Happy Saturday! Weekend plans include big bowls of GREEK-STYLE ROTINI ZOODLES! best way to use up all the leftover zucchini before the first frost hits and Fall “officially” kicks off next week!! 🥒🥗🍅🍝 grab the delicious deets below 👇🏻👇🏻 #vegetarianfood #pastalove .
1 cup of cooked, gluten-free rotini (I recommend lentil, quinoa or chickpea pasta for a little protein) 💥👊🏻
1 cup of zucchini, butternut or beet noodles(you can buy the pre-made ones if you don’t have a spiralizer)
a handful each of chopped tomatoes, red peppers, black kalamata olives, cucumber, and goat’s milk feta!
Instructions 👉🏻sauté the zucchini noodles in garlic ghee or olive oil and a pinch of pink sea salt for about 3 mins (until softened slightly- easier to digest!😅) Mix with the cooked, but cooled down pasta, toss in the rest of the ingredients, & add my go-to 🍋🍋 Vinaigrette
3-4 tbsp of extra virgin olive oil
2 tbsp of fresh lemon juice
2 tbsp red wine vinegar
1-2 crushed garlic cloves
1/2 tsp dijon mustard
sea salt, oregano, fresh black pepper &
sumac to taste. 👌🏻about 1 tsp each of sumac and oregano. Whisk everything together, pour right before serving.
My parents flew in last night & we’ll be eating ALL the good things together over the next few weeks! Tune in to stories to see what we make! 🍰🍲🥗🥙🍕Hope you're having a great evening, friends!👋🏻✨xx