Peppercorn Romano Zoodles
This quick and easy Peppercorn Romano Zoodles recipe is a delicious vegetable spin on the classic Spaghetti al Cacio e Pepe. Peppery, cheesy goodness make everyday zucchini a fun and interesting side dish. Plus, this is on the table in under 10 minutes. Adapted from The All-Natural Diabetes Cookbook by Jackie Newgent
Servings: 2 servings
- 2 medium zucchini
- 1 medium yellow squash
- 1 clove garlic minced
- 2 tsp olive oil
- 1 tsp fresh cracked black pepper coarse
- pinch salt
- 3 tbsp grated Pecorino-Romano cheese
Wash and trim end off vegetables. Slice zucchini and squash into long fettuccine-like strips with a mandolin/vegetable peeler, or use a spiralizer.
Heat oil in large skillet over medium high heat. Add the garlic, zucchini and squash, pepper and salt and cook. Gently toss to coat and cook for 3 minutes.
Serve with grated cheese on top.
Calories: 213kcal | Carbohydrates: 30.4g | Protein: 8.3g | Fat: 8.8g | Saturated Fat: 3g | Polyunsaturated Fat: 0.8g | Monounsaturated Fat: 4.3g | Cholesterol: 13.1mg | Sodium: 262.3mg | Fiber: 5.6g | Sugar: 5g