One thing that I am absolutely obsessed with are ZOODLES! First of all, the word itself is fun to say, “ZOOOOODLEEEEE!” Secondly, they are so easy to make and they help cure my pasta cravings without the overwhelming amount of carbs.
What are “zoodles” you say? They are zucchinis turned into noodles to replace your normal carb-loaded noodle pasta.
I always recommend for people to invest in a Spiralizer for their kitchen because it is such a helpful tool that you can use for so many things. You can simply turn any vegetable or fruit instantly into a noodle or french fry.
I got this yummy lemony spinach pesto recipe from Further Food. I just had to make it because I love pesto and never thought of putting it on my zoodles. I was also super excited to be able to use my homegrown herbs for the pesto which made it taste even better for me! Here is their original recipe:
For the pesto:
- 2 cups tightly packed spinach
- ½ cup fresh basil leaves
- ½ cup raw pine nuts/walnuts/macadamia nuts
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons lemon juice
- 1 teaspoon lemon zest
- Pinch of salt
- Pinch of ground black pepper
For the veggie noodles:
- 2 zucchinis (depending on how much you want)
- 3 carrots (depending on how much you want)
- Optional: Few extra nuts/fresh tomatoes/basil or spinach leaves (for the toppings)
- Use a spiralizer and make noodles with the vegetables (if you don’t have one just use a peeler and slice strips, it would work just as well!)
- Simply blend all of the pesto ingredients together in a food processor until creamy and mixed, scraping down the sides when necessary. Spoon over noodles and add any toppings.
- Mix together and enjoy!
- With leftover pesto, spoon into a jar and add a little extra olive oil to the top layer to keep it fresh and then refrigerate.
Per Serving: Calories: 232; Total Fat: 20g; Saturated Fat: 2g; Monounsaturated Fat: 9g; Polyunsaturated Fat: 8g; Cholesterol: 0mg; Sodium: 82mg; Potassium: 240mg; Carbohydrate: 9g; Fiber: 3g; Sugar: 3g; Protein: 4g