Zoodles

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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)
 ⅓ 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)
 ⅓ 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.

Notes

Zoodles
IngredientsDirections

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