Want to make vegetables fun again? Well, luckily you can by investing about $10 in a spiralizer. Spiralizers can curl just about any vegetable, including zucchini, carrots and sweet potatoes, into a noodle shape. The recipe options are limitless, but for now, try this delicious recipe for tomato-pesto zoodles. These zucchini noodles, topped with cherry tomatoes fresh from the North Berkeley farmers market, will make you forget that you’re missing the carbs found in a traditional pasta dish. Enjoy spiralizing!
What you’ll need:
3 thin, medium-sized zucchini
small bowl of cherry tomatoes
3 ounces pesto sauce, homemade or storebought
1 teaspoon garlic powder
2 teaspoons dried basil
Parmesan and red pepper flakes to taste
salt and pepper to taste
What you’ll do:
- Spiralize the zucchini into thick, spaghetti-like noodles using the spiralizer.
- Cut the cherry tomatoes in half.
- In a medium skillet, heat the pesto sauce at medium heat for about two minutes.
- Add in the tomatoes and cook for one minute.
- Place the tomato-pesto sauce into a medium-sized bowl.
- Heat vegetable oil in your pan.
- Add in the zucchini and cook until the noodles are tender, about four minutes.
- Add in the basil, garlic powder, salt and pepper.
- Stir the zoodles into the tomato-pesto sauce.
- Top with Parmesan cheese and red pepper flakes.