ONE PAN GARLIC & BUTTER ZUCCHINI NOODLES

Cut off the ends off each zucchini and place on your spiralizer (do not peel the zucchini). Turn the spiralizer and create zucchini noodles. Repeat for each zucchini. Place in a large bowl and set aside.

Heat 2 tbsp of oil in a cast iron skillet or a large pan over medium heat. Add cherry tomatoes, shallot, and chickpeas. Sauté for about 10 minutes, or until the tomatoes begin to release their juices and blister a bit.

Add the remaining 2 tbsp of butter, garlic, and spinach. Sauté until the spinach starts to wilt. Add the zucchini noodles, toss to combine and cook for only 1-2 minutes to warm the noodles through.

Remove from heat and sprinkle on parmesan, salt, and pepper. Toss to combine, serve, and ENJOY 🤤