Zucchini noodles

Zucchini noodles, or "zoodles," are a light, veggie-packed swap for some or all of the pasta in a meal. I often suggest a half-and-half bowl, half pasta and half zoodles, so you keep the comfort and add a serving of vegetables.

Ingredients:

• 2 medium zucchini
• 1 tablespoon olive oil
• 2 garlic cloves, minced
• 1 cup cherry tomatoes, halved
• Pinch of red pepper flakes
• 1/4 cup pesto or a handful of fresh basil
• 2 tablespoons grated Parmesan (optional)
• Sea salt and pepper to taste

Preparation:

• Spiralize the zucchini, or use a vegetable peeler to make wide ribbons. Pat dry with a towel.
• Warm the oil in a large skillet over medium heat. Add the garlic, tomatoes and pepper flakes and cook about 3 minutes, until the tomatoes start to burst.
• Add the zucchini and toss for 1 to 2 minutes, just until warm. Overcooking makes them watery.
• Toss with the pesto or basil, season, and top with Parmesan.