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Zucchini Noodles are such a delicious and healthy option! Although I really do love my pasta, zucchini noodles are definitely up there. They are a great low-carb alternative to pasta and really are so delicious with this spinach pesto, or even tomato sauce or tahini. I have always had trouble eating zucchini raw, but somehow when they are in noodle form they taste 100,000,000 x better. You do need a spiralizer for these zucchini noodles, but you can find them in lots of places or on amazon for just $10. You don’t need anything fancy, I’ve used both handheld and larger sized spiralizers, and both work great! I would recommend a small handheld size, though. All together, this meal takes not even 10 minutes to make, it’s so great! I eat zucchini noodles all the time in the summer because it’s so refreshing and I love to grow my own zucchinis in my garden! Once you try these noodles, you will be hooked, I swear! They also make a great putluck addition, my friends always love them – I’ve got my family and roomate hooked! Zucchinis are packed with lots of awesome vitamins, minerals and potassium and the spinach pesto is a great source of iron and healthy brain food from the walnuts, so let’s dig in!
- 1 large zucchini
- 2 handfuls of baby spinach
- a few sprigs of cilantro or basil
- 1 handful of walnuts
- 4 tbsp olive oil
- 1 small garlic clove
- salt and pepper to taste
- Wash and spiralize the zucchini and set aside.
- Add the spinach, cilantro, walnuts, olive oil, garlic, salt and pepper to a food processor. Blend until creamy, about 2 or 3 minutes.
- Add 1-2 tbsp of pesto to the zucchini noodles and mix well. Enjoy!
- I used the leftover olive oil from my sundried tomatoes jar, which adds some great flavour!
- 1 large zucchini
- 2 handfuls of baby spinach
- a few sprigs of cilantro
- 1 handful of walnuts
- 4 tbsp olive oil
- 1 small garlic clove
- salt and pepper to taste
- Wash and spiralize the zucchini and set aside.
- Add the spinach, cilantro, walnuts, olive oil, garlic, salt and pepper to a food processor. Blend until creamy, about 2 or 3 minutes.
- Add 1-2 tbsp of pesto to the zucchini noodles and mix well. Enjoy!
- I used the leftover olive oil from my sundried tomatoes jar, which adds some great flavour!
Lecker
Which food processor/spiralizer do you have and where’s your favourite tahini from? I’m still on the search for a really good tahini :)
Hi Hillary! I use a classic Cuisinart that my grandmother gave me…still works wonders! For spiralizers, I love handheld ones (Amazon, Bed/Bath/Beyond, etc.) and they’re quite affordable too! I love “Nuts To You Nut Butters” Fair-Trade Sesame Tahini available at Whole Foods but I also love love love the persian ones at the small persian stores here in Vancouver. They are so creamy! Hope this helped. XO