Servings: 2
Ingredients
- 2 large zucchini
- 1 tablespoon coconut oil or butter
- 1 red onion thinly sliced
- 1 carrot julienned
- 1 red bell pepper chopped
- 1 pound asparagus tough stems removed, chopped (see Note)
- 2 cloves garlic minced
- 1 pint cherry tomatoes sliced in half
- ½ teaspoon fine sea salt
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 6 tablespoons grated Pecorino Romano cheese
- Pinch of red pepper flakes optional
Instructions
- Using a spiralizer, turn the zucchini into spaghetti-like noodles or use a vegetable peeler to create long, thin zucchini ribbons, then set them aside.
- In a large pot, melt the coconut oil over medium heat and sauté the onion and carrot for 5 minutes. Add the bell pepper and asparagus and sauté until all the veggies are tender, about 8 minutes more. Add the garlic and sauté until fragrant, about 1 minute. Add the zucchini noodles, tomatoes, salt, basil, oregano, and red pepper flakes, and sauté until the zucchini is tender, 5 to 8 minutes.
- Remove the pot from the heat. Sprinkle the cheese over the top and adjust the seasoning, if needed. Serve warm. Store leftovers in an airtight container in the refrigerator for up to 3 days.
Notes
When asparagus isn’t in season, feel free to use chopped broccoli as a substitute.
Reprinted with permission from No Excuses Detox, copyright © 2017 by Megan Gilmore, published by Ten Speed Press, an imprint of Penguin Random House LLC.
Photography copyright © 2017 by Erin Scott
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