Getting a spiralizer has become a blessing. Being able to prepare vegetables in such a unique way opens the door for creativity. Whether you are replacing a carb in a noodle dish or garnishing a spring salad, this tool does the trick.
For this recipe, we replace 50% of the spaghetti noodles in a classic pesto recipe with veggie noodles to brighten up the already tasty meal with the soft crunch of carrots and zucchini. What do you have up your sleeve when it comes to this neat tool?! The possibilities are endless.
Ingredients:
2 Zucchini or Green Squash, spiralized
3 Carrots, spiralized
1 Red Onion, chopped
15 Cherry Tomatoes, halved
4 Cloves garlic, finely chopped
¼ Cup Basil Pesto Homemade or store bought
¼ Pine Nuts, toasted
2 servings spaghetti noodles
Vegan Parmesan Cheese (Optional Garnish)
- Wash , Chop and/or Spiralize all of your produce. Put a large pot of water on to boil.
- In a large skillet toast your pine nuts over medium heat using no oil tossing frequently for about 7 minutes. Set aside.
- In the same large skillet cook the chopped garlic and onions with 2 tsp. of olive oil for 4-5 minutes over medium heat. Until onion start to become translucent and fragrant.
- When the water is boiling cook your spaghetti noodles to desired tenderness. I tend to cook them for a little less time because they will cook a little when tossed with the ingredients in the skillet later.
- When the onions and garlic have filled your kitchen with great smells put your spiralized vegetables into the skillet with 1 tsp of olive oil. Toss frequently. Veggie noodles will begin to release liquid as they cook so do not worry if it starts out looking dry.
- When the veggie noodles start to look tender (about 4-5 minutes) stir in the pesto and tomatoes.
- Serve with toasted pine nuts and grated vegan cheese, if desired.
