Cat Cora’s Dog-Friendly Zoodles Primavera - Global Chef Enterprises
Yield: about 4 Servings INGREDIENTS 4 medium zucchini (about 2 pounds) 3 tablespoons extra virgin olive oil 1/2 cup baby carrots, blanched and cut on biased 1/2
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Cooking tools:
- Spiralizer
- Pasta tongs
- Grater
- Chef's knife
- Cutting board
- Can opener
- Saucepan
- Skillet
- Stove
- Pot
- Colander
- Mixing bowl
- Prep bowl
- Measuring cup
- Wooden spoon
- Oven mitt
- Serving bowl
Ingredients
- 4 medium zucchini (about 2 pounds)
- 3 tablespoons extra virgin olive oil
- 1/2 cup baby carrots, blanched and cut on biased
- 1/2 cup asparagus, blanched and cut on biased
- 1/2 cauliflower, cut into florets (colored if possible)
- 1/2 fresh French green beans, blanched and cut into slices
- 1/2 cup cherry tomatoes, sliced in half
- 1/2 fresh peas, blanched
- Coarse salt to taste
- Parmigiano-Reggiano or pecorino Romano cheese, to taste
- Basil leaves, torn into pieces
- Edible flowers (optional)
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