Zucchini Noodle Primavera

Recipe View Spiralize the zucchini into noodle shapes. In a colander, toss the zucchini noodles with sea salt to draw out excess moisture. Allow to drain for about 20 minutes over a bowl, then gently squeeze out any remaining liquid with paper towels. (Total time: 25 minutes)

Recipe View Heat the olive oil in a large skillet over medium heat. Add the sliced onion and julienned red bell pepper. Sauté until the onion becomes soft and translucent, approximately 5 minutes. (Time: 5 minutes)

Recipe View Add the halved yellow grape tomatoes to the skillet and cook until they soften and begin to release their juices, about 3 to 4 minutes. (Time: 4 minutes)

Recipe View Incorporate the zucchini noodles into the skillet with the vegetable mixture. Cook, stirring frequently, until the zucchini is tender and the mixture appears slightly dry, about 5 minutes. (Time: 5 minutes)

Recipe View Sprinkle the garlic powder over the mixture and stir to combine. Pour in the milk and cook for an additional 1 to 2 minutes, allowing the sauce to slightly thicken. (Time: 2 minutes)

Recipe View Stir in the Pecorino Romano cheese, black pepper, and dried oregano until well combined and the cheese is melted. (Time: 1 minute)

Recipe View Serve immediately, garnished with additional Pecorino Romano cheese and freshly ground black pepper, if desired.