Alternative Pasta Series #2: Zoodles with Pesto
Posted on April 26, 2015 by Amy Krasner
Are you wondering what Zoodles are? They are by far my favorite replacement for spaghetti. Zoodles are zucchini noodles! You will be surprised to see how the texture is actually pretty similar to spaghetti.
In this post I’m going to show you how to make my Zoodles with pesto dish. Thanks to Kate and Mike from MichaelandKatephotography, you can almost taste how good this dish is through the pictures. Yum!
You can use zucchini noodles in other dishes like a chicken zoodle soup, or with a tomato sauce, a meat sauce or a cheesy sauce.
Zucchini noodles are simply made from zucchinis- there is no gluten, flour or grains involved and they are way lower in carbohydrates than any other pasta.
And, the best part is, they are very simple to make.
Here is my 4-step guide to making zucchini noodles:
Step: 2: Buy some zucchinis- cut the ends off the zucchinis and place them one at a time in the spiralizer. If you are using the Veggetti, place the zucchini on the “thick” side.
Note: For my zucchini noodles, I do not peel the skin before I spiralize it- some people like it better peeled- I don’t notice a difference and it’s a lot faster without peeling them. Up to you!
Step 3: Copy what I am doing in the video below to make your Zoodles.
Step 4: If you are mixing the zucchini noodles with a sauce, add about 1 Tablespoon of ghee (clarified butter) or coconut oil to a large saute pan over medium heat. Add the zucchini noodles and saute for 5 minutes or until the zucchini is partially cooked/ softened. Then add your sauce of choice and toss until well combined.
Next, if you want to make a pesto zucchini dish, follow this recipe for my pesto sauce.
Here is the recap in case you want to print this recipe!
- 3 medium zucchinis
- 1 Tbsp ghee (clarified butter) or butter
- 1/4 cup almonds
- 1 small bunch of kale (dinosaur or curly kale), de-stemmed
- 3 basil leaves
- Juice of 1 lemon
- 1 medium clove of garlic
- 1/4 cup olive oil (or more for creamier consistency)
- 1/2 tsp sea salt (to taste)
- If you would like to 'toast' the almonds to give the dish a richer flavor, preheat the oven 350F degrees, line a baking tray with parchment paper and bake the almonds for 10 minutes- check at 8 minutes to make sure they don't burn.
- While the almonds are in the oven, spiralize the zucchini noodles and set them aside.
- Place the toasted almonds and all the remaining pesto ingredients in a food processor- blend until well combined.
- Melt the ghee in a large saute pan. Add the zucchini noodles and saute for 5 minutes or until cooked 'al dente'- not too soft. Add your homemade pesto and mix until well combined. Cook for another 2 minutes then serve.
- You can serve this dish with a nice white fish, with grilled shrimp, or with shredded chicken. You could also keep it simple and cut up some cherry tomatoes, red onion, and add some parmesan cheese on top.