Vegan Zucchini Pasta with Lentils & Arugula

We were getting weird in the kitchen today!  

I kept hearing about this zucchini "noodle" craze and decided to give it a shot.  I must say, I'm quite impressed!  My "pasta" turned out to be a hit among three manly men who told me, "they would never eat anything without meat or carbs."  Hmm, okay... 

They loved it.

Vegan Zucchini Pasta with Lentils & Arugula
(serves 4)


6 Medium-large Zucchini
1/2 Package of Lentils (about 1 1/2 cups)
1 8oz Can of Green Olives (sliced)
4 Cups of Arugula (roughly)

For the sauce...

1 Avocado
1 Lemon, Squeezed
3 Medium Tomatoes, chopped
1/2 Yellow Onion
3 Tbs. Olive Oil
1/2 Tsp. Sea Salt
1/2-1 Tsp. Pepper
1/2 Tsp. Basil
1/2 Tsp. Red Pepper
3 Garlic Cloves


Wash all of the zucchini and peel to make "noodles" by using a veggie peeler.  
Set aside peeled zucchini.

Meanwhile, in a blender you will combine all sauce ingredients.  *If your blender has a "puree" button, that typically is best to use.  

Pour your sauce into a stove top pot and cook over low heat.

In a separate stove top pan you will want to warm up the lentils.  You can also use a microwave, but I prefer to skip using that!

Once everything is warm, you will want to toss together the sauce and the zucchini in a mixing bowl.  Use the sauce sparingly, as it is quite potent... you can save the rest to put on the side.  Just make sure the zucchini is lightly coated.  

Place a small serving on each plate.  

Top with lentils, fresh arugula, and some green olives, and ENJOY!

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