![]() You want to reduce the zucchini to remove excess moisture. Don’t skip the salting! This step is important to prevent watery noodles after cooking.Or you may purchase pre-spiralized zucchini noodles from your grocery store to save time. For ease of spiralizing, use zucchini that are narrow, long, and straight.I don’t really recommend this route, and that is my honest opinion based on years of spiralizing. It’s a fun way to make delicious and satisfying meals that are low in calories and wholesome.Īlthough you CAN use a mandolin to make noodles from veggies, (I used to do this) it’s not only more time-consuming but, you’ll need to use extreme caution to prevent cutting your hands. Especially if healthy eating is your goal. If you don’t have one already, I cannot recommend this tool enough. I highly recommend using a spiralizer (affiliate link) to make your vegetable noodles. I don’t recommend freezing leftovers as the noodles will get soggy once frozen and thawed. Reheat on the stovetop, but be careful not to overcook. Once cooked, leftovers keep refrigerated for 3-4 days in a sealed container. Spiralize the noodles up to 3 days before salting and cooking and store them in a sealed container or zip-top bag in your fridge. Your zucchini pasta can be prepared in advance. Or give our sweet potato spaghetti aglio e olio a try! Storage Not feeling zucchini? Try this dish with spiralized sweet potato, beets, carrots, butternut squash, or broccoli. Make it nutty! Add some toasted slivered or sliced almonds, or toasted pine nuts on top. Make it Bolognese: Skip the pesto and opt for this vegan Bolognese sauce instead. Make it “pasta and meatballs” with a serving of these delicious lentil balls or go all out on zucchini with these sneaky zucchini meatballs.Īlfredo zucchini pasta: Heat this simple dairy free Alfredo sauce in the pan and gently sauté your noodles in it. Serve your pesto zucchini pasta with extra pepper flakes, vegan parmesan cheese, and fresh herbs like chives or fresh basil leaves, and enjoy! Variations NOTE: The salt will reduce your zucchini pasta and force the extra water out, preventing soggy noodles later. Spiralize your zucchini and place them in a colander inside a large bowl and generously sprinkle the zoodles with salt. (This is a summary with step by step photos, full recipe measurements and instructions are in the recipe card below.) ![]() But you may use any of your favourite pesto recipes, or even store-bought for this zucchini pesto pasta. Pesto: I’m using my homemade oil free basil pesto with lemon juice.You may reduce, increase or omit, to your taste. Red pepper flakes: Optional to add a touch of heat to the dish.If using larger tomatoes, dice them into bite-sized pieces. If using cherry tomatoes or grape, halve them. Tomatoes: I like heirloom grape tomatoes for this dish, but any tomatoes will do.NOTE: You may also purchase pre spiralized veggies from your supermarket to make this quick dinner even faster.The skin should be dark green, smooth, and blemish-free for optimum freshness. Zucchini: Choose zucchini that are narrow and long, with relatively even thickness from top to bottom for ease of spiralizing.Here’s what you’ll need: See recipe card below for quantities. Carbs from vegetables and whole grains are GOOD for you! So don’t be scared of the carb content in this pesto zucchini pasta. Gluten-free: This is a natural way to enjoy gluten-free “pasta”! With the added bonus of being low-carb (the less wholesome type of carbs, that is). ![]()
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