Hearty vegetables paired with Miracle Noodle Angel Hair pasta, cheese and pepper make this dish filling and healthy with a kick! Recipe by Miracle Noodle Ambassador, Leisia Tang!
You can find Leisia on Instagram at @leisiamakesmiracles!
Serves 2
INGREDIENTS:
125g butternut squash, spiralized
1.25 cup, garden peas (I use frozen)
1 pack of Miracle Noodle Angel Hair or Organic Spaghetti
2 tsp salt, divided
1.5 Tbsp olive oil, divided
Zest of 1 lemon
1 tsp red pepper chili flakes
1 Tbsp parmesan cheese, grated
DIRECTIONS:
1. Preheat the oven to 170°C/375°F. Drizzle 1 Tbsp of olive oil over the spiralized squash on a baking tray and toss thoroughly. Season with 1 tsp salt and roast for 15-18 minutes, until tender.2. Next, place the kale in a large salad bowl, season with 1 tsp salt and massage kale until it starts to soften and wilt. When ready, add in 1/2 Tbsp olive oil and toss.
3. If your peas are frozen, place them in a strainer and run then under cool water until thawed.
4. Meanwhile, prepare Miracle Noodle as per cooking instructions.
Add the butternut squash, peas, lemon zest, chili flakes and Miracle Noodle into the salad bowl with the kale and toss thoroughly.
5. Serve on a plate and top with parmesan, salt, and pepper to taste!
1 comment
I love all of the recipes.
It would be wonderful if Miracle Noodle would post the nutrition facts of each recipe.
Thanks!