OK Guys. I posted this on Facebook yesterday, and in case you missed it I just wanted to let you know that I am going to be on competing on Cutthroat Kitchen this Sunday on the Food Network. I will write a post about it and all of the insanity of the experience on Sunday, but in the mean time I just had to throw that out there ☺
Now onto the noodles…So this is practically a real time post. Most of these recipes I make several days or even weeks ahead of time, but these noodles are just too dang good not to share immediately. I ate them for dinner tonight.
This is actually the third time I have made these in the last week I have been home. For a girl that cooks like I do (and hardly anything twice) that is serious. Zucchini noodles have become a bit of an obsession. However, considering it is the middle of summer and I can’t just wear sweats and yoga pants all day, I think that there are worse things to have an obsession with, right? I mean raw vegetable noodles that somehow manage to mimic the texture of real pasta with pretty much ZERO calories are right up my alley. Aren’t they up everyone’s alley?
And the truth is, you won’t even bother to be thinking about how pleased you are for being so healthy because you will be too busy digging in for second and third helpings based purely on the taste. Seriously. Now the basil almond pesto doesn’t hurt either. Pete and I had an incredible basil pesto the first night we were in Lake Como a few weeks ago and I have been craving it ever since. Because I am allergic to pine nuts, I substituted almonds, and it is a great switch out. When you add a handful of the sweet cherry tomatoes that are in season right now, you kind of have magic on your hands….
I have to note that Pia even ate these a few nights ago- so they could be kid friendly. I think I will try them with tomato sauce and meatballs and really get a kid friendly review- I will let you know how it goes. Either way- both kids loved using the vegetable spiralizer to make the actual noodles. They made zucchini spaghetti in time to the frozen soundtrack. Let it go…. Let it gooooo…
Did I tell you guys that my kids are in a Frozen performance this Friday?! OMG. It is the funniest, most dramatic thing ever. I am even dreaming Frozen songs. Seriously. They are in my dreams. But it is worth it to see these two performing. I may consider putting a little snippit of video in Saturday Stuff because it is just too cute…
Other peoples recent Zucchini noodles that rock my world:
–Zucchini Noodles with Pistachio Kale Pesto and Cherries– Edible Perspective
–Zucchini Noodles with Bacon, Brussels Sprouts and Hazelnuts– Deliciously Organic
–Zucchini Spaghetti with Peaches and Pumpkin Seed Pesto– Food Loves Writing
This is the spiralizer that I have liked the best (I tried several varieties before finding this one. (not sponsored, just love it).
Recipe: Zuchinni Noodles with Basil Almond Pesto and Cherry Tomatoes
- Basil Almond Pesto:
- ½ yellow onion, diced
- 2 cups basil, packed
- ½ cup raw slivered almonds
- 1/3 cup olive oil
- 2 teaspoons red wine vinegar
- pinch of crushed red pepper
- kosher salt to taste
- 3 large zucchini
- 1 pint cherry tomatoes
- 1/4 cup sliced almonds for garnish
- fresh basil for garnish
- In the bowl of a food processor, combine the onion, basil, almonds, olive oil, vinegar and crushed red pepper. Pulse until you have a smooth pesto and then season to taste with kosher salt.
- Run the zucchini through a vegetable spiralizer and collect in a large bowl. Toss the zucchini noodles with the pesto until the noodles are well coated. Season to taste with kosher salt. Toss the sliced almonds in.
- Transfer to a platter and sprinkle with the cherry tomatoes and tuck the fresh basil at the corners for garnish.
Preparation time: 20 minute(s)
Number of servings (yield): 4