Spaghetti was always one of my favorite meals growing up. I remember how fun it was to twirl the spaghetti on my fork and then slurp a long strand. It was the only food you could “play with” while eating. Talk about a fun food! So you can imagine how much fun I had putting a healthy spin on one of my childhood favorite dishes. The great thing about my Zucchini Spaghetti with Pesto Sauce recipe is that is a low-carb alternative to regular pasta, has a yummy crunch and takes about 15 minutes.
You ready for this?
Here’s what you’ll need:
Pesto Sauce Ingredients
- Spinach – 1 cup
- Kale 1 cup
- Basil – 1 cup
- Almonds – 1 cup
- Olive oil – 1/2 cup
- Water – 1/4 cup
- Salt – 1/2 teaspoon (or season to taste)
- Garlic – 2 small cloves
- Lemon – juice of one
Zucchini Spaghetti Ingredients
- Zucchini’s – 2 medium size
- Cherry Tomatoes – 1 cup
Before we start, let’s chat talk how amazing Spiralizers are:
I would recommend the Inspiralizer. It’s a little bit of an investment at $50 but unlike other spiralizer there are four different blade settings which you can easily change by turning one button and you can spiralize so many different veggies! Just check out these rings you can make on the “spaghetti setting”.
I’ll let you in on a little secret. To prevent your noodles from being soggy overnight, use a cheese cloth (doesn’t contain cheese) to drain the excess water. You can get purchase this one from Amazon for less than $5.
Ok, lets get to it! Four easy steps and you’ll be chowing down!
Step 1: For the pesto, pulse all the ingredients in a blender until mostly smooth. This makes about 1.5 cups of pesto but you will only use a few tablespoons at a time.
Step 2: Slice the cherry tomatoes in half. Cut the zucchini into long noodle-like shapes using a spiralizer.
Step 3: Toss the zucchini noodles with the pesto.
Step 4: Top with cherry tomatoes and enjoy!
I would love to hear about some of your childhood memories. What’s one of your favorite childhood food memories?
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