Name: Aglio e Olio a/k/a Zucchini Noodles with Anchovies, Garlic, and Olive Oil (AIP, Paleo, GAPS, SCD)
Cook time: 10 min
Total time: 10 min
Ingredients: 1 1/2 oz. jar anchovy fillets; 4 cloves garlic, sliced or minced; 3 tablespoons extra virgin olive oil; 8 cups zucchini noodles (about 4-5 medium zucchini); finely chopped Italian parsley to garnish

Aglio e Olio a/k/a Zucchini Noodles with Anchovies, Garlic, and Olive Oil (AIP, Paleo, GAPS, SCD)

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5 from 1 review

Author: Jen/ My BIG FAT Grain Free Life
Cook Time: 10 mins
Total Time: 10 mins

Ingredients

Units Scale

1 1/2 oz. jar anchovy fillets
4 cloves garlic, sliced or minced
3 tablespoons extra virgin olive oil
8 cups zucchini noodles (about 4-5 medium zucchini)
finely chopped Italian parsley to garnish

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Instructions

Heat a high-sided stock pot on medium low. Once hot, add anchovies and stir constantly until anchovies melt.
Add garlic and stir for about 30-45 seconds until fragrant but not browning.
Add zucchini noodles and toss to coat in the sauce. Cook until barely tender, “al dente” which is just before the zucchini releases liquid.
Top with chopped parsley and serve.

Find it online: https://mybigfatgrainfreelife.com/2016/11/aglio-e-olio-aka-zucchini-noodles-with-anchovies-garlic-and-olive-oil-aip-paleo-gaps-scd.html