Monday Meals: Zucchini Noodles with Dairy Free Pesto

I Can’t Believe it’s a Vegetable, Part Two

Last week we made pizza out of cauliflower. This week, we’re turning zucchini into pasta. Zucchini noodles, or zoodles, are a great alternative to high carb, low nutritional value pasta. Swapping a highly processed carbohydrate for a serve of vegetables is definitely a health win. You can eat a big bowl of noodles and still call it a light, healthy dinner. Swirl them around your fork, just like the real deal.

You have two options to prepare your zucchini noodles; raw or cooked. I have included the method for sautéing for a warm, hearty meal. To serve raw, simply spiralize and serve. This would be ideal for a fresh, crisp lunch. Serve with your favorite protein to make this a balanced meal.

If you like your pesto chunky, add the nuts or seeds at the end and pulse until desired size.

What to do with the leftover pesto? Add it to scrambled eggs for ‘green eggs and ham’, top salmon or chicken with it and bake, or make a roast veggie and pesto salad.

Now, to make this easier and faster than making regular noodles, you need a spiralizer. CrossFit Bloomfield member, Heather Lorincz, who works at Williams Sonoma in Somerset, has been kind enough to offer a 10% discount to readers for some of the equipment you will need to make this dish! This offer is valid only at the Somerset store and does not apply to all products, including Breville food processors. Use the discount code “TECH” and call 248-637-0672 for more details.

Check out these products, and others.

Paderno Spiralizer 4-Blade ($49.95)

http://www.williams-sonoma.com/products/paderno-spiralizer-4-blade/?cm_sp=Spotlight-_-Cooks’_Tools-_-Image_Shop_Now

Paderno Spiralizer 3-Blade ($39.95)

http://www.williams-sonoma.com/products/paderno-sprializer/?cm_src=AutoRel

Cuisinart Elite Die-Cast Mini Prep, 4-Cup ($64.95). This mini food processor is a great size for making sauces and condiments that don’t work so well in full size food processors.

http://www.williams-sonoma.com/products/cuisinart-elite-die-cast-mini-prep-food-processor/?pkey=cfood-processors%7Cmini-food-processors%7C&cm_src=food-processors||NoFacet-_-NoFacet-_–_-

Zucchini Noodles with Dairy Free Basil Pesto

Serves 2, plus approx. 1 cup pesto

Ingredients

2 packed cups basil leaves

1/3 cup pine nuts (cashews, almonds or walnuts work too)

2 cloves garlic

1/2 cup olive oil

½ tsp sea salt, or to taste

2 large zucchini

1 tbsp olive oil

Method

1. Place the basil, pine nuts, garlic and salt in a food processor and blend until well combined.
2. Slowly add 1/2 cup olive oil until smooth.
3. Adjust salt to taste.
4. If you are not using the pesto immediately, store in an airtight container, covered with a little extra olive oil. I would store for a week in the fridge, or freeze to use later.
5. Now to make your zoodles. Use the spiralizer according to instructions to turn your zucchini into noodles.
6. Heat 1 tbsp of olive oil in a large frypan. Add your zoodles and sauté for 2-3 minutes, tossing regularly, until tender.
7. Split the noodles into two bowls and top with a large spoonful of pesto. Stir well to evenly distribute.
8. Serve immediately. Pesto goes brilliantly with grilled chicken, salmon or shrimp, so all would be great on the side to fulfil your protein needs.