Ingredients:

  • 3 medium zucchini (approx. 1.5 lbs / 680g)
  • 1/2 tsp (3g) Kosher salt
  • 1 tbsp (15ml) Extra virgin olive oil
  • 1 cup (70g) Broccoli florets
  • 1 medium (120g) Carrot
  • 1 red bell pepper (150g)
  • 1/2 cup (50g) Snap peas
  • 2 cloves (6g) Garlic, minced
  • 2 tbsp (30ml) Unsalted butter
  • 1 tbsp (15ml) Fresh lemon juice
  • 1 tsp (2g) Lemon zest
  • 1/4 cup (25g) Grated Parmesan cheese
  • 1/4 tsp (1g) Red pepper flakes
  • Salt to taste
  • Black pepper to taste

Instructions:

  1. Spiralize the zucchini. Turn them into long strands. Place them in a colander, sprinkle with 1/2 tsp of salt, and let them sit for 10 minutes. Gently pat them dry with a paper towel. Note: This removes the water that ruins the sauce.
  2. Heat the oil. Put 1 tbsp olive oil in a skillet over medium high heat.
  3. Sauté base veggies. Add carrots and broccoli. Cook 3 mins until they begin to soften.
  4. Add crisp veggies. Toss in bell peppers and snap peas. Cook 2-3 mins until bright in color but still crisp.
  5. Sauté garlic. Stir in the minced garlic for the final 30 seconds until it smells fragrant.
  6. Make the sauce. Push the vegetables to the edges of the pan. Add the butter to the center. Once it's bubbling, stir in the lemon juice, zest, and red pepper flakes.
  7. Toss the noodles. Add the zucchini noodles to the pan. Toss everything together using tongs for 2-3 mins.
  8. Finish with cheese. Stir in the Parmesan cheese just before removing from heat until the sauce is glossy and.
  9. Season. Add salt and black pepper to taste.