- Total time 25 minutes
- Portion size 4 servings
Ingredients
Goat Cheese Sauce (recipe, see right):
Method
In large skillet, heat oil over medium-high heat. Add garlic and cook, stirring, about 1 minute. Add zucchini noodles; continue cooking, stirring occasionally, until hot and beginning to brown, about 3 minutes. Remove pan from heat. Add 1/2 cup of Goat Cheese Sauce and stir, gently turning to coat zucchini; season with salt and pepper. Divide zucchini among bowls and top with spinach, salmon, raspberries, pecans and basil. Serve with remaining sauce.
Goat Cheese Sauce
In food processor, purée 115 g soft herbed goat cheese, 1/2 cup each 2% milk and 10% half-and-half cream, and 1 tbsp lemon juice. Stir in 1 tbsp chopped fresh basil. Season with pepper. (Make-ahead: Can be stored in airtight container and refrigerated for up to 3 days. Add an additional 1 to 2 tbsp cream if sauce has thickened too much, before continuing with recipe.) Makes about 1 cup.
Nutritional facts PER SERVING WITH 1/4 CUP SAUCE:
- Iron 2.8 mg
- Fibre 5 g
- Sodium 500 mg
- Sugars 12 g
- Protein 18 g
- Calories 315
- Total fat 20 g
- Cholesterol 35 mg
- Saturated fat 8 g
- Total carbohydrate 16 g
