Zucchini Noodles With Toasted Almonds

Have you jumped on the zucchini pasta bandwagon yet? The veggie-pasta trend has been around for a couple years, and we’re loving it more than ever in 2015. This recipe is simple, yet loaded with flavor. I love taking these leftovers to work the next day for a hearty and nutritious lunch. Try it out for yourself!

Ingredients:  

• 6 zucchini, roughly 1.5 lbs.
• 2 tbsp. fresh lemon juice
• 3 tbsp. sliced almonds, toasted
• 3 tbsp. olive oil
• 2 tsp. garlic powder
• 1 tsp. salt
• 1 tsp. black pepper 

Directions:

1. Julienne the zucchini, place in a colander, sprinkle with the salt and drain. Then use paper towels to squeeze out the excess moisture.
2. Heat oil in a large skillet over medium-high heat.
3. Add zucchini noodles, lemon juice, garlic powder, salt, and pepper to the skillet.
4. Stir well while cooking for 4-5 minutes, or until the noodles become tender.
5. Before removing from heat, add the almonds and stir.
6. Remove from heat and serve.