Zucchini noodles are cooked with garlic, then tossed with an arugula-tomato salad

Trim the ends off 1 lb. of Zucchini, then use a spiralizer or mandolin to cut them into long, thin noodles.  Toss in a colander with 1 T. salt, then let sit for 10 minutes on a plate or in the sink (to catch any drips).

Meanwhile, wash and spin dry 4 C. arugula leaves.

Remove the stems from 1 C. Cherry tomatoes and then cut in halves or quarters.  Toss in a salad bowl with 1/2 t. salt.

Squeeze the noodles firmly until they release all their water.

Peel and mince 3 cloves of garlic.

Heat 1 T. olive oil in a cast iron skillet or wok.  Add the garlic, stir briefly with the oil, then add the zucchini.  Cook on high heat, stirring frequently, until the noodles are tender but not mushy.  Remove from heat and allow to cool for 5 minutes.

Meanwhile, toss the arugula and cherry tomatoes together.  Whisk together 3 T. lemon juice or red wine vinegar with 3 T. olive oil, then toss with the salad.

Add the noodles, chopping roughly first if they are more than a few inches long.  Toss to combine and then taste the salad.  Add more salt, black pepper, and goat cheese or parmesan to taste if you like.