Spiralized noodles are so fun to make! It’s a great way to get more veggies into your diet and so delicious and ready in minutes! This dish is whipped up with sun-dried tomatoes and fresh basil in a simple sauce of olive oil and a little butter.
Vegan Note: Non-dairy butters can be found in most supermarkets.
Yield: 2 servings
6 sun-dried tomatoes
1 tbsp. butter
3 tbsp. olive oil
fresh basil leaves 6-10
salt and pepper, to taste
Wash and pat dry all produce. Remove the ends of the zucchini and squash and spiralize into noodles.
Hydrate the sun-dried tomatoes in just enough hot water to cover and let sit 5-10 minutes. Reserve the liquid.
In a medium skillet, heat the olive oil and butter.
Add the zucchini and squash noodles, the sun-dried tomatoes with the reserved liquid and saute for 5-7 minutes until noodles are cooked through and some of the liquid has reduced. Serve with fresh basil and enjoy!