These zucchini noodles with flavorful puttanesca was dinner for day 30 of whole 30 and it was delicious. I changed the original recipe quite a bit and thought you might like to try it. The puttanesca sauce is something I’ve never made before, but if you love olives and capers, it’s a real treat. The anchovies are optional, but they dissolve into the sauce and add an extra flavor. I was pleasantly surprised that the zucchini noodles made a pretty good substitute for pasta. I mean, it’s not pasta, but with a flavorful sauce, it’s a beautiful summer meal when zucchini and cucumber are in season and at their best.
How was your 4th of July weekend? Ours was so good! We stayed with my parents in west Michigan and friends invited us to their boat for a picnic. I was able to spend the afternoon with friends I grew up with that were visiting from California and Texas. The weather was in the mid 70’s with low humidity. We sat in the sun while a breeze swirled off the lake and later we had a bonfire for s’mores.
Our weekend including a walk on the boardwalk + sunset over lake Michigan + grilled foods + messy s’mores + friends + kids + sundaes + lighting lanterns + fireworks + lots of laughs. So good.
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