Friday, September 5, 2014

Lemon Zucchini and Pepper Stir Fry

When I attended the Food BlogHer Conference in Miami, I had the opportunity to meet with many different brands and vendors.  There were lots of foodie booths and kitchen equipment booths.  About a month or so later, I learned that I won an Anolon Pan!  Talk about being excited!
You know how hubbys get when they purchase new electronics or new power tools?  Well, that's how I felt.  A new kitchen tool...AWESOMENESS!

So, I put it to work right away by making....


This stir fry is full of zucchini, peppers and pasta with a light lemon flavor.  It's a perfect summer meal. 
Yes, I know we have celebrated the official, unofficial end to summer but Fall doesn't really start until the end of September so let's keep summer ALIVE  by having this delicious stir fry.

Here's what you need:
1 zucchini quartered
2 green pepper, coarsely chopped
5-7 small yellow and/or orange peppers, coarsely chopped
1/2 red onion, sliced
1/4 cup olive oil
3-4 Tbsp lemon juice
2 Tbsp minced garlic
pinch of salt
1/8 tsp red pepper flakes
4 oz vermacelli noodles, cooked

In a large saucepan, put in olive oil and garlic.  Heat over high heat.
Add the zucchini, peppers and red onion to the heated oil.  Turn heat down to medium high.  Cook the veggies until slightly soft, about 8-10 minutes.  Add the lemon juice, salt and red pepper flakes.  Finally, toss in the cooked vermacelli noodles and serve immediately.

I love the combo of flavors with just a touch of lemon.  So light!  
Now I can have two cupcakes for dessert, right?

Celebrate the little things that make life sweet,
You may also like:
Lemon Arugula Flatbread

Lemon Balm and Cashew Pesto

No comments:

Post a Comment