3 hours ago
Tuesday, June 14, 2016
Here I am "zoodling" again.
This time I used yellow squash instead of zucchini to make a mock pasta.
Since my garden is filled with basil, I made a simple basil pesto and threw in some cherry tomatoes.
Big blobs of fresh mozzarella melt into the warm zoodles to make a delicious, easy summer meal.
Low carb and delicious, and Henry thought it was pasta!
Yellow Squash Zoodles w/ Pesto & Tomatoes:
4 yellow squash
2 large garlic cloves
1 pint of cherry tomatoes, halved
handful of kalamata olives, chopped
fresh mozzarella balls to taste
2 tbsp of basil pesto
splash of white balsamic vinegar
salt & pepper
fresh basil leaves for garnish
Spiralize your squash (or buy them already spiralized.....Whole Foods sells them already done for lazy people like me).
Coat a large skillet w/ olive oil and heat the whole garlic cloves until fragrant (you can discard it later, or eat!).
Cook the zoodles in the garlic oil for only 2 minutes, they cook quickly.
Add in the tomatoes and toss around.
Turn off the heat and add in the olives, pesto, splash of vinegar and mozzarella balls.
Serve warm or at room temperature. Garnish w/ basil leaves.
I have a copy of the new cookbook NOURISHING NOODLES by Chris Anca to give away to one of my readers.
It is a beautiful book filled with raw and cooked spiralized vegetable recipes.
100 terrific plant based recipes made with beets, zucchini, carrots, you name it.
Soups, salads, mock pastas......tons of fabulous ideas in which to use your spiralizer.
Just leave a comment, and a random winner will be selected!