Half-Veg Dinner

Most days, I try really hard to make at least 50% of my dinner vegetables. I’ll have a serving of a starchy veg, such as peas, sweet potatoes, or squash, and have a serving or two of non-starchy vegetables. The recipe below, for zucchini noodles with avocado-arugula sauce is one of my go-to dishes. It’s filling, delicious, and provides good fat as well as veg. Sometimes, it’s the entirety of my meal. Try topping it with chopped pickled vegetables (seen here), feta, a good parm, or roasted nuts.

Arugula Avocado Sauce

For every two people, use:

1 T olive oil

3-4 small zucchini

Spiralize the zucchini using a spiralizer, or shave it with a potato peeler into long strips. Heat the olive oil gently in a medium skillet and add the noodles. Saute for a 2-3 minutes, and add about 1/2 teaspoon salt. This will cause the moisture to come out of the zucchini–don’t worry, the avocado-arugula sauce is thick and will soak up any leftover water. Let sit on the stove while you make the sauce.

In a blender, combine until smooth:

1/2 ripe avocado

2 cups fresh arugula (you can use spinach or chard, but I really like the peppery bite of arugula)

1 clove garlic

1/2 cup water

1 lemon, juiced

2 T olive oil

1/2 teaspoon salt

Pour the sauce over the noodles and warm for a minute on the stove. Enjoy!

 

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