Hi Y’all. Zoodle Noodle! A zoodle-ey, veggie, pesto-ey creation! It’s been a little bit since I put a recipe up. I was gifted a spiralizer for my birthday last year and why in the world I waited a year to try it I have no idea. It was so easy to use. I made the coolest, nutritiest(hmm), easiest (for those of you who don’t know me, I am all about the easy in the kitchen) dish with it. Now you don’t have to have a spiralizer to make this, it just makes it more fun. This dish is a complete meal on its own but if you have meatosaurus’ this could easily be their side dish to some salmon or free-range chicken. And I actually do cook meat so one of these days I will post a meaty recipe for you, I promise. Zoodles are a zucchini pasta, though its just zucchini so not really a pasta in the truest sense of the word. But I tell you what – it sure tastes like pasta and without that heavy weigh down of eating carb heavy. Don’t get me wrong, I adore my good carbs but this is a great switch up. One final word, this dish is packed with a great balance of all the right things – protein, carb and fat and nutrients! Ok let’s get to it.
GLUTEN FREE! Vegan version is dairy free, both versions grain free
Kitchen stuff you will need:
Spiralizer – or a knife, anything to cut your zucchini into thin strips.
Saute pan or frying pan
A large fork for chowing down
For the White Bean, Walnut Pesto-
1 cup firmly packed basil
1/2 cup cooked white beans (drained and rinsed if canned)
1/4 cup chopped raw walnuts
1/2 cup Extra Virgin olive oil
2 gloves garlic (I use Dorot’s frozen cubed garlic – 2 cubes)
Sea salt and pepper to taste
1/4 cup parmesan cheese – optional, leave out for vegan version
Put all ingredients into food processor and blend until smooth and creamy. If dry, add more EVOO by the tablespoon. Set aside. This makes alot so refrigerate or freeze.
For the Vegetables:
1-2 cups broccoli and cauliflower florets- cut into smallish pieces
A handful of baby bella shrooms- sliced
1/2 bell pepper your choice of color thinly sliced
1/4 cup chopped purple onion
2 cubes Dorot garlic or 2 gloves diced
Evoo to saute about 2-3 tablespoons (I use avocado oil too)
Sea salt and pepper to taste
Heat oil in saute or frying pan and saute onion, garlic, broccoli and cauliflower about 5 minutes until slightly tender. Add remaining veggies and salt and pepper and sauté until tender.
For the Zoodles:
1 medium zucchini per bowl
Spiralize the zucchini according to instructions. If using a knife simply thin slice zucchini .
That’s it!! You so do not have to cook these. Now if you want to you can microwave them for 30-60 seconds to warm up (that’s what I do) or you can lightly saute. If you over boil like I tend to do, they will turn to mush.
Place zoodles in bowl. Mix your pesto in, mix to cover – I use roughly 2-3 tablespoons but it really depends on how pesto-ey you want it. Add your sautéed veggies and you are done. To warm up just microwave a minute or so.
For a vegetarian version top bowl with some shaved parmesan and a tablespoon chopped walnuts.
Prep Time – 20 minutes
Bake time – 0
Servings – 1 if you are me and that’s my dinner, 3 for a side dish
That’s it now go make it and tell me what you think!