Zucchini Noodles (Zoodles) with Arugula Pesto

Zucchini Noodles (Zoodles) with Arugula Pesto

Don’t have a spiralizer to make your Zucchini Noodles? No problem. You can use a mandoline or a vegetable peeler to thinly slice your zucchini.

I love keeping my equipment simple in my home kitchen – you won’t find many kitchen gadgets or fancy equipment. I like keeping my tools simple so that my recipes could be made by anyone!

Having said that, if you ever wonder if you will eat more vegetables if you get a spiralizer, the answer is “probably…” So I did finally add a spiralizer to my small collection of kitchen gadgets.

Hard to believe that spiralized zucchini can have so much texture to it! Lightly sautéing your zoodles warms up the dish, while a nice coating of pesto brings a ton of flavour to it!

Oh, and the reason I’m going with the arugula pesto, instead of a more traditional basil pesto, is that basil is not always easily available and can get quite expensive. But if you can, try to use some basil in your pesto to bring some unbelievable depth of flavour.

And as always, hope you follow me on social media and let me know how this turns out for you.

Yields4 Servings

 3 zucchini (medium to large,) spiralized or thinly sliced lengthwise (with a vegetable peeler or a mandoline)
 olive oil
 salt and pepper to taste
 red pepper flakes, for heat, optional
 Garnish of choice, optional: tomatoes, more Parmesan, more seeds or nuts, fried egg, etc.
 ¼ cup Pesto (recipe follows, but store-bought Pesto also works,) plus more to taste
 feel free to serve with lemon or lime slices to brighten up the dish
For the pesto:
 3 cups of arugula (try to substitute 1 cup of arugula for 1 cup of basil for the depth of flavoour)
  cup nuts or seeds (pine nuts, walnuts, pepitas all work, I personally like combination of walnuts and pepitas)
 3 garlic cloves
 ½ cup Parmesan
 ½ cup olive oil, plus more if needed
 salt and pepper to taste

1

You can use store-bought pesto and proceed to the next step.

Place nuts of choice and garlic in the bowl of your food processor (this could be made in a blender but food processor works better.) Process until coarsely chopped. Add arugula, basil and process; with the motor running, slowly pour in olive oil and process until everything is well blended. Add Parmesan and process until combined. Season to taste with salt and pepper.

You may not need all of the pesto for this recipe.

2

Heat about 1 TBSP of oil in a non-stick skillet over high heat. Do so for at least 3-4 minutes and let the skillet get really hot. Add your zoodles and saute tossing occasionally for 2-3 minutes until softened and warmed through.

Do not overcook to avoid your zoodles from becoming soggy and losing their crunch.

3

Add pesto and toss to combine ensuring all zoodles are nicely coated. Season with salt and pepper to taste, add more pesto if desired.

4

Transfer your zoodles to a bowl/plate, sprinkle with red pepper flakes if using. Garnish with additional Parmesan, nuts, fresh vegetables, if using. Serve right away.

Ingredients

 3 zucchini (medium to large,) spiralized or thinly sliced lengthwise (with a vegetable peeler or a mandoline)
 olive oil
 salt and pepper to taste
 red pepper flakes, for heat, optional
 Garnish of choice, optional: tomatoes, more Parmesan, more seeds or nuts, fried egg, etc.
 ¼ cup Pesto (recipe follows, but store-bought Pesto also works,) plus more to taste
 feel free to serve with lemon or lime slices to brighten up the dish
For the pesto:
 3 cups of arugula (try to substitute 1 cup of arugula for 1 cup of basil for the depth of flavoour)
  cup nuts or seeds (pine nuts, walnuts, pepitas all work, I personally like combination of walnuts and pepitas)
 3 garlic cloves
 ½ cup Parmesan
 ½ cup olive oil, plus more if needed
 salt and pepper to taste

Directions

1

You can use store-bought pesto and proceed to the next step.

Place nuts of choice and garlic in the bowl of your food processor (this could be made in a blender but food processor works better.) Process until coarsely chopped. Add arugula, basil and process; with the motor running, slowly pour in olive oil and process until everything is well blended. Add Parmesan and process until combined. Season to taste with salt and pepper.

You may not need all of the pesto for this recipe.

2

Heat about 1 TBSP of oil in a non-stick skillet over high heat. Do so for at least 3-4 minutes and let the skillet get really hot. Add your zoodles and saute tossing occasionally for 2-3 minutes until softened and warmed through.

Do not overcook to avoid your zoodles from becoming soggy and losing their crunch.

3

Add pesto and toss to combine ensuring all zoodles are nicely coated. Season with salt and pepper to taste, add more pesto if desired.

4

Transfer your zoodles to a bowl/plate, sprinkle with red pepper flakes if using. Garnish with additional Parmesan, nuts, fresh vegetables, if using. Serve right away.

Zoodles

Happens to be Gluten-Free and Vegetarian.

To make it Dairy-Free and Vegan: replace Parmesan with Nutritional Yeast or omit entirely. Do not add Parmesan or egg, as suggested for garnish.

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