Lemony Garlic Zoodles with Arugula Microgreens

INGREDIENTS

• 2 large zucchini made into zoodles
• 1/2 cup olive oil extra virgin
• 2 tbsp butter
• 1 tbsp chopped garlic
• 1 tbsp grated lemon peel
• 1 fresh lemon – juiced
• 1/4 cup vegetable broth
• 1/4 C fresh basil or 2 tsp dried
• 1/4 tsp salt
• 1/8 tsp fresh ground black pepper
• 1 cup arugula microgreens
• 1/2 cup chopped fresh parsley

INSTRUCTIONS 

Prep your zucchini noodles. Here are the two methods I recommend using:

• Use a hand held spiralizer.
• Use a mandolin with the julienne blade.
• A veggie peeler or box grater make the noodles very thin and you’ll need to squeeze out the water first.

Heat oil and butter over medium-low heat.

• Stir in garlic, lemon peel, lemon juice, broth, basil, and raise heat to medium-high.
• Add zoodles and bring to a gentle simmer, reduce heat and simmer 3 minutes. Remove from heat.
• Add arugula and parsley. Gently toss to mix.
• Top with freshly grated Romano or Parmesan cheese, sea salt, freshly ground pepper, squeeze of lemon