Are you a zucchini noodle fan or are you trying to cut down on carbs? I’ve been interested in trying zucchini noodles for along time, but just never did until last year. I got a Wegmans booklet/magazine in the mail and they had a recipe for Mediterranean Veggie Noodles. If you don’t have a Wegmans near you, it’s an awesome grocery store – my favorite. It was actually voted best supermarket in the US! Anyway, I don’t have a spiralizer, but Wegmans has pre-cut zucchini noodles so I picked up a pack of fresh zoodles.
I followed the recipe provided by Wegmans (linked above) and the only thing I changed was that I used feta instead of goat cheese.
For the recipe you’ll need:
- zucchini noodles
- sundried tomatoes
- white wine
- baby spinach
- salt & pepper
- crumbled goat cheese (I used feta)
- chopped walnuts
Cook the zucchini noodles in a sautée pan on medium-high heat for a few minutes. You don’t want the zucchini to be too soft. Transfer to platter. Then sautée the garlic, salt, and pepper in the same pan until the garlic is browned. Add the wine, sundried tomatoes, and baby spinach until the spinach is wilted, which happens pretty quickly.
Top the zucchini noodles with the spinach mixture and add the crumbled cheese and chopped nuts and voila!
The noodles are so good! After making it this first time (when I took the photos) I have cut down on the amount of spinach I put in because it’s a bit much. I do want to try some other zoodle recipes, because even though I like this one it’s still the only one I’ve tried!
If you have any recommendations, let me know!