Thursday, March 10, 2016

Zucchini Noodles with Roasted Red Pepper and Avocado Pesto ~ Day 64

 This is a simple, delicious and healthy way to replace pasta when you are counting calories and carbs.  Zucchini noodles or zoodles are made with a spiralizer, a popular gadget that transforms vegetables and fruits into spirals like thick and thin spaghetti, or ribbons.  It is so easy to use and the noodles are ready in less than five minutes.  With many different options from table top to handheld spiralizers, Paderno and Veggeti Pro brands are more popular slicers in the market.  Even if you don't own this lovely gadget, it is quite simple to make these spirals.  Just use the vegetable peeler, peel thick slices out of zucchini or any vegetable, stack them together and cut into thin noodles.

Preparation time: 10 minutes
Cook time: 20 minutes
Serves: 2

  • Zucchini - 2 
  • Garlic - 1 clove, finely chopped
  • Olive oil - 1 tbsp

For the pesto sauce:
  • Red peppers - 2
  • Avocado - 1, pitted 
  • Almonds or Walnuts - 1/4 cup ( I used both)
  • Fresh basil - 1 cup
  • Garlic - 2 cloves
  • Lemon juice - 2 tsp
  • Ground black pepper - 1/2 tsp or to taste
  • Grated Parmesan cheese - 1/4 cup
  • Salt - to taste

  1. Preheat oven to 450 degrees F.
  2. Rub oil over red peppers and place them on a baking tray.  Bake for 15 minutes or until the peppers are charred on both sides, turning once.  Let it cool and peel the skin.
  3. Using a spiralizer, cut the ends of the zucchini and make spirals.  
  4. In a food processor, place the nuts and process until coarse.  Add the remaining ingredients for the pesto along with the roasted red pepper and process until smooth.
  5. Heat 1 tbsp olive oil in a skillet.  Add the chopped garlic and saute for 10 seconds.
  6. Add the zucchini noodles and saute for 30 seconds.  Add desired amount of pesto and toss well.
  7. Season with more cheese, salt and pepper.  Serve hot.

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