Zoodles are oodles of fun, especially during tomato season! Upgrade any pasta dish with veggie noodles for a healthier meal that’s low in carbs, calories, and high in fiber. This one just happens to be meatless, vegetarian, vegan, and you won’t even miss the meat or cheese one bit! I used the inspiralizer to make noodles out of zucchini and summer squash before adding fresh tomatoes and a vegan pesto that is out of this world. Ready to be inspiralized?
Ingredients: (makes two servings)
- 1 zucchini
- 1 summer squash
- 1 large tomato
- 1/2 cup arugula
- 1/2 cup fresh basil leaves
- 1 tablespoon pine nuts
- 1/3 avocado
- 2 tablespoons olive oil
- 1 teaspoon nutritional yeast (optional)
- 1 lemon
- 1 teaspoon sea salt
Instructions:
Use Inspiralizer (or your tool of choice) to make noodles out of the zucchini and squash. Put noodles aside on a plate, sprinkle sea salt over noodles, and let sit to drain some of the liquid. For pesto, in a Vitamix, blender, or food processor, combine arugula, basil, nuts, avocado, 1 tablespoon olive oil, nutritional yeast, and the lemon (remove seeds, optional to use juice or peel as well like we do.) Add a few spoonfuls of water if needed, so that mixture blends together.
Put zoodles in a pan on the stove over low heat and add remaining olive oil. Once they start to cook and soften, add pesto and cubed tomato. (For added protein and creaminess, you can also add one egg to the pan at this time.)
Mix over heat a few more minutes until noodles are all covered in pesto and tomatoes have softened. Remove from heat and serve in pasta bowl, garnish with basil leaves. Bon appetit!
One Healthy Breakdown: There’s nothin’ wrong with a little healthy Italian.
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