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.

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Preparation time: 10 minutes

Cook time: 20 minutes

Serves: 2

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Ingredients:

• 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

Method:

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.

Carrots and Squash Farfalle with Creamy Pesto Sauce

Ingredients:
Farfalle Pasta - 1/2 box (I used Barilla carrots and Squash)
Pesto - 1/4 cup (Refer to my recipe here)
Heavy Cream - 1/4 cup
Butter - 1 TBSP
Salt & Pepper - to taste

Method:

1. Bring 2-4 quarts of water to a boil.  Add salt to taste.
2. Add pasta to boiling water.
3. Boil for 4 -5 minutes, stirring occasionally.  
4. Meanwhile, in a saucepan add heavy cream and butter.
5. Heat until butter melts.
6. Add pesto, salt and pepper. Stir well.  Simmer for 1 minute.  Do not let the mixture boil.
7. Drain the pasta and transfer it to a large bowl.  Pour the sauce over pasta and mix well.
8. Serve hot.  If you are packing for lunch, make sure to put it in a hot pack.

Linking this to Nithu's Healthy Food for Healthy Kids event which I am hosting this month.

Jalapeno - Basil Pesto

Ingredients:
Basil - 1 cup (washed and dried)
Jalapeno - 2 or to taste
Garlic - 2 cloves
Walnuts or Almonds - 1/2 cup
Parmesan Cheese - 1/4 cup
Extra Virgin Olive Oil - 1/4 cup
Freshly Ground Black Pepper - to taste
Salt- to taste

Method:

1. In a food Processor, add walnuts or almonds and pulse to a corse powder.
2. Add the jelapeno and garlic and pulse for 30 seconds.
3. Add the dried basil leaves and pulse roughly.
4. Add oilve oil slowly while continuing to pulse.
5. Add parmesan cheese, salt and pepper.  Pulse until smooth.
6. Serve with pasta or as a dip for bread.

Note: Store in the refrigerator.  Pesto will remain fresh for a week.