Spinach and Sun-Dried Tomato Zoodles

I know I haven’t made zoodles in forever, but with the official beginning of summer (i.e., Memorial Day weekend) I thought that some fresh and light crunchy zoodles paired with sun-dried tomatoes, spinach, and lemon juice would be the the perfect dish to celebrate the start of the hot season.

Bursting with fresh veggies and zesty herbs this dish is like summer on a plate.
What I really love about it, is that it’s one of those recipes that work because of its simplicity.
The flavors all marry together so well and there are great textural contrasts.
The crunchiness of zoodles, the intense flavor of the sun-dried tomatoes, the freshness of spinach, the acidity of lemon juice. It literally has it all.
Not to mention it’s super healthy, naturally gluten-free, and paleo (also vegan if you omit the Parmesan cheese or use a plant-based cheese.)

The rustic feel of this dish makes it very easy to modify. In the past I added asparagus, broccoli, and olives. Once I added grilled chicken and made into a complete a meal.

Can I just state the obvious here and say that this recipe is just plain awesome?
Because that’s what it is: PLAIN AWESOME.

Spinach and Sun-Dried Tomato Zoodles                                                                                      Print this recipe!

Ingredients
Serves 4

6 zucchini
2 tablespoons olive oil, divided
½ cup sun-dried tomatoes in olive oil
1 tablespoon pine nuts
¼ teaspoon red pepper flakes
1 garlic clove, minced
2 cups baby spinach, roughly chopped
Juice of ½ lemon

Freshly grated Parmesan cheese (omit or use plant based cheese to keep it vegan)
Chopped fresh basil

Directions

Place sun-dried tomatoes in the bowl of a food processor (or blender), pulse until finely chopped. Transfer to a bowl and set aside.
Using a spiralizer create zucchini spaghetti (always read the directions as they vary by brand - I use this spiralizer.) If you don't have a spiralizer use a regular vegetable peeler to vertically peel long, thin strips of the zucchini. This will form more of a wider "noodle" from the zucchini, like fettuccini.
Heat one tablespoon of olive oil in a large skillet over medium-high heat. Once hot, add zucchini noodles and cook for about 2 to 3 minutes, until zucchini noodles are tender but still retain some crunch.
Let the noodles rest for about 3 minutes so that they can release all of the moisture. Transfer noodles to a colander and drain the excess water from the pan.
Wipe the skillet clean, heat over medium heat and add pine nuts. Cook and stir until lightly toasted, about 3 minutes. Transfer to a bowl and set aside.
Heat remaining tablespoon of olive oil and add red pepper flakes and garlic to the skillet. Sautè over medium-high heat for 1 minute, until fragrant.
Add spinach and cook for 1 minute, until almost wilted.
Add zoodles, chopped sun-dried tomatoes, and lemon juice. Stir until everything is combined and heated through.
Sprinkle with Parmesan cheese, pine nuts, and basil.
Serve!

Nutrition facts

One serving yields 250 calories, 21 grams of fat, 12 grams of carbs, and 8 grams of protein.