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ZUCCHINI PASTA PRIMAVERA WITH KALE LITTLES

Ingredients:

1 package Cece’s Veggie Co. Organic Noodled Zucchini
1 package Dr. Praeger’s Kale Littles
1 Tbsp olive oil
1/3 cup marinara sauce of choice
1/2 yellow squash, sliced into half moons
1/4 cup yellow onion, diced
salt & pepper to taste

How To:

  1. Preheat oven to 450 degrees. Place Kale Littles on an un-greased baking pan and bake approximately 6 minutes, until browned. Gently flip and bake an additional 4 minutes., until heated through and well browned. (Check package for other cooking method options)
  2. While Kale Littles are baking, heat olive oil over medium high heat in a large skillet. Add yellow squash and onion and sauté for 3-4 minutes, until starting to soften.
  3. Add Cece’s Veggie Co. Noodled Zucchini and continue to sauté until all veggies are almost cooked to desired tenderness, 3-4minutes.
  4. Add marinara sauce, stirring constantly, until heated through, 1-2 minutes. Remove from heat.
  5. Divide among bowls and top with baked Kale Littles. Enjoy!

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