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Creamy Ginger-Coconut Kale Zucchini Spaghetti
Ingredients
  • ½ tablespoon extra virgin olive oil
  • 3 garlic cloves, minced
  • 2 ½ tablespoons fresh ginger, peeled and minced
  • 1 15 ounce can lite coconut milk
  • 2 teaspoons lemon juice
  • red pepper flakes, to taste
  • kosher salt and freshly ground pepper, to taste
  • 3 cups chopped kale
  • ¼ cup packed fresh basil
  • ¼ cup raw cashews
  • 6 medium zucchinis, Blade C, noodles trimmed
  • ¾ cup defrosted green peas
Steps
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