Good Morning, everyone! It’s officially Hump Day!
I was really excited to share this recipe I whipped up this past weekend for a quick outdoor brunch with friends, because not only is it a healthier alternative to regular pasta (which I love, don’t get me wrong)– but it’s also really flavorful and super easy to make!
You can buy “zoodles” (zucchini noodles) pre-made in the produce section at most grocery stores, but if you want to make them the old fashioned way- you can pick up an easy to use and inexpensive spiral vegetable slicer like THIS ONE. I use mine to make zucchini noodles, summer squash noodles, and butternut squash noodles for my Fall/Autumn recipes!
But let’s get back to this very tasty- and very green dish- that only takes about 20-25 minutes to prep and cook!
WHAT YOU’LL NEED:
FOR THE PESTO:
- 2 cups fresh basil leaves
- ⅓ cup pine nuts
- ⅓ cup extra-virgin olive oil, or more as needed
- 1 garlic clove, smashed
- 3 tablespoons grated Parmesan cheese
- Salt and freshly ground black pepper
- 1 tablespoon extra-virgin olive oil
- 4 zucchini, cut into noodles
- 1 sweet onion, thinly sliced
- Parmesan cheese curls, as needed for garnish
- Red-pepper flakes, as needed for garnish (optional)
READY? HERE’S WHAT YOU DO:
- MAKE THE PESTO: In a food processor or blender, pulse the basil, garlic, pine nuts and grated Parmesan until coarsely chopped.
- With the food processor running, add the olive oil gradually and mix until the pesto is a thick paste. Add more olive oil as needed to adjust the consistency. Add salt and pepper.
- MAKE THE ZOODLES: In a large sauté pan, heat the oil over medium heat. Add the onion and sauté until tender, 4 to 5 minutes. Add the zucchini noodles and sauté until tender, 4 to 5 minutes more.
- Add the pesto and toss until the noodles are well coated.
- Serve warm, garnished with Parmesan curls and red-pepper flakes, if using, to taste.
What I loved most about this dish, apart from the taste- was that I didn’t feel overly full or stuffed after I ate a plate of it. I was satisfied and comfortable- and didn’t need to take a three hour nap while it sat in my stomach before I could feel energized or productive again. The zoodles were refreshing, filling- and delicious!
I’m looking forward to re-making this with a creamy Alfredo sauce in place of the pesto sauce at some point within the next week. I bet it’s going to be so good!
Here’s hoping you all have a terrific Wednesday! I’m off to work!
– Ashley –