After traveling, I look forward to nights where I am able to prepare my own dinner. I especially love to be able to try new recipes based on what I had tasted while on the road.
Rather than mimicking a restaurant worthy meal last night, I opted for a more simple supper. My decision to make zucchini noodles with marinara sauce stemmed from the seasonality of the vegetable, as well as the fact that my meat loving husband was not home to dine with me!
Unlike a heavy Spaghetti side, the zucchini noodles were perfect for a warm Spring supper, and took less time to prepare than the traditional italian "il primo." It was also a nice bonus to know that while noshing on these noodles, I was adding molybdenum to my diet, which is a trace mineral necessary for the metabolism of carbohydrates!
**I made my own Marinara Sauce before putting this meal together based on this recipe from Skinny Taste.**
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