2-3 large zucchini, spiraled
2-3 tbsp. minced garlic
1/4 -1/2 cup organic, low sodium chicken broth
2 tbsp coconut oil
1 tbsp. grass-fed butter
Juice of 1/2 lemon (approximately 2 tbsp.)
In saute pan, heat 1 tbsp. oil. Add garlic and cook approx 1 minute. Add noodles and butter. Toss to coat and cook for 2 minutes. Remove from heat to drain liquid. Place back on stove and add 1/2 of the mixture of broth and lemon juice. Reduce heat to low, cover and cook 3-5 minutes. If noodles are soft enough and taste garlicy enough, stir mixture, remove from stove. Place noodles in a strainer but save the liquid. For sauce, Take 1 cup of the noodles & place in blender along with 2 tsp. coconut oil & a little of the liquid mixture. Can add more liquid if sauce is too thick. Once noodles are drained, can pour sauce over for creamy noodles.
Adding shrimp or chicken is delicious with this dish. Can cook extra zucchini (does not have to be in noodle form) and make additional sauce.