Zoodles! Zucchini noodles are an excellent base for gluten-free pasta dishes, inventive salads, and healthy one-bowl-wonders. If you don't have a spiralizer, you can also buy zucchini noodles at most grocery stores in the prepared vegetable section by the produce. Here is a quick pesto recipe to pair with zoodles for an easy dinner. It's also great for spreading on a sandwich, toast, or tofu. Toss with quinoa, tomatoes, and cucumbers for a simple salad. The recipe doesn't call for cheese, but feel free to add if you wish! What you'll need: Any amount of spiralized zucchini Avocado-Kale Pesto {approx. 2 servings} 1/2 avocado 3 tbsp olive oil 6-8 fresh basil leaves small handful of baby kale optional: 1 cloves garlic 1 tbsp pine nutes What you'll need to do: 1. Toss all ingredients in a food processor or high speed blender. Blend until you get a smooth, paste consistency. Add more olive oil if needed. 2. Lightly sauté zucchini noodles a large skillet, until slightly tender {should only take abut 5-7 minutes, they cook fast}. 3. Toss zoodles with pesto until evenly coated. Serve warm or chilled. Delicious with fresh tomato, pine nuts, or my lentil balls. In health, Molly
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