Lemony Lingzini with Olives and Feta
4
20 minutes
5 minutes
Mediterranean
Side Dishes
Ok I did it. I made a new word (I think) "Lingzini"! and it's going to become your new Optavia, Lean and Green Recipe favorite. No doubt. What is it? Simply zucchini turned into larger ribbons using a vegetable peeler.
Zucchini linguini is one of my Summer favorites. An AWESOME replacement for almost any style noodle, lingzini holds up to heavy sauces with meat but is also tender and delicate enough for simple and flavorful preparations such as this.
Luscious lemon oil starts the dish off right and is used to gently sauté the zucchini for only a few minutes. The aromatic addition of the basil, marjoram and spices of our Mediterranean Seasoning give this dish a complex boost and the salty tang of the feta with the umami of the olives make for a WOW! dish.
Want to make it a complete Lean & Green meal? Add your favorite protein, like sauteed chicken or shrimp (check out our recipe for a shrimp version here) and you're done!
Happy Cooking
Ingredients
4 teaspoons Stacey Hawkins Luscious Lemon Oil
2 pounds large shrimp, shelled and deveined
2 teaspoons Stacey Hawkins Mediterranean Seasoning
6 cups zucchini noodles (14 ounces raw)
1 teaspoon Stacey Hawkins Cyprus Sea Salt (more or less to taste)
10 Kalamata olives, sliced into rings
4 T feta cheese
Directions
Prepare the zucchini noodles (or buy pre cut!) Slice the olives. Set both aside.
In a large frying pan, over medium high heat, add the Lemon Oil.
When shimmering, add the zucchini noodles and sauté for 3 minutes.
Sprinkle with Mediterranean Seasoning and salt. Using tongs, toss them gently. Cook an additional 2 minutes until bright green and crisp-tender.
Divide noodles up into 4 equal portions on plates.
Sprinkle with equal portions of olives and cheese. Serve hot.
