Fody’s Tomato Basil Zoodle Spaghetti & Arugula Roasted Pepper Salad with Balsamic Dressing

1. Cook spaghetti according to package directions in salted water, then drain. Meanwhile, add 1 tbsp garlic oil, tomatoes, 1 tsp salt, and ½ tsp pepper. Stir and cook 5 min. Add zoodles, toss, and cook 2-3 min, gently stirring occasionally. Add the cooked spaghetti, tomato basil sauce, and heat for 1-2 min. Add spinach and toss. Cook 1-2 min just until spinach is wilted. Top with ½ cup of the cheese and fresh basil.
2. To make the toasted breadcrumbs, add remaining garlic oil to a small pan. Once hot, add breadcrumbs and remaining ¼ tsp salt and pepper. Cook 3-5 min, tossing often, until golden brown. Remove from heat and add in parsley. Sprinkle over spaghetti.
3. To make the salad, add arugula to a serving platter or bowl. Add balsamic vinaigrette, toss, and top with roasted red peppers and almonds, along with mozzarella.

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