Monday, July 31, 2017

Zoodles with Sun-dried Tomatoes, Basil and Pine Nuts

Eating your veggies has never been easier. It’s that time of year when farmers markets are in their full glory with piles upon piles of corn on the cob, tomatoes and zucchini just waiting for you to snatch them up and make something magnificent with them.

Skip the pasta and create zoodles, zucchini made into noodles with a spiralizer. You can use a knife to make the zoodles, but the spiralizer makes the job really fast. I purchased mine this past weekend at Williams Sonoma. 

This recipe will serve four as a side dish or two as a main dish. Don't want to skip the meat? Grilled shrimp or chicken would be a great addition for this ready-in-minutes dinner.

Zoodles with Sun-dried Tomatoes, 
Basil and Pine Nuts

Servings: 2-4
4-5 medium zucchini
2 tablespoons olive oil
2 cloves garlic, minced
¼ cup pine nuts, toasted
¼ cup sun-dried tomatoes, drained
Fresh basil, thinly sliced
Freshly grated Parmigiano-Reggiano
Salt and freshly ground black pepper

With a spiralizer, cut zucchini into noodles. The strands will be long, so cut them about the length of spaghetti.

In a deep skillet, heat oil over medium heat. Add garlic and cook for 1 minute. Add the zoodles and cook for 5-7 minutes, turning with tongs until they begin to soften but are still 
al dente like pasta.

Add sun-dried tomatoes, basil and most of the pine nuts. Toss with tongs and cook for 1 minute.

Remove pasta mixture from skillet, and place it in a large serving bowl. Add salt and pepper to taste. Top with grated cheese, more basil and remaining pine nuts.

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