooms for extra flavor and texture.
- If you prefer a creamier version, you can add a splash of plant-based cream or a dollop of vegan sour cream for richness.
Conclusion:
This Spinach and Tomato Zoodles recipe offers a fresh and flavorful alternative to traditional pasta dishes, perfect for anyone looking for a lighter meal that’s both satisfying and nutritious. With minimal ingredients and preparation time, it’s an easy weeknight dinner or a great option for meal prep. The combination of savory garlic, sweet tomatoes, and the richness of Asiago cheese creates a mouthwatering dish that will keep you coming back for more!
