Overnight, I developed a new obsession. Christmas came early in my house since my mom gifted me a ton of kitchen gadgets and tools that she had sent to my place - (thanks, Mom!) I'm eager to use them all, including my new Kitchen Aid Mixer which I'll be putting to MAJOR use after the New Year. As I'm traveling for the holidays, I didn't want to bake a huge cake or make any meals that I wouldn't be able to consume before I leave tomorrow. I also wanted to eat a pretty light, as I know I'll be wolfing down all types of crazy holiday food as soon as I touch back down in DC.
One of my favorite gifts was the Kycen Spiral Slicer that I've read tons about and couldn't wait to give a try. I love zucchini and typically saute it or roast it in the oven. But preparing it fresh using the spiral slicer allows it to keep its full nutrition and health benefits - which include being low in carbs, great for your heart and full of fiber. I also love the surprising crunch that regular pasta doesn't provide. I topped my "zoodles" off with a fresh made pesto sauce and some cherry tomatoes and ate as much as I wanted and didn't feel one ounce of guilt :D
This is the perfect dish to be served as a main dish or side and can be topped off with your favorite protein or seafood! ENJOY!
Pesto Zucchini Zoodles
For the pasta:
3-4 medium sized zucchinis
1 cup cherry or baby heirloom tomatoes, halved
1 tablespoon parmesan cheese
sea salt and black pepper to taste
For the pesto sauce:
1 cup fresh basil, removed from stems
1 garlic clove
1/4 cup freshly grated parmesan cheese
4 tablespoons olive oil (or a light oil of your choice)
sea salt and black pepper to taste
In a food processor (or blender, works just as fine), pulse the basil, garlic, parmesan cheese, olive oil and salt and pepper together until blended well. Set aside. Spiralize the zucchini into a large bowl. Cut into smaller strands if they get to be too long. Toss in pesto and tomatoes and top with pepper, salt and additional parmesan cheese to taste. Also great as a dish warmed up before consuming!
*this can be a vegan and raw recipe by removing the cheese
1 cup fresh basil, removed from stems
1 garlic clove
1/4 cup freshly grated parmesan cheese
4 tablespoons olive oil (or a light oil of your choice)
sea salt and black pepper to taste
In a food processor (or blender, works just as fine), pulse the basil, garlic, parmesan cheese, olive oil and salt and pepper together until blended well. Set aside. Spiralize the zucchini into a large bowl. Cut into smaller strands if they get to be too long. Toss in pesto and tomatoes and top with pepper, salt and additional parmesan cheese to taste. Also great as a dish warmed up before consuming!
*this can be a vegan and raw recipe by removing the cheese
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