Peppercorn Romano Zoodles

Diets

Vegetarian
Gluten free

Ingredients

Produce
- 1 Garlic clove
- 1 Yellow squash, medium
- 2 Zucchini, medium

Baking & Spices
- 1 tsp Black pepper, fresh cracked coarse
- 1 pinch Kosher salt

Oils & Vinegars
- 2 tsp Olive oil

Dairy
- 3 tbsp Pecorino romano cheese, grated

Time
Prepare: 5M
Cook: 3M
Total: 8M

Found on keviniscooking.com

Description

Life's Too Short To Be Bland!

This quick and easy Peppercorn Romano Zoodles recipe is a delicious vegetable spin on the classic Spaghetti al Cacio e Pepe. Peppery, cheesy goodness make everyday zucchini a fun and interesting side dish. Plus, this is on the table in under 10 minutes. Adapted from The All-Natural Diabetes Cookbook by Jackie Newgent

Directions

Wash and trim end off vegetables. Slice zucchini and squash into long fettuccine-like strips with a mandolin/vegetable peeler, or use a spiralizer.
Heat oil in large skillet over medium high heat. Add the garlic, zucchini and squash, pepper and salt and cook. Gently toss to coat and cook for 3 minutes.
Serve with grated cheese on top.

Nutrition

Calories: 213 kcal

Serves: 2
Prepare: PT5M
Cook Time: PT3M
TotalTime: PT8M

keviniscooking.com

387 0 2017-08-05 06:32:58

Title:	Peppercorn Romano Zoodles - keviniscooking.com
Descrition:	This quick and easy Peppercorn Romano Zoodles recipe is a delicious vegetable spin on the classic Spaghetti al Cacio e Pepe. Peppery, cheesy goodness make everyday zucchini a fun and interesting side dish. Plus, this is on the table in under 10 minutes.

Peppercorn Romano Zoodles