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
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 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!