If a plate of food could talk this one would probably shout SUMMER! It is the perfect meal if you want to go low on the carbs this year, and it can be a pretty nice side dish to serve with braais or roasts.
Guys, we are almost done with January and I am getting more more anxious when I see how fast time flies, my kid just turned five! It still feels like yesterday when he was just a babe.
But don’t let time rule your life, take a breather every now and then. Dinnertime also needs to be effortless, and this recipe of Zucchini Noodles with Sugar Snap Peas and Bocconcini is exactly that – totally effortless.
Simply saute the zucchini noodles in some butter, add the peas and season. Top the plate with shredded bocconcini cheese and drizzle with fresh lemon juice… As simple as that!
It doesn’t get any easier than that, right? Zucchini noodles is so versatile, and as you know, makes an excellent pasta replacement. Any pasta sauce goes well with this vegetable. Make this dish your own by adding mushrooms, julienne carrots or grilled chicken. Have a good one!
| Prep Time | 10 min |
| Cook Time | 5 min |
| Servings | servings |
- 4 tablespoons butter
- 350 gr zucchini spiralized
- 80 gr sugar snap peas
- salt and black pepper
- 250 gr fresh bocconcini
- juice from one lemon
- fresh parsley to serve
Ingredients
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- First off, heat the butter in a wok or saucepan, saute the zucchini noodles for a few minutes.
- Add the peas and heat through. Season with salt and black pepper.
- Remove from heat, plate the noodles and top with shredded bocconcini cheese.
- Drizzle with lemon juice, fresh parsley and serve.
