zucchini noodles

May 6, 2015 § 59 Comments

zucchini noodles

I’m easily over-stimulated in large department stores, especially ones that involve home & kitchen products.  I find it difficult to concentrate and I end up spending way too much time walking the isles in sensory overload.  But on this visit I was on a mission.  I needed to find a spiralizer and I knew BB&B would have one.


And sure enough. I found this kitchen tool.  A spiralizer.  After paying for it I headed over to the co-op and picked up 3 medium sized organic zucchini.  My plan for the day was to prepare zucchini noodles for dinner and toss them in my favorite parsley pesto.

zucchini noodles

I am not a kitchen gadget & tool person.  If you can believe it I don’t own a blender, food processor (it stopped working), Kitchenmaid mixer, slow cooker or microwave (well, we have one but it’s in the basement).  I guess you could call it an ill equipped kitchen, but we get along just fine. However, this gadget…the spiralizer is something I have grown very fond of.  It creates beautiful strings of vegetables. You can even twirl your freshly spiraled vegetables around your fork and have the same wonderful sensation that only spaghetti can satisfy.  It’s a hot item and most likely considered a trend, but I am convinced it is a nice alternative to enjoy a bowl full of delicious healthy noodle-like textured vegetables similar to semolina pasta.  If you are unable to obtain a spiralizer you can achieve the same wonderful pasta like “noodle” by using a vegetable peeler and shaving your zucchini into thin ribbony Pappardelle.

I n g r e d i e n t s

  • 3 medium sized zucchini’s – spiraled or shaved with a vegetable peeler
  • large handful fresh parsley (about 1 cup once it is finely chopped)
  • 1/2 cup freshly grated parmesan
  • 2 small cloves garlic, peeled
  • 1/2 cup extra virgin olive oil
  • 1/4 cup pecans, walnuts or pine nuts (I used pecans)
  • 1/2 teaspoon chili flakes
  • salt (about 1/2 teaspoon)
  • large handful arugula

Spiralize the zucchini and set aside.

If you don’t own a food processor finely chop parsley, garlic and pecans.  Combine with olive oil, parmesan and chili flakes. Toss zucchini, arugula and pesto in a large bowl.  Taste and add a little more parmesan and / or salt to your liking.

If you own a food processor…place the parsley, parmesan, garlic, pecans and salt in a food processor and pulse for a few seconds to combine.  Scrape down the sides of the bowl, then pulse again.  Drizzle in the olive oil while the machine is running just long enough to incorporate the oil. Toss zucchini, arugula and pesto in a large bowl.  Taste and add a little more parmesan and / or salt to your liking.



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