The other day I made this recipe and posted it on my Instagram story @Lbreggy and I got tons of texts and messages asking me how to make … So here it is ! First of all let me start off by saying I am not a gourmet chef nor am I Martha Stewart . I like to cook really healthy, clean meals that are fast and easy to make.  Lately whole foods market has been carrying pre- packaged zucinni and squash noodles and I am totally obsessed with them. They are about 16-18 calories a cup ( can’t read the back .. Need glasses … Aging is so fun ?) Zucinni is full of  Vitamans such a C, A , B’s, folate and minerals like Calicum , magnesium , zinc and potassium. It’s also rich in omega fatty acids. The healing bennifits include – Strenghtens teeth and bones, lowers cholesterol, good for the heart,  aids in weight loss, hydrates the body and helps with eye health and  to improve vision (oh yay ! Maybe this will help me with mine !!! ).

There are so many cool recipes to do with these noodles . Today for lunch I sauted some garlic in olive oil, threw in the zucinni noodles and cooked for 3 minutes or so, added a pinch of Himalayan sea salt  and topped with Parmesan cheese and it was fantastic. Here is the recipe I made the other day that was out of this world insanely delicious. 


1 container of zucinni noodles 

3 gloves of garlic 

3 tablespoons of olive oil 

1/2 pound of shrimp 

1&1/2 cups of cherry tomatoes 

Pinch of Himalayan sea salt 

3 tablesspoons of pesto 

Optional Parmesan cheese to top 

How to do:

Heat up olive oil in pan 

Chop up the garlic and add to pan sauté  for about a minute. 

Wash and peel shrimp and cut into small pieces and add to pan.

Cut the cherry tomatoes in half and cook. 

Keep stirring until shrimp is cooked and tomatoes have cooked down and softened. 

Add the container of noddles  and 3 tablespoons of pesto sauce , a pinch of salt and cook for another 5 – 7 minutes or so or until the noddles are soft .

Dish to serve and sprinkle with Parmesan cheese.