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This super light dish is perfect for a quick meal on a hot day. It is delicate, yet filling and most of all refreshing!
Remove Vegano Grilled Zucchini, Vegano Cashew Spinach Dip, Vegano, Lemon Herb Vinaigrette, brown rice spaghetti and arugula from the bag to prepare for cooking.
Preheat the oven to 400˚F
Arrange the Vegano Grilled Zucchini on a lined or non-stick baking sheet oven and bake for 15 minutes.
Start off by filling a small pot with water, add a pinch of salt and allow to come to a boil. Add the brown rice spaghetti to boiling water and cook for 6-7 minutes.
Strain the brown rice spaghetti over the sink in a strainer.
Add strained noodles to a mixing bowl and mix with half of the Vegano Lemon Herb Vinaigrette.
Spread Vegano Cashew Spinach Dip onto two plates. Add arugula over top and cover with the brown rice spaghetti. Finish by stacking the grilled zucchini overtop and drizzling the remaining Vegano Lemon Herb Vinaigrette on top.