Spiralized Zucchini Pasta with Garlic Peas and Polenta

I have been wanting to try spiralized vegetables for so long but never have because 1. I don’t have a spiralizer and 2. I haven’t been able to convince the husband that it’s a necessary purchase (weird, right?).

So, imagine my surprise when I was wandering through Whole Foods and found a container of pre-spiralized zucchini! Basically the perfect solution for any of you who want to try out the whole spiralizing trend without having to buy another kitchen gadget.

And because I like meals that really require the least amount of work (let’s be honest, cooking a gourmet meal while working a full time job is not always possible/realistic) I love that this meal is both simple and healthy (and is not a salad).

It has pan roasted red potatoes, freshly grilled corn, sundried tomatoes, green peas and polenta.

Basically, it’s a powerhouse of nutrition and the perfect meal to up your veggie intake without breaking the bank (or your back).

No go and have an awesome/relaxing Memorial Day weekend!  You guys deserve it!

Spiralized Zucchini Pasta with Garlic Peas and Polenta

Yield: 4

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

This easy recipes features pre-made spiralized zucchini pasta tossed with garlic-infused peas, succulent tomatoes, and perfectly roasted red potatoes.

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Ingredients

• 2 ears of corn
• 2 tbs olive oil, divided
• 1 tsp salt, divided
• 18 oz polenta (1 tube), sliced
• 1/4 tsp pepper
• 4-6 small red potatoes, sliced
• 1 cup green peas
• 1 garlic clove, minced
• 3 cups spiralized zucchini (I bought mine pre-spiralized from Whole Foods)
• 1 tomato, sliced into bite-sized pieces.
• 2 tbs sundried tomatoes (packed in olive oil)

Instructions

1. In a large grill pan, add the corn and drizzle with olive oil and a pinch of salt.
2. Cook for about 15 minutes, turning every so often, once finished, remove the kernels and set aside.
3. Meanwhile, in another pan add the sliced polenta and sprinkle with salt and pepper.
4. Cook for about 5 minutes on each side over a medium-high heat. Once cooked, transfer to a plate and set aside.
5. Add the sliced potatoes to the same pan along with salt and olive oil and cook for about 10 minutes or until they are tender.
6. Once the corn is finished, add the peas and the minced garlic, along with a drizzle of oil, and cook for about 3-4 minutes or until tender.
7. Add in the spiralized zucchini for about 2-3 minutes, or until warm, and then remove from heat.
8. Add all of the ingredients including the tomatoes and sundried tomatoes to a large bowl and toss together to combine.

Try these pasta dishes next:

• Spaghetti Carbonara
• Lemon Pesto Pasta
• Fettuccine with Marinara Sauce
• Leftover Fettuccine Grilled Cheese