Sunday Night Zoodles For the Win
Zucchini noodles, or "zoodles," offer a nutrient-rich alternative to pasta night. They're also incredibly versatile, so feel free to whip up zucchini fettuccine with rosemary butternut creme sauce, cajun zoodle pasta, zoodles marinara, or in my case, nutty rosemary zoodles with roasted sweet potatoes and chickpeas. Please note that for these recipes, a spiralizer is preferred, but a cheap alternative is using your peeler! Enjoy your own zoodles in ten minutes or less!
Nutty Rosemary Zoodles with Roasted Sweet Potatoes and Chickpeas, Serves 2
2 medium zucchinis, spiralized
1 medium clove onion, chopped
1/2 medium sweet potato, cooked and chopped (this can be done either in the microwave or the oven)
1 cup chickpeas
1 tablespoon organic olive oil
1 teaspoon dried rosemary
1/2 teaspoon salt (optional)
1/4 cup almonds for decoration, chopped or whole
Add olive oil to a medium skillet over medium heat. Add the onions, sweet potatoes and chickpeas, rosemary, and pinch of salt, and cook for 2 - 3 minutes.
Then add the zucchini and cook, stirring frequently, for an additional 3 - 5 minutes, or until zucchini is tender.
Divide amongst two plates. Garnish with almonds and rosemary flakes.