This is a super delicious easy recipe that you’re going to love. It’s also a really healthy meal made with fresh summer vegetables and herbs.
The main inspiration behind this recipe was my acquisition of a spiralizer. I have resisted the urge to buy one in past because they have been too big to store and kind of expensive. Now they sell compact hand-held ones for under $15 so I bought the OXO brand and I really love it. Here’s the link to the product if you want to see how it works. It’s really easy to use.
I decided to make a pesto sauce to go with the zoodles because I have lots of basil in my herb garden right now. I also love parsley and garlic in pesto, especially when it’s served with pasta, so why not noodles.
Pesto Ingredients:
1 cup basil
1 cup parsley
2 cloves of garlic
1 tbsp pine nuts
1/3 cup extra virgin olive oil
1/3 cup grated parmesan
1 tbsp fresh lemon juice (optional)
1/2 tsp chili pepper flakes
1 tsp salt
Put all of the ingredients in the food processor and blend. Refrigerate the pesto.
Get water boiling for the zoodles. Add salt to your boiling water. Spriralize two zucchini. Boil the zucchini for about 4 minutes. The zucchini will finish cooking in the pesto.
Put the cooked zucchini in a large pan. Add 5 or 6 tablespoons of the pesto. Cook on medium heat for a few minutes. Keep stirring so that that every zoodle is covered in the pesto. Serve and top with a little more parmesan cheese.
This recipe serves two people. You’ll need one zucchini per person because the zucchini shrink up a fair bit when you cook them.
If you want to buy your own spriralizer and you live in Vancouver, try the Gourmet Warehouse. I’m sure you can find it other places, but the Gourmet Warehouse is such a fun place to visit. They have so many wonderful kitchen products.
By the way, this blog post isn’t sponsored by anyone. I’m just sharing my experience. Happy zoodling! 🙂
