Recipe courtesy of Juan Carlos Cruz from the Low Calorie Commando on the Cooking Network.
Posted for the Low Fat Holiday Challenge!
Ingredients: [‘zucchini’, ‘unsalted butter’, ‘fresh parsley leaves’, ‘fresh thyme leave’, ‘oregano leaves’, ‘lemon pepper’, ‘egg noodles’, ‘salt’, ‘pepper’, ‘parmesan cheese’]
Quantity of Ingredients: [“2 large zucchini”,”2 teaspoons unsalted butter”,”1 tablespoon fresh parsley leaves, chopped “,”1 tablespoon fresh thyme leave, chopped “,”1 tablespoon fresh oregano leaves, chopped “,”1 teaspoon lemon pepper”,”4 ounces egg noodles, cooked and drained “,”1 teaspoon salt”,”1 teaspoon pepper”,”1 tablespoon parmesan cheese, freshly grated “]
Number of Servings: 4
Steps: [‘Carefully drag a vegetable peeler the length of the zucchini to create’, ‘long strands. Discard centers with the seeds.’, ‘Heat a large nonstick saute pan over medium heat with the butter.’, ‘Add the zucchini and quickly toss to coat with the butter.’, ‘Add parsley, thyme, oregano, and lemon pepper. Toss again and warm through, about 1 minute.’, ‘Add the egg noodles. Toss once again until pasta is warmed through but zucchini’, ‘remains crisp tender.’, ‘Taste and adjust flavor with salt and pepper.’, ‘Sprinkle with Parmesan.’]