Have you tried to make “noodles” from zucchini yet? Vegetable spiralizers are all the rage right now, and really fun to use. Sure, you can spend up to $30 on one of these nifty gadgets, but you can also snag a perfectly respectable model for about $10 at any good grocery store (Vegetti is a popular brand). The idea is that you cut the zucchini into a spiral noodle shape and use this in place of pasta. It’s simple to do, and actually really tasty. I’ve made several versions of these gluten-free noodle substitutes, and just love cooking with them, especially as fresh, local zucchini becomes available in the summer. Whip up your favorite sauce to top your noodles and you’ll have a fast, healthy dinner. We’re making a version of pesto here using flat leaf parsley and roasted almonds that is tasty and not overwhelming. You’re going to love it!
Zucchini Pasta with Almond Pesto
Prep time: 5 Minutes
Cook time: 10 Minutes
- 1/3 cup whole roasted and unsalted almonds
- 1 garlic clove
- 1 cup chopped fresh Italian parsley
- 1/3 cup grated Parmesan cheese
- 1/3 cup plus 1 tablespoon extra-virgin olive oil
- 1 teaspoon salt
- 2 pounds zucchini
- 1/8 teaspoon crushed red pepper flakes
In food processor, process almonds until finely ground. Add garlic, parsley and cheese; pulse 4-6 times. Add in 1/3 cup extra-virgin olive oil and 1 teaspoon salt (or to taste) and pulse again a few times. Set aside.
Spiralize zucchini or use grater with zucchini lengthwise for longer strands (go a little thicker here instead of very thin–think fettuccini, not angel hair). Preheat large skillet or wok over medium-high heat with 1 tablespoon olive oil. Cook zucchini using tongs to stir and rotate until cooked through, about 4-5 minutes.
Toss warm zucchini with pesto, sprinkle with pepper flakes (optional) and divide into pasta bowls. Season with additional salt and pepper to taste. Serve immediately.
Note: To roast raw almonds, heat oven to 350-degrees F, toss nuts on sheet pan and roast for 10 minutes. Cool before using.
Recipe courtesy of Atkins