Zucchini Noodles with Tomatoes, Olives & Feta
Active Time: 20 minutes | Total Time: 20 minutes | Serves 4 | Gluten Free
- ¼ cup pine nuts
- ½ cup green olives, such as Castelvetrano
- 1 pint grape tomatoes, quartered
- 3 tablespoons extra virgin olive oil
- 1 tablespoon fresh lemon juice
- 3 tablespoons chopped flat-leaf parsley
- ½ teaspoon kosher salt
- ⅛ teaspoon freshly ground black pepper
- 2 pounds zucchini
- 2 cloves garlic, chopped
- ¼ teaspoon crushed red pepper flakes
- ½ cup crumbled feta cheese
In a small skillet, toast the pine nuts, tossing often, until golden brown, 3 to 5 minutes.
If using pitted olives, coarsely chop them. (If you have olives with pits, place the flat side of your chef’s knife on top of an olive. Place your open palm on top of the knife and carefully press down to release the pit, then chop.) Add the olives to a medium bowl. Add the tomatoes, 1 tablespoon of the oil, the lemon juice, parsley, ¼ teaspoon of the salt, and the black pepper. Stir together and set aside.
Use a spiralizer to make zucchini noodles. In a large skillet, heat the remaining 2 tablespoons oil over medium-high heat. Add the garlic and cook, stirring, until fragrant, about 30 seconds (you don’t want it to brown). Add the zucchini, the remaining ¼ teaspoon salt, and the red pepper flakes. Using tongs, toss while they cook until they are crisp-tender, 2 to 3 minutes.
Divide among bowls. Spoon the tomato salad over the noodles. Crumble the feta and scatter the pine nuts over the top.
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