Do you love the creaminess of fettucine alfredo?
Well – here is a healthier version.
Let’s call it Zoodles (get it – zucchini noodles – zoodles)
I have always been a little skeptical about zucchini pasta recipes, but I decided to try one since it is such a great option during our 10-Day Spring Cleanse. I bought a veggie slicer and made a quick and easy meal that was amazingly good.
I chose the Paderno Spiral Vegetable Slicer at $36.99 at my favorite cooking store, mainly because it can slice everything from potatoes to veggies to fruit with 3 different blades: spiral, shoe string and shreds. It was super easy to use and is my new favorite kitchen gadget.
Here is what the zucchini looks like afterwards.
The wonderful thing about zucchini pasta is that it is easy to make and can be paired with pesto, marinara sauce, pad thai sauce, kung pao sauce, etc.
Here is my Cilantro Pesto Zucchini Pasta.
- 3 Zucchini, ends trimmed
- 2 cloves garlic
- Red pepper flakes
- Sea salt and freshly ground black pepper
- 1/4 C extra virgin olive oil
- 2 C fresh basil or cilantro leaves
- Lemon juice from 1/2 lemon
- Optional: cherry tomatoes, halved
- Use a spiral veggie slicer to cut the zucchini into noodles. Set aside.
- Combine the basil (or cilantro) and garlic in a food processor or small coffee bean grinder and pulse until chopped.
- Slowly add olive oil and lemon juice and pulse until blended.
- Heat the zucchini pasta on medium high heat with 1 T of olive oil.
- Add red pepper flakes for some heat and sea salt and pepper.
- Add pesto and tomatoes if using.
- Stir until coated evenly.
- Serve and enjoy.
Can add any type of nut to the pesto mixture as well (cashews, pine nuts, etc)