Author Notes
This is a colorful, summery, trendy veggie dish that is just so easy, especially if you prep the zucchini and cabbage ahead of time. The lemon makes the yogurt tangy which is a nice compliment to the sweet tomatoes and pepper flakes give the dish a little kick. This recipe serves 4 as a side dish. I serve it alongside grilled pepper-rosemary pork chops. Double recipe for an entree portion and add garlic bread. Consider adding bits of pancetta. —Ashley B
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Ingredients
- Yogurt Pesto
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1/2 cup
Plain Greek Yogurt
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2 tablespoons
Pesto
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1 teaspoon
Pepper
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1 teaspoon
Salt
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1 tablespoon
Lemon Juice
- Veggies
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3 cups
Spiralized Zucchini
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2 cups
Shredded Red Cabbage
-
5
Cloves Garlic
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2 tablespoons
Olive Oil
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1 teaspoon
Red Pepper Flakes
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1 1/2 cups
Cherry Tomatoes
Directions
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Combine yogurt, pesto, lemon juice, salt and pepper in a bowl and set aside.
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Slice garlic. Halve the tomatoes.
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Heat oil in a cast iron pan over medium heat, then add garlic and red pepper flakes. Saute until fragrant.
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Add zucchini noodles and toss in the oil. Let cook for a few minutes, tossing regularly. Add the cabbage, toss and continue to cook until zucchini is just about done.
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Add tomatoes. Once tomatoes soften, add the yogurt-pesto and toss until noodles are coated.
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Serve warm immediately or cold the next day as lunch.
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