|Look Ma no pasta!|
Alongside piping hot sauteed zoodles, I threw in "sauce" ingredients instead of simmering it in a separate saucepan. Black beans, diced tomatoes, soy ground, and corn are the components of making a zesty accompaniment with a little lime juice squeezed action going right in. This makes dinner time quick and easy. Nothing like the pleasant sound of crackling sizzle and the beautiful eye palette of magical enticement greeting me. Bright vivid red, green, yellow, and black make for a presentable dish packed with so much flavor that one doesn't even miss the actual pasta. Zucchini has the texture perfect and laps up savory ingredients like a beneficiary soulmate! What's not to adore?
I am eager to start up some raw recipes! Imagine how walnut cream and walnut meatballs will taste on irresistible zoodles or a rich, tangy sweet peanut sauce! My guess? Raw noodles will be superb!
Sauteed Zoodles With Black Bean & Corn Sauce For One Ingredients and Preparation
1 tablespoon olive oil
2 cup zoodles
1 cup diced tomatoes
1 cup black beans, rinsed
1 cup corn (used steamed frozen corn)
1/4 cup Yves Soy Ground
1 teaspoon salt
1/2 teaspoon lemon juice
1/2 teaspoon black pepper
1 teaspoon Italian Seasonings
In a medium heated skillet, toss in olive oil and zoodles. Stir for 3-5 minutes.
Add tomatoes, black beans, corn, and soy ground, and salt. Stir for an additional 2-3 minutes.
Turn off heat. Mix in lemon juice and black pepper, and Italian seasonings.
|This would also be a unique taco or burrito filling.|
|So much delicious pretty.|
|Look at all that beautiful color!|