By Chris, June 24, 2020

Zucchini noodles are a delicious, healthy, and easy way to use the abundance of this spring/summer vegetable that is soooo versatile and good for you too! This recipe takes the blank canvas of zucchini, and pairs it with a fresh homemade pesto that is packed with fresh spinach, basil, walnuts, grated Romano cheese and garlic for a quick , delicious, easy sauce that adds a punch of bright flavor with one quick zip of the food processor. Coming together in a matter of minutes, this recipe is perfect anytime! From a quick week night meal to an afternoon of entertaining , this no guilt noodle dish shines with the addition of sun dried tomatoes and mini fresh mozzarella pearls.

Let’s get started!

Using your handy dandy Spirializer, transform your zucchini into beautiful noodles just like this. I have an inexpensive hand held one that I thicker noodles. Feel free to vary up the size noodles and have fun!
In a food processor, I combine fresh, basil, spinach, garlic clove, walnuts , grated Romano cheese and a dash of salt and pepper along with extra virgin olive oil to create a delicious , healthy pesto . If you have any leftover pesto after making this recipe, you can easily store it in the fridge in a jar with a tight fitting lid for about a week or so.
Cooking the noodles in a large deep pan is recommended . I add about two tablespoons of oil to the pan over medium low heat. Add the zucchini noodles and toss coating them with the oil. Since zucchini contain water, I do not drain or wring them out beforehand so that the water that gets released helps to steam and cook the noodles.
Once the noodles are cooked, adding the pesto sauce and a bit of warm water to the hot noodles in the pan create a beautiful sauce that coats the noodles. I top it with chopped sun dried tomatoes, fresh mozzarella pearls , and walnuts for a delicious , colorful healthy well rounded meal that will leave you full and satisfied without weighing you down.

Recipe

Ingredients:

  • 5 zucchini spiraled
  • 3/4 cup extra virgin olive oil + 2 tablespoons for sauteeing
  • 1 cup fresh basil
  • 2 cups fresh spinach roughly chopped
  • 1/3 cup grated Romano cheese
  • 1/2 cup walnuts for pesto + more for garnish
  • 1 clove fresh garlic peeled
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon salt
  • 6 large sun dried tomatoes packed in oil chopped
  • 1/3 cup fresh mozzarella pearls

Directions:

For pesto – In a food processor, add 3/4 cup olive oil, basil, spinach, garlic, salt, pepper, Romano cheese and 1/2 cup walnuts . Pulse until it all comes together and forma a paste. If you feel it’s too dry you can add a little more oil. Set that aside. In a large deep pan/skillet on the stove over medium /low heat, add two tablespoons of olive oil . Add the zucchini noodles and toss to coat. Cook for about 5-7 minutes stirring occasionally. Add about 1/2 cup of pesto and stir until it is combined. A little splash of warm water may be added to loosen up the pesto if needed. Remove from heat . Place the zucchini noodles in a serving platter and top with the chopped sun dried tomatoes, some walnuts for garnish and fresh mozzarella pearls.

Notes:

  • Block mozzarella may be used instead of fresh. Cut into small cubes.
  • walnuts may be substituted . I’ve used pecans, Almonds and hazelnuts too!
  • I used walnut halves for the garnish , however chopped is great too!

I hope you enjoyed this recipe blog . I’d love to hear back from you !

Thanks,

Chris