Spiralized vegetables have been a hot item this year. Have you tried them? I have been on a really healthy food plan since the new year, and spiralized vegetables have become part of our meal rotation. I have a Kitchenaid mixer, and Yankee surprised me with this spiralizer attachment one afternoon for no reason at all. (He’s a keeper!) Using the spiralizer is easy, and what it does is pretty simple. It makes noodles out of vegetables.
Having spiralized veggies is like eating pasta, except it’s not. Does that make sense? You have the same experience of eating pasta, but the vegetables are healthier. Even if you don’t have a Kitchenaid, you can still have a spiralizer. My brother has this one, and he and his wife really like it. Zucchini is my favorite vegetable to spiralize, but you can also do butternut squash, carrots, sweet potatoes, summer squash, etc. There are tons of recipes on-line, but I wanted to share one of my favorites with you today.
ZUCCHINI NOODLES WITH PESTO
1/4 cup walnuts or pecans
1/4 cup pine nuts (you can also use sunflower seeds.)
3 tablespoons chopped garlic
5 cups fresh basil leaves, packed
1 teaspoon salt
1 teaspoon black pepper
1/2 cup olive oil (more if pesto is too dry)
1 cup grated Parmesan cheese
Chopped fresh tomatoes, optional
Use the spiralizer to creat noodles from the zucchini. Then saute the noodles in melted butter. Add some salt and pepper to flavor.
In a blender, puree the nuts, pine nuts, garlic, basil, salt, pepper, olive oil, and cheese.
To serve, mix the zucchini noodles with the pesto and top with tomatoes as a garnish. More cheese can be sprinkled on top.
Thank you all so much for spending some of your precious time with us. As a new mom, I now have learned how dear our free time is. My mom and I really appreciate each and every one of you. We will see you back here tomorrow. Have a great day!