Zucchini Noodles with Tomatoes and Mushrooms

By Market District Merchandising Planner, Brittany Busch & Chef Crystal Baldwin

Ingredients

¼ cup olive oil
1 ¾ tsp garlic, minced
8 oz. crimini mushrooms, sliced
¾ tsp. salt
¼ tsp. pepper
1 cup tomatoes, chopped
6 cups zucchini noodles
4 basil leaves, torn
⅓ cup Parmigiano-Reggiano cheese, grated

Serves: 4
Prep Time: 10 min.
Cook Time: 7-8 min.

Directions:

Heat a sauté pan over high. Add olive oil, garlic and mushrooms. Sauté until lightly browned; season with salt and pepper.
Add tomatoes and sauté for 1 minute.
Toss in the zucchini noodles and cook until tender and crisp.
Remove from heat; add the basil and sprinkle with cheese.

Nutritional Information (Per serving):

Calories 210, Fat 17g, Sat. Fat 3.5g, Trans Fat 0g, Cholesterol 5mg, Sodium 570mg, Total Carbohydrate 12g, Fiber 4g, Sugars 7g, Protein 6g, Vitamin A 70%, Vitamin C 70%, Calcium 10%, Iron 10%

Nutritional values are based on data from the USDA National Nutrient Database for Standard Reference. Actual nutritional values may vary due to preparation techniques, variations related to suppliers, regional and seasonal differences, or rounding.