Say goodbye to spaghetti squash, and say hello to Zucchini Noodles (zoodles). Also known as Zucchini Pasta or Zucchini Spaghetti, they are the new pasta-shaped veggie of choice. Nutritious and light, they can easily replace pasta in practically any recipe. All the same yummy, indulgent pasta flavors, without all the carbs, gluten and calories. Dream! One of my favorite ways to eat zoodles is with this basil walnut pesto. It is packed with flavor and loaded with antioxidants. So, go ahead and indulge in a bowl (or two) guiltfree. Enjoy!
Pesto Zucchini Noodles
Author: Liza Cannata
Serves: 4-6
Ingredients
- Basil Walnut Pesto
- 2 cups packed basil leaves
- juice from 1 lemon
- ⅓ cup olive oil
- ½ cup chopped toasted walnuts
- 2 garlic cloves
- ½ cup grated parmesan cheese
- ½ teaspoon salt
- freshly ground pepper
- Zucchini Noodles
- 4-5 medium size zucchini
- sea salt
- olive oil
Instructions
- Place lemon juice, walnuts, garlic, salt, and pepper in food processor and blend.
- Add basil and blend to combine.
- With the motor running, add the olive oil, and then the parmesan. taste and adjust seasonings.
- Place aside.
- Meanwhile, prepare the zucchini noodles.
- Using a julienne peeler, mandoline or by hand, slice the zucchini into thin strips like noodles. Place them on a clean dishcloth and sprinkle them with ½ teaspoon sea salt. Let sit for 20 minutes to sweat out water. Blot with a paper towel.
- Heat a cast iron pan with 2 tablespoons olive oil. Add zucchini noodles and saute for about 6 minutes. Gently toss in about ⅓ cup prepared pesto and top with parmesan. Serve warm or room temperature.
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