As I promised some of you, here is yet another simple yet delicious way to enjoy zucchini. Now if you’ve never had zucchini noodles before, what are you waiting for?! Spiralized zucchini is a wonderful substitute for regular pasta, and makes for a light tasty summertime meal. (Oh and did I mention that using a spiralizer is all kinds of fun! 🙂 )
Pasta with pesto used to be a go to meal for those nights where I didn’t really feel too inspired to create anything exciting (yes, it happens to me too!), but after needing to give up high glycemic grains that left me with fairly limited options…but thanks to some genius who figured out zucchini could be used as pasta I can go back to making quick lazy suppers!
With my copious basil and zucchini in the garden I figured this was a great easy way to use some up. The pesto can certainly be used with conventional pasta but if you are looking for a meal that will leave you feel light and energized afterwards (and not in a carb-induced semi-coma!), then stick with the zucchini.
Spiralizers are inexpensive and easy to find in many large retail stores, but worst case scenario you can use a veggie peeler to turn your zucchini into a bunch of wide, flat noodles.
- 4 medium zucchini, spiralized (or made into broad flat noodles with a peeler)
- Spiralize zucchini and wrap in paper towels and press gently to squeeze out as much excess moisture as you can. Set aside
- Put all ingredients into your food processor and process until you get the desired consistency.
- Once you have removed as much water from the zucchini as possible put the noodles into a large mixing bowl, add pesto and toss to combine. Serve immediately if you like your noodles on the 'al dente' side, or let sit for 10 minutes for a softer noodle.