Pesto Zucchini Noodles

Pesto Zucchini Noodles
Pesto Zucchini Noodles

Tonight Twyla and I made a Zucchini Noodle Dish and it was way better than I ever thought it could be. Below is the recipe we came up with, however the original recipe is from “Fresh by Jennifer Houston and Ruth Tal”. It’s a fresh take on vegetarian and vegan cooking and its full of amazing recipes. We’re working our way though his book (many more posts to come) and would highly recommend it.

BOOK

Fresh by Jennifer Houston and Ruth Tal
Fresh by Jennifer Houston and Ruth Tal

 

 

 

 

 

 

 

 

TOOLS

  • The book strongly recommends using a spiral vegetable spinner. We bought this one on amazon (Click the pic)

    Paderno World Cuisine Tri-Blade Plastic Spiral Vegetable
    Paderno World Cuisine Tri-Blade Plastic Spiral Vegetable

 

 

 

 

 

 

 

 

FAT RECIPE Makes 2 Servings

  • 1 large Zucchini
  • 1/4 cup of pesto sauce
  • 2 plum tomatoes
  • 3-6 tbsp Parmesan cheese.
  1. Spiral cut or thinly slice your zucchini
  2. Dice the tomatoes
  3. Place a large pan on medium heat and add the vegetables
  4. Add the pesto sauce.
  5. Heat everything until it’s hot, but make sure you do not over cook the zucchini.
  6. Once everything is hot plate the food and add equal amounts of parmesan cheese to each dish.

FAT NOTES

– You may want to add some kind of protein to this dish. We thought a grilled chicken breast or some pork meatballs might do the trick.

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