Zucchini Spinach
A light and healthy pasta alternative.
INGREDIENTS
2 C. Julienned strips of Zucchini
4 C. fresh spinach
15 Cherry Tomatoes halved
3-4 Cloves Garlic minced
1 Tsp finely chopped Basil
1 Yellow Onion diced
1 Tbsp Extra Virgin Olive Oil
Sea Salt & Pepper to taste
Saute the garlic and basil in olive oil. Add onion last so it heats and softens without caramelizing. Add the tomatoes and spinach.
Add ½ cup water to vegetable mixture. Add zucchini and toss into the mixture and heat through. Can be garnished with 2 Tbsp soy-nuts or crushed IP Crisps if desired.
When using a small amount of crisps or soy nuts, you do not need to count it. Store leftovers in Ziploc to keep fresh.
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