Last Minute Lemon Noodles

Sometimes its hard when you get home late to throw something together for dinner, especially if you haven't been to the market in a while. I found myself in a similar situation the other night with many odds and ends left in the ice box and this is what came together for me. It took about 14 minutes (or the time needed to boil water and soften noodles. For bariatric patients, you probably won't be able to tolerate the Kami Japanese noodles so I would recommend the Shirataki noodles that can be found in the produce section of your local grocer as they do not expand.

Serves 2 people or 3-4 bariatric patients

1-8oz package Kame noodles (or 2 packs Shirataki noodles)
3/4 cup leftover butternut squash (or frozen butternut squash cubes or puree)
1 tomato diced
1 cup lettuce (or spinach) cut to desired size
1/2 cup cucumber chunks
juice and pulp from half a lemon
1/2 cup grated/shredded Parmesan cheese
fresh ground black pepper
1 tablespoon mushroom-sage infused olive oil + 3 tablespoons regular extra virgin olive oil (you can use all plain EVOO if you don't have a stash of infused oils at home)

1. Boil water and cook noodles. NOTE: if using Shirataki noodles they are already cooked you are putting them in boiling water to heat and get rid of the smell this takes 1 minute only
2. Meanwhile put all vegetables in bowl (make sure you have microwaved the squash so that it is warm)
3. Strain noodles and put in bowl on top of vegetables. Top with oil, cheese, lemon, black pepper. Stir to combine.

ENJOY!!!