Lemon Oregano Zoodle Pasta with Cauliflower
Can someone please explain to me why I LOVE pickles and capers, but literally can’t stand olives? It confounds me and doesn’t make any sense.
Anyway, this recipe comes from the best cookbook I’ve ever purchased: Eat Happy by Anna Vocino. Every recipe I’ve made from this cookbook (like these so easy and delicious turkey burgers that it doesn’t seem right?) has been incredibly tasty, and I highly, highly, highly recommend buying yourself a copy for keeps. This light and delicious zoodle dish can be eaten as an entrée or a side dish (I paired it with those t.burgers, and it was perfect).
Lemon Oregano Zoodle Pasta with Cauliflower by Anna Vocino
As entrée: Serves 1-2
As side dish: Serves 3-4
2 TBSP avocado oil
1 tsp lemon zest
2 TBSP fresh oregano leaves
3 TBSP capers
12-oz bag of cauliflower florets
2 TBSP pine nuts
Juice of 1/2 lemon
1 pound zucchini, spiralized
Salt and pepper for seasoning
Fresh parmesan for garnish (optional)
In a large pan on medium high heat, toss lemon zest, thyme, oregano, and capers for 3-4 min. Add cauli florets, pine nuts, and lemon juice, tossing so the cauli is coated. Season with salt and pepper, then let cook for 3-4 min, stirring cauli every once in a while.
Add in zucchini, toss to cat, and season with salt and pepper again. Cover, cook for 8-10 minutes until zucchini is tender. Toss contents of pan one more time then garnish with cheese.