Pesto Zucchini Noodle Pasta

A few weeks ago I bought a spiralizer.  I have been reading about these gadgets for quite some time now and have been curious about how well they work, however I couldn't justify buying another gadget when I had a cheap julienne peeler that I have been making zucchini noodles with for a few years now.  This past Christmas my uncle got me a gift card to Williams-Sonoma, so I got the green light to splurge on kitchen accessories.  My first purchase was a flat cast-iron pan.  I love my grill cast-iron pan and wanted to get the flat version to cook more delicate proteins, like fish, as well as crisp vegetables, like potatoes, when making hash browns.  The pan is a wonderful addition to my kitchen!

From the moment I received the gift card, however, the first thing on my mind was the spiralizer.  It's actually not that expensive, but I am a sale shopper and even with free money to spend at one of my favorite stores I had to wait for a deal to come along before I bought it.  A few weeks ago, I snatched up a sale opportunity and bought myself a spiralizer, just in time for my zucchini plants to start producing.  Homemade zucchini noodles, here I come!

The difference between using a julienne peeler and a spiralizer to make vegetable noodles is astonishing.  There really is no comparison.  The spiralizer makes long, curly, thick noodles that perfectly mimic the size and consistency of regular spaghetti.  Using a julianne peeler will leave you with short, flimsy, noodles that are easy to overcook and not quite as convincing bowl of "pasta".

Everyone who I have made these noodles for has loved them.  There really isn't anything not to love! With a great consistency and neutral flavor that becomes whatever sauce you add, they are every bit as satisfying as a big bowl of pasta without all the heaviness and guilt!

If you are new to zucchini pasta, I decide how many zucchini I need to spiralize by how many people I am cooking for.  You want one zucchini per person, and as it takes less than a minute to spiralize a zucchini, and only about two minutes to cook the zucchini noodles, you can have a pasta dinner on the table faster than using wheat pasta!

I dressed my noodles with herbaceous hemp heart pesto, leftover 4th of July grilled veggies, and fresh chopped kale.  DELICIOUS!  It also was pretty fun to walk out into the garden to pick my pasta. Can't say that everyday!

Even if you don't have a spiralizer, you can still enjoy this summer dish.  You can use a julienne peeler, mandolin, or even a regular vegetable peeler to make zucchini noodles!  Eat in season and let zucchini shine as the center of your next meal!


Pesto Zucchini Noodle Pasta

*This recipe makes enough for two servings.  You can easily double or triple this recipe to feed more people.

2 medium zucchini (if you are growing your own, don't let them grow gigantic: pick them early!)
2 cloves garlic, minced
1 Tbsp extra virgin olive oil
dash of salt and pepper

1/4 cup herbaceous hemp heart pesto (or your favorite pesto)
Pecorino Romano cheese (optional)
lemon zest

Additional Toppings:
grilled mixed vegetables
parmesan crusted mushrooms
beans
grilled chicken or tempeh
fresh chopped kale


Directions:
1.  Cut both ends off your zucchini.

2.  Make the zucchini noodles using a spiralizer, julienne peeler, mandolin, or vegetable peeler.

3.  Heat the oil and garlic over medium heat and saute until the garlic is fragrant and starts to crisp. Add the noodles and sprinkle with a generous amount of salt and pepper.  Saute, stirring constantly, for about 2 minutes or until the noodles are al dente.  I like to use tongs to easily turn the noodles over, so all the noodles get an even amount of heat while cooking.

4. Remove from heat and toss with pesto sauce.  Sprinkle with cheese and lemon zest, and fold in any additional toppings and serve warm.