![]() ![]() Stir until the noodles are coated with pesto. Her recipe for zucchini noodles with pesto and cherry tomatoes looked so fresh and bright that I just had to try it, and I really wish I had ingredients for another batch right now! It’s a simple summer meal that is bursting with flavor, and ready in under thirty minutes. Preparation In a food processor, combine the basil, Parmesan, pine nuts, garlic, lemon juice, salt, pepper, and olive oil. Add the zucchini noodles and cook until softened, about 3 to 5 minutes. I think it’s magical when people find good health through their diet, and this book is a great resource for information about living with food sensitivities. I should note that it is not a meatless book. Heather is a trained chef and an avid entertainer, so her new cookbook is full of simple, elegant recipes that are free of gluten, dairy, egg, soy, tree nuts, peanuts, shellfish and cane sugar. Heather offered to send me a copy, and after watching her talk about her experience in her heartfelt book trailer, I couldn’t wait to flip through the pages. Heather and her daughters were diagnosed with a long list of food allergies a couple of years ago, and their health has dramatically improved since they removed those foods from their diets. Today, I’m sharing a recipe from Heather Christo’s lovely new cookbook, Pure Delicious. Now I have a comfy queen-sized bed and a refrigerator, so I must be doing something right. Simply swap Zoodles with the noodle in your favorite dish and enjoy a fresh and healthy new taste. The options are as varied as they are delicious. It brought back memories of sharing a room with my best friend freshman year (we definitely didn’t follow the rules), and my semester in France, where we learned to hang cheese outside the window to keep it cold. So you could try Spaghetti & Meatballs with Zoodles, Wisconsin Mac & Cheese with Zoodles, Zucchini Alfredo with Grilled Chicken, Spicy Korean Beef with Zoodles and more. I slept in a dorm room this weekend, which was clean and very cozy. I’m glad I went, and I’m glad to be home with my Cookie girl and my own bed. Theyre done when theyre soft and twirlable. To the cooked zoodles, add 1 cup pesto (any type), crispy pancetta, and tomatoes, then toss well. ![]() Fellow food nerds, definitely check out The Food Lab next year, especially if you live in the NYC area. How to cook zucchini noodles with pesto Saut the zucchini noodles in olive oil and sprinkle with salt. Food is one of my favorite subjects, so I’m feeling inspired after discussions about nutrition, and the latest trends and innovations. Add in the tomatoes and continue tossing until everything is well combined. Pour the pesto over the zucchini and lightly toss until the noodles are evenly coated. He saw me making this Pesto Zucchini Noodles with Cherry Tomatoes and he said: (I’m quoting): “It looks delicious”! And it wasn’t said in sarcasm.My head is spinning after a weekend away at a food conference and a late arrival home last night. Pat the zucchini noodles dry with a clean paper towel or clean dish rag to remove any excess moisture then place them in a large bowl. I make brussels sprouts with balsamic reduction and bacon and he likes it. ![]() I make cabbage with bacon and he keeps saying I’m ok with that. However, I make this Greek Spinach Rice and he loves it, I make this Cauliflower and he likes it too. My pesto zucchini, please never leave me… But I digress.įunny thing is that my hubby claims not to like zucchini, like he claims that he doesn’t like spinach, beets, cabbage, brussels sprouts and cauliflower (reoccurring theme). I want it now, and again and throughout the whole season. It’s zucchini, with pesto, tomatoes and with some shavings of parmesan. It’s so refreshing, crunchy and delicious and…generally ‘summery.’ Make this Pesto Zucchini Noodles with Cherry Tomatoes now and you will be right there, in the middle of a hot summer’s day. Summer squashes are back in season! Yah…summer is around the corner. You can use any pesto you love to make these pesto zoodles, we are big fans of my vegan basil pesto, kale pesto and broccoli pestoYou can also use my raw marinara sauce for an added twist. Zoodles, some say, are simply zucchini grated on its length and served with an unctuous avocado pesto dressing and extra-dried tomatoes. Pesto Zucchini Noodles with Cherry Tomatoes – perfect spring and summer dish. This post was originally published on June 16, 2014. ![]()
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