Lemony Zucchini & Carrot Noodles with Pine Nuts & Raisins
Active Time: 15 minutes | Total Time: 15 minutes | Serves 4 | Vegan | Gluten Free
- 2 pounds zucchini
- 2 large carrots
- 2 cloves garlic, chopped
- 3 tablespoons chopped flat-leaf parsley
- 3 tablespoons extra virgin olive oil
- ¼ cup pine nuts
- ¼ cup raisins
- ¼ teaspoon ground cumin
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- ¼ teaspoon crushed red pepper flakes
- 1 lemon
Use a spiralizer to make zucchini and carrot noodles (it’s easier if you, first, cut the carrots in half crosswise). Chop the garlic and parsley.
In a large skillet, heat the oil over medium heat. Add the pine nuts and cook, stirring, until light golden brown, 1 to 2 minutes. Add the raisins, garlic, and cumin and cook, stirring, until fragrant, about 30 seconds.
Add the noodles, salt, black pepper, and red pepper flakes. Using tongs, toss while they cook until they are crisp-tender, 2 to 3 minutes. Add the parsley and grate the zest of the lemon into the noodles. Toss again. Divide among bowls and serve.
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