![]() I don’t recommend freezing leftovers as the noodles will get soggy once frozen and thawed. Reheat on the stovetop, but be careful not to overcook. Once cooked, leftovers keep refrigerated for 3-4 days in a sealed container. Spiralize the noodles up to 3 days before salting and cooking and store them in a sealed container or zip-top bag in your fridge. Your zucchini pasta can be prepared in advance. Or give our sweet potato spaghetti aglio e olio a try! Storage Not feeling zucchini? Try this dish with spiralized sweet potato, beets, carrots, butternut squash, or broccoli. Make it nutty! Add some toasted slivered or sliced almonds, or toasted pine nuts on top. Make it Bolognese: Skip the pesto and opt for this vegan Bolognese sauce instead. ![]() Make it “pasta and meatballs” with a serving of these delicious lentil balls or go all out on zucchini with these sneaky zucchini meatballs.Īlfredo zucchini pasta: Heat this simple dairy free Alfredo sauce in the pan and gently sauté your noodles in it. Serve your pesto zucchini pasta with extra pepper flakes, vegan parmesan cheese, and fresh herbs like chives or fresh basil leaves, and enjoy! Variations NOTE: The salt will reduce your zucchini pasta and force the extra water out, preventing soggy noodles later. Spiralize your zucchini and place them in a colander inside a large bowl and generously sprinkle the zoodles with salt. (This is a summary with step by step photos, full recipe measurements and instructions are in the recipe card below.) But you may use any of your favourite pesto recipes, or even store-bought for this zucchini pesto pasta. Pesto: I’m using my homemade oil free basil pesto with lemon juice.You may reduce, increase or omit, to your taste. Red pepper flakes: Optional to add a touch of heat to the dish.If using larger tomatoes, dice them into bite-sized pieces. If using cherry tomatoes or grape, halve them. Tomatoes: I like heirloom grape tomatoes for this dish, but any tomatoes will do.NOTE: You may also purchase pre spiralized veggies from your supermarket to make this quick dinner even faster.The skin should be dark green, smooth, and blemish-free for optimum freshness. Zucchini: Choose zucchini that are narrow and long, with relatively even thickness from top to bottom for ease of spiralizing.Here’s what you’ll need: See recipe card below for quantities. Carbs from vegetables and whole grains are GOOD for you! So don’t be scared of the carb content in this pesto zucchini pasta. Gluten-free: This is a natural way to enjoy gluten-free “pasta”! With the added bonus of being low-carb (the less wholesome type of carbs, that is). ![]() Delicious: Truly, these noodles are so satisfying and tasty! The texture is firm, like ‘al dente’ pasta, with no soggy or mushy noodles here.Low calories: Not only is this zucchini pesto pasta loaded with nutrients, but it’s very low in calories and virtually fat-free! That makes these perfect for a healthy diet.Wholesome: You really can’t go wrong with vegetables that get smothered in more vegetables.I love spiralizing veggies for an easy, low calorie meal, as you may have noticed from my sweet potato spaghetti and these delicious zoodles with vegan bolognese sauce. This simple weeknight dinner is bursting with flavour, yet, doesn’t require a boatload of ingredients! BUT, most grocery stores will carry it all year long. Zucchini (also known as summer squash) is best enjoyed in hotter months when in season. It has been updated for content and photos. This recipe was originally published in June 2018. ![]() This pesto zucchini pasta (also known as courgette pesto pasta) is wholesome, delicious, and ready in no time! Spiralized zoodles are smothered in homemade pesto and topped with juicy heirloom tomatoes and a hint of spice. ![]()
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