- 2 tablespoons pine nuts
- 2 tablespoons LAND O LAKES® Salted Butter
- 1 teaspoon crushed red pepper flakes, or to taste
- 1 large zucchini, cut with a spiralizer
- 2 tablespoons shaved Parmigiano-Reggiano cheese
- Heat a non-stick skillet or wok over medium. Toast the pine nuts stirring constantly to keep from burning, about 3 minutes. Transfer to a bowl.
- Return the skillet to medium heat; add butter and crushed red pepper; stir until butter melts. Stir in spiralized zucchini. Saute, flipping lightly throughout the cooking process. When the zoodles are al dente (about 5 minutes), transfer them to a serving dish or plate. Top with shaved cheese and reserved pine nuts.
05/05/2018
recipepes.com
Spicy Butter Zoodles, recipe
PT15M
PT1H
5
455 calories
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