GARLICKY ZUCCHINI NOODLES

FRESH TART APPLE SLICES GIVE THIS SPIRAL-CUT ZUCCHINI DISH A TANGY BITE. GRANNY SMITH OR BRAEBURN APPLES ARE GOOD OPTIONS.

START TO FINISH 20 minutes

• 2 medium zucchini (about 10 oz. each), trimmed
• 3 Tbsp. walnut oil or olive oil
• 6 cloves garlic, smashed, peeled, and halved lengthwise
• ½ cup broken walnuts
• ½ tsp. kosher salt
• ¼ tsp. crushed red pepper
• 4 thin slices prosciutto or pancetta, torn
• 1 cup thinly sliced tart green apple
• 4 oz. soft goat cheese (chèvre), broken into pieces

1. Using a spiral vegetable slicer, cut zucchini into long thin strands (or using a vegetable peeler, cut lengthwise into thin ribbons). Cut through the strands with kitchen scissors to make them easier to serve.

2. In a very large skillet heat 2 Tbsp. of the oil over medium-high heat. Add garlic; cook and stir about 2 minutes or until softened and starting to brown. Add zucchini; cook and toss with tongs 1 minute. Transfer to a serving bowl. Add walnuts to skillet; cook and stir 1 to 2 minutes or until toasted. Add to bowl with zucchini. Sprinkle with salt and crushed red pepper.

3. Add remaining 1 Tbsp. oil to skillet. Add prosciutto; cook about 1 minute or until browned and crisp, turning once. Add to bowl with zucchini mixture. Add apple slices; toss gently to combine. Top with goat cheese. MAKES 6 SERVINGS.

PER SERVING 217 cal., 18 g fat (4 g sat. fat), 13 mg chol., 405 mg sodium, 9 g carb., 2 g fiber, 8 g pro.