Vegetable noodles with garlic and butter
Spiralized squash, carrots, and zucchini need only a hot pan to soften into a light dinner. This shelf product cooks in minutes, so have your garnish ready and eat while it is still bright and tender.
About 120 calories a serving, 1 g protein, 4 g carbohydrate, 12 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.
From your shelf
- 1 package yellow squash, carrots and zucchini vegetable noodles
Staples
- 2 tablespoons butter
- 2 cloves garlic
- to taste salt
- to taste pepper
- Mince 2 cloves of garlic. Heat 2 tablespoons of butter in a large skillet over medium-high heat until it foams, about one minute, then add the garlic and cook until fragrant, about thirty seconds.
- Add the entire package of vegetable noodles to the pan and toss with two wooden spoons until the strands are coated and softened, about four to five minutes; taste and season with salt and pepper.
- Divide between two bowls and serve at once.
Note Toss the noodles with a squeeze of lemon juice, grated cheese, or a splash of soy sauce if you have it. Leftovers keep one day in the fridge but are best eaten fresh. Serve with grilled chicken, fish, or a fried egg on top to make it a full meal.
On the label
YELLOW SQUASH, CARROTS AND ZUCCHINI
Del Monte, pre-packaged fruit & vegetables, serving 85 g, package 12 oz/340 g. Ingredients as printed on the label.
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Cooks as carrots, zucchini, squash. Half of it left? Use up the carrots.