I have to say, I’ve never been much of a pasta person. Even when I ate grains I never felt good on pasta. (I guess I was listening to a few clues about my body?). But I love sauces and the flavor of really any kind of sauce you can slather on pasta. Since hearing about vegetable noodles and the Spiralizer I love all things veggie-noodles (they are really just vegetables cut or spiralized into noodle shapes).
This dish uses my Cilantro Brazil Nut Pesto recipe. You can also use the more classic basil pesto too. This is a simple and easy side dish everyone will LOVE!
Ingredients
2 medium or 4 small zucchini spiraled (I used the smallest noodle setting but you can use whatever one you want)
1/2 teaspoon salt
2 tablespoons of butter or coconut oil
1/2 recipes of Cilantro Pesto, about 1/2 cup pesto (I usually freeze my leftovers into smaller serving sizes)
Shredded Raw Parmesan or Goat Gouda to top (optional)
Directions
- Using a Spiralizer, make the zucchini noodles
- Lay the zoodles on a plate and sprinkle with the salt. Let them sit for about 10-20 minutes. They will start to sweat and pull the excess moisture out of the zucchini’s. I have learned this is a key in making zucchini noodles. If you skip this step your pasta will have too much moisture/ water to it
- After the zoodles have sat, take a paper towel and gently squeeze all of the moisture out of the zoodles. It may take a few paper towels, a lot more water comes out of the zoodles than you think
- Heat a medium skillet over medium heat and add the butter or coconut oil and once melted add the zoodles and stir
- Immediately after adding the zoodles add the Cilantro Pesto to the pan and stir to combine
- Slowly heat up the dish (you don’t want to use a higher heat because of the olive oil in the pesto. You need to keep olive oil at a lower temperature)
- Once heated through top with cheese (optional) and serve
For the Cilantro Pesto Recipe, Click Here
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