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  • Prep Time: 5 minutes
  • Cook Time: 30 minutes
  • Serves: 4

Veggie noodles are a low-carb, healthy alternative to pasta. This recipe using green and yellow squash noodles is light, colorful and delicious.


1 head garlic, cut in half horizontally

1/2 t. + 1 T. olive oil, divided

1 pkg. green squash noodles, about 3/4 lb.

1 pkg. yellow squash noodles, about 3/4 lb.

6 Campari tomatoes, sliced in thirds

1 T. fresh thyme leaves, plus a few sprigs for garnish

Juice of a small lemon

1 T. Calivirgin Bountiful Basil infused olive oil

coarse kosher salt and fresh ground pepper, to taste

1/4 c. grated Parmesan cheese, optional 

To Prepare

Heat oven to 400º. Drizzle 1/2 t. olive oil over the cut sides of the garlic with a sprinkle of salt. Place on a small piece of foil and enclose to form a packet. Place on oven rack and roast for 30 minutes.

Meanwhile, spread yellow and green squash noodles evenly on a large sheet pan. Top with slices of tomato, fresh thyme, a squeeze of lemon and 1 T. of olive oil. Season with salt and pepper. Roast in the oven for 20 miunutes. This can cook as the garlic is roasting. After 10 minutes, check to be sure the noodles that are along the edges of the pan are not burning. If they seem to get too brown, just stir them to the center of the pan and spread out the lighter noodles to the edge so that they cook evenly.

The noodles are done when they are slightly brown and tomatoes start to brown. Remove from oven.  Top with roasted garlic cloves. Drizzle 1 T. Calivirgin Bountiful Basil infused olive oil over the top.

To Serve

Transfer noodles to a serving bowl. Top with Parmesan cheese, if desired, and garnish with fresh thyme sprigs.

Pair with Matteo Correggia Roero Arneis.

Eddie's Recipe Tip:

Top with pan-seared shrimp for a healthy, low-carb entrée.