| Prep Time | 15 minutes |
| Cook Time | 5-10 minutes |
| Servings |
people
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Ingredients
- 2 Tbsp Butter
- 1 Cup Frozen peas
- 4 Large Zucchini Wash and spiralised
- 2 Large Eggs
- 2 Cloves of garlic Crushed
- ¼ Cup Parmesan cheese Freshly grated
- ¼ Cup Pecorino cheese Freshly grated
- Black pepper Freshly cracked
Ingredients
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Instructions
- Melt the butter in a large pan over medium heat. Add peas; cover skillet and cook, stirring occasionally for about 5 minutes. While the peas are cooking; whisk the eggs and both the cheeses together until well-combined.
- Add the spiralised zucchini and crushed garlic to the pan, continue to sauté until the noodles just start to soften and peas are warmed through and tender. Reduce heat down to low and slowly pour in the egg mixture while stirring quickly, until the sauce thickens (you must work fast to prevent the eggs from scrambling).
- Season with freshly cracked black pepper and serve immediately.
Recipe Notes
Feel free to add more spiralised vegetables such as carrot
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