New Meal Monday: Pesto Zoodles
For the last several years "spiralizers" or "spiral slicers" have been one of the most popular products in our store.
The concept of slicing veggies into long ribbons or strips has been around for some time, as have some of the gadgets used to do thing; however it seems within the last few years everyone wants to "spiralize" their veggies.
I have a couple of theories as to why this is: One is that Oprah put one of these gadgets on one of her various lists (so I've been told). The other is that there is an increased number of people looking to reduce their gluten intake, and the most popular use for a spiralizer is to create long strips of zucchini that look like noodles--some may call them "zoodles"--and serve them in a dish like pasta.
I have to be honest--this is trend I've been skeptical of, but we tried it this week and it was both delicious, and a lot of fun to make! My wife actually had to cut me off--I couldn't stop zoodling--I mean look at all these zoodles!
If you don't know what a spiralizer is, there are a variety of designs of both handheld and counter-top models (depending upon how much zoodling you intend to do). You can see the spiralizers we carry on our gadgets page. We used the OXO Handheld Spiralizer and it worked great!
What you’ll need:
- 4 zucchinis, spiralized
- 1 ½ cup cherry tomatoes, halved
- 4 cups spinach
- 1 cup pesto
- Grated parmesan
- ½ tsp pepper
- 2 Tbsp olive oil
How you’ll do it:
- In two separate skillets heat oil (1 Tbsp each).
- In medium sized skillet saute tomatoes. Once tomatoes begin to soften, add spinach and pepper and saute until spinach is cooked (1-2min).
- At the same time, in large skillet cook zucchini--tossing regularly with tongs--until cooked (but not too soft!) about 5-7 minutes (recommend draining liquid about ½ way through.
- Combine all ingredients in a large bowl, toss with pesto.
- Add Parmesan cheese to taste, and enjoy!