Looking for all that decadence without the heaviness of traditional pasta? Look no further! This recipe packs all the flavor and nutrients for a perfect late summer and early fall meal. Plus it's vegetarian and gluten free!

INGREDIENTS

1. 4 small zucchini
2. 1 jar of Creamy Tuscan Vegetable and Herb Sauce
3. 1 clove of garlic, minced
4. 3 tbsp extra virgin olive oil
5. ¼ cup of freshly grated parmesan cheese
6. Sea salt and pepper to taste

DIRECTIONS

1. Trim ends off of zucchini and use a julienne peeler to slice the zucchini into noodles, set aside on paper towels to allow for the moisture to drain
2. Next, add your olive oil to a large skillet, with garlic. Cook on low heat until garlic is lightly cooked and aromatic (do not burn the garlic!)
3. Next, add your sauce, and zoodles to skillet. Simmer on low heat until zoodles absorb the sauce for about 3-5 minutes.
4. Plate zoodles, and finish with grated parmesan cheese and basil garnish. Mangia!