Melt butter in large skillet set over medium heat; cook zucchini noodles, edamame and salt for 2 to 3 minutes or until zucchini is slightly softened and edamame is heated through.
Step 2
Add 1/4 cup Parmesan cheese, arugula and half of the pepper to skillet; cook for 30 to 60 seconds or until well coated. Top with remaining Parmesan and pepper. Serves 2.
Step 3
Tip: Store-bought spiralized zucchini noodles cut down on prep time. Look for them in the produce section of the supermarket. Pair this recipe with Upside Down Golden Ale.
Ingredients
2 tbsp butter
4 cups packed spiralized zucchini noodles (about 2 medium zucchini)
