Have you noticed vegetable noodles are everywhere right now? Have you tried them?
Swapping out regular noodles for spiralized veggies is a tasty way to sneak in an extra serving of vegetables and indulge a carb craving without having pasta. It’s a nice way to keep meals light and fresh for spring. Plus, they’re a big hit with the whole family. Troy, the kids, and I all love them!
For this recipe, we made zucchini noodles (a.k.a. zoodles or zoo noodles), paired them with a simple pesto, and roasted some tomatoes to add a nice, rich colour to the dish. Feel free to swap out the pine nuts in the pesto for almonds or walnuts – whatever you have on hand! We also recommend topping it with chicken for extra protein, too. I’m not kidding this recipe is one of our family favourites and we now prefer it over regular pasta!
For zucchini noodles:
2–3 medium sized zucchinis
Pinch of salt
For roasted tomatoes:
6 vine-ripened tomatoes
1 head of garlic
Salt and pepper
2 1/2 cups fresh basil
3 cloves of roasted garlic
Juice and zest from1 lemon
1/4 cup olive oil
Salt and pepper
1/4 cup lightly toasted pine nuts
1/4 cup lightly toasted walnuts
Using a vegetable spiralizer (we’ve linked some of our favourites below), make noodles with both zucchinis. Place them in a colander with a plate or bowl underneath. Lightly sprinkle with salt, toss, and set aside.
Preheat your oven to 375°F. Line a baking sheet with parchment paper and place the tomatoes on it. Cut the head of garlic in half and place it on the baking sheet. Drizzle olive oil over the tomatoes and garlic. Sprinkle with salt and pepper. Roast them in the oven for about 20 minutes until the tomatoes are softened and the garlic is golden. (Prepare for your kitchen to smell amazing!)
In a food processor or blender, pulse the pine nuts and walnuts. Once ground, add the remaining ingredients into the blender and mix until your preferred consistency. (Tip: If your pesto is too thick, add in small amounts of olive oil at a time and blend. Repeat until your pesto is perfect.)
In a large frying pan, over medium heat, sauté the noodles with a scoop of pesto for a couple minutes until lightly softened.
Serve on a large platter with the roasted tomatoes and garlic. Enjoy!
In case you were wondering, you don’t need to sauté the noodles – they could be eaten raw! We just like them slightly cooked. Based on our recipe, there should be extra pesto. Place it in an airtight container and it will keep in the fridge for up to 3 days. It also freezes well.
I’d love to know if you tried this recipe. What’d you think? If you share photos of your attempt on Instagram, be sure to tag me!
Recipe created by MH food editor, Erin Girard.