Zucchini Cacio e Pepe

This gluten-free take on a classic Italian dish is delicious and nutritious.

Pair With: Upside Dawn

Serves: 2

Ingredients

• 2 tbsp butter
• 4 cups packed spiralized zucchini noodles (about 2 medium zucchini)
• 1/2 cup frozen shelled edamame
• 1/4 tsp salt
• 1/3 cup grated Parmesan cheese, divided
• 1/2 cup packed baby arugula
• 2 tsp freshly cracked pepper, divided

Directions

1. Melt butter in large skillet set over medium heat; cook zucchini noodles, edamame and salt for 2 to 3 minutes or until zucchini is slightly softened and edamame is heated through.
2. Add 1/4 cup Parmesan cheese, arugula and half of the pepper to skillet; cook for 30 to 60 seconds or until well coated. Top with remaining Parmesan and pepper.

Tip: Store-bought spiralized zucchini noodles cut down on prep time. Look for them in the produce section of the supermarket.