Item #1 on my ’18 for 28′ is already happening! That’s right, I made a meal with lots of flavor that didn’t follow any recipe or even require searching for some inspiration on Pinterest or other blogs. The most random ingredient in it is the dried oregano, which could be omitted if you don’t have it on hand or don’t want to buy any.
A big benefit to this meal: No Sauce! Which means it doesn’t have the high sodium content that’s hidden in some store bought sauces, plus you don’t end up with a half jar of sauce left over in the fridge that you may never use. I only made 2 servings of this to bring to work for a couple days, but for the recipe below I doubled all the ingredients I used so you can get 4 servings.
Prep time: 10-15 minutes; Cook Time: 7 minutes
Ingredients:
- 4-5 Zucchinis, cut in to noodles with a spiralizer or vegetable peeler
- 4 cups chopped kale
- 2 garlic cloves
- 1/3 cup shallots (or red onion), minced
- 1 1/2 cup cherry tomatoes, cut in to halves
- 1 1/2 tsp red pepper flakes
- 1 tsp dried oregano (encouraged but optional)
- salt and ground black pepper, to taste
- 3 Tbsp olive oil, separated
- 1/2 cup crumbled walnuts
- 1 Lemon
- crumbled feta cheese for topping (optional)
Directions:
**If you don’t have a big enough pan to cook the zoodles with the kale…remove the kale mixture and cover to keep warm; add another 1 Tbsp of olive oil to the pan and then cook the zoodles**
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