Heeeeeeeeeeeeey! I guess you could call this more of a “spontaneous” post, being on a Tuesday and all. But sometimes it’s good to just mix things up, right? Especially if you feel like you’ve been settling into a rut.
… Kidding 😉
But, I mean… sun-dried tomatoes. They are seriously like little packages of flavor, especially if you get the ones infused with Italian herbs. I’m actually a little obsessed with them now. It’s like, “I should try to find as many recipes with those as I can get my paws on and live in the kitchen for a while.”
I hope you enjoy this as much as I do! Cause I really do 🙂
Note: This recipes uses a spiralizer. I’m sure I’ve mentioned this before, but you can also use a vegetable peeler if you don’t own a spiralizer. Just use the peeler to peel the zucchini into ribbons.
Zoodles with Spinach and Sun-Dried Tomatoes
- 2 small zucchini
- 6 cups fresh spinach
- 7 cloves garlic, minced
- 2 tbsp olive oil
- 6 halves (or 3 whole) sun-dried tomatoes, finely chopped (you want the ones that come in a jar with olive oil, preferably with Italian herbs because it really makes it pop)
- salt and pepper, to taste
- First things first, spiralize (using desired blade) or peel your zucchini into zoodles and set aside. I usually leave the skin on because it has more nutrients, but do whatever you like. If using a spiralizer, don’t forget to snip your zoodles a little so you don’t end up with really long ones.
- Next, cook your oil, garlic and sun-dried tomatoes in a large pan on medium-low for a minute or two, until fragrant and garlic is golden. Add your spinach and stir. Cover to steam for about 5 minutes, until spinach cooks down.
- Add your zoodles to the pan and toss to coat. Heat for 2-3 minutes or to desired serving temperature. Taste for salt and pepper, and serve!
So, what’s your fave thing to do with sun-dried tomatoes? Recipe comments and links are welcome!