Zoodles With DF Pesto and Sundried Tomatoes

I just treated myself to a new kitchen gadget that is proving to be pretty fun. It is a spiralizer—a gadget that makes spiral strips of whatever vegetable you put in between its prongs. I have heard of people having fun with curly fries but I wanted it for one purpose—zucchini “noodles”, aka zoodles!
spiralizerThe gadget worked like a dream right out of the box and I made a light and easy lunch dish for myself. And then I made it again the next week for a dinner side dish and the family loved it. Best part, the whole dish takes all of 15 minutes from start to finish. The pesto is loaded with nutrients from the basil, kale and garlic as well as healthy fats from the EVOO and nuts. It’s a bit salty straight out of the food processor but once on the zucchini, it is just right. Then we up the health factor even more by stirring in sun dried tomatoes.

Super tasty, nutritious, and fast—my kind of dish!

 

pestoinCuisinartIngredients:
4 medium organic zucchini (choose as straight in shape as you can find)
1 large bunch of organic basil
2 organic kale leaves
¼ cup pine nuts
¼ cup walnuts
1 clove garlic
½ tsp sea salt
½ cup or so extra virgin olive oil
¼ cup sundried tomatoes in olive oil, sliced
extra pine nuts for garnish, toasted

Directions:
Rinse and cut off the ends of your zucchini and place them in the spiralizer, using the smaller spiral disk. Collect all of your spirals and set them aside.

Make the pesto in a Cuisinart type food processor with an S Blade. First, put in the garlic, salt, pine nuts and walnuts and pulse until they create a paste. Scrape the sides of the bowl and add the basil and kale leaves. Pulse the ingredients until it is a smooth green mix. Pour the olive oil through the hole in the lid while running the processor until it is saucy in consistency. This pesto should be a bit sharp in the garlic and salt department. The zucchini will soften all of that edge.

Next warm up a large sautée pan, large enough to hold all the zucchini spirals. Add a tablespoon or so of olive oil to the pan and add the zucchini. Add the sundried tomatoes and the pesto to the zoodles. Toss (tongs work well here) to evenly coat with pesto. Only cook the zoodles for a minute or two until al dente. Transfer to a serving dish and sprinkle with the toasted pine nuts. Enjoy immediately.

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