Zucchini noodles have become a staple in our house. I usually make one meal a week with it or some other type of vegetable noodle. Getting a spiralizer for Christmas will definitely go on the top of my favorite gifts ever list! Now that summer has hit I don’t really enjoy the heavy sauces so I have started making something a little bit more light and fresh. Lemon and basil are one of my favorite combinations and in summer time fresh herbs are in abundance. In the past I have grown my own herbs but our current house seems to have issues with an over abundance of ants. Luckily my sister passes on extra basil to me or I get it from the farmer’s market.
This morning I got a BEAUTIFUL and huge bunch of basil from a local farm at the market. They have become one of my favorite stops because they have some of the best tasting produce I have ever had. So if you live in the middle Tennessee area you should check out Bloomsbury Farms and get some herbs, greens/lettuces from them. You will be happy you did!
Anyway, back to the recipe. This is a really simple white wine lemon sauce that utilizes fresh basil and lots of garlic. It definitely has a very strong lemon flavor so if you are not a huge lemon fan you might want to cut back some. I have never been someone who buys super cheap wine to cook with. I know that technically you can but I don’t really see the purpose in it because I usually drink it as I cook. So I just get something I want instead of something that tastes like rubbing alcohol. I would definitely not get a super sweet white wine for this recipe though. You want to stick around the Sauvignon Blanc/Chardonnay range. A Riesling would yield a very sweet sauce which I don’t think will work.
Most of my weeks are very busy so I sometimes pick up a rotisserie chicken and add it to the pasta. You could easily do any type of meat. Sea worms……Oh, I meant shrimp…would be good on it if you are in to those rubbery things.
If you can’t or don’t like cooking with wine than you can use homemade bone broth. I would just put ¾ cup instead of 1 cup of wine. It will yield a different flavor but it is still very good and also very good for you.Print
- 4 Zucchini
- 1 cup diced onion, divided
- 3 garlic cloves, minced
- 2 lemons, zest and juice
- 1 cup dry white wine
- 1/8 tsp red pepper flakes
- ¼ tsp sea salt
- ½ tsp black pepper
- 1 tsp dried oregano, divided
- ¼ cup julienne fresh basil
- 1 cup thinly sliced red cabbage
- Shredded chicken
- Cherry tomatoes
- Preheat oven to 200 and line a baking sheet with paper towels.
- Peel the Zucchini and run through a spiralizer. Place noodles on the baking sheet and sprinkle with some salt. Place in the oven and let them sweat while you prepare next step.
- Heat a small sauce pan with one tablespoon of olive or coconut oil. Add ¼ cup diced onion and sauté until translucent.
- Add the garlic, lemon zest, juice, red pepper flakes, salt, pepper and oregano. Simmer for about two minutes and then add the white wine.
- Let it simmer on medium high heat until the mixture reduces by half. It will take about 10-15 minutes. Then add fresh basil.
- Remove the noodles from the oven and begin squeezing out the extra water with your hands.
- Heat a skillet with a tablespoon of olive or coconut oil and add the rest of the onion, cabbage, oregano and zucchini noodles. Sauté until noodles are al dente or soft depending on personal preference. About 5-8 minutes.
- Place noodles in a bowl and top with about ¼ cup sauce and desired toppings.
- If you don’t wish to use wine you can substitute for ¾ cup of bone broth.
- Serving Size: 2