Zucchini Pasta with Microgreens, Lemon & Garlic

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June 28, 2021 2 Comments

Recipe: Zucchini Pasta with Microgreens, Lemon & Garlic

Author: Maura Rooney, Hamama Marketing Coordinator

Prep Time: 10 Minutes

Cook Time: 5-10 Minutes

Makes: 2-4 Servings

Zucchini noodles are an easy, healthy, & gluten-free alternative to pasta that everyone can enjoy! Also called “Zoodles,” these zucchini noodles are super versatile and taste delicious mixed with just about any ingredient! This special recipe features these zoodles accented with fresh lemon and garlic. This meal is so simple and flavorful, you’ll want to make it every week!

Ingredients:

1 lb. of zucchini noodles (zoodles)
1/2 cup olive oil
2 T butter (eliminate for vegan and add a bit more olive oil)
1 T minced garlic
1 T grated lemon peel
1/4 cup fresh lemon juice
1-2 garlic cloves, chopped thin or minced
1/4 cup vegetable broth
salt and pepper to taste
1 cup fresh cut Hamama Kale Microgreens
1/2 cup of fresh Italian parsley
freshly grated Parmigiano cheese (optional - eliminate for vegan), sea salt, fresh ground pepper, squeeze of lemon juice for garnish

Instructions:

Purchase store bought or prepare zucchini noodles with a spiralizer.
In a small saucepan, heat oil and butter over medium low heat. Stir in garlic, lemon peel, lemon juice, vegetable broth, salt and pepper. Raise heat to just a simmer and then lower heat to keep simmer for 3 minutes.
Add zucchini noodles and continue to simmer for 2-3 minutes, tossing gently with tongs until noodles are warmed thoroughly. Do not overcook!
Remove from heat and immediately toss with micro greens and parsley.
Serve in warmed pasta bowls with garnishes of choice! :)

Make this recipe today!

GET GROWING NOW!

2 Responses

Brittany Hamama

June 30, 2021

Hello Tera!
Thanks so much for your kind feedback! We love that you made this recipe your own. It sounds really tasty! We hope you continue to enjoy your Hamama greens! Have a wonderful day!

Tera Sandon

June 30, 2021

Another great recipe for a hot summer day. This can be served cold as a salad as well. I added a variety of mixed green sprouts and mung beans. Then topped it off with some crumbled feta cheese. Another delightful addition is fresh young pea pods.

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