Recipe: 15 Minute Pesto Zoodles

I’m off to work! I can’t complain, I had a great few days off, although the cold had me seriously deterred from doing much. Another reason I am happy to have Henry; I would’ve stayed in all weekend if he wasn’t so rowdy. Not shockingly, he had just as great of a time at the dog park in 20 degree weather that he does in 80 degree weather, we just can’t stay as long, but it was definitely worth it. The majority of the weekend was spent seeing girlfriends and catching up on things we have all missed over the last few weeks and months, which felt amazing. I love reconnecting with friends.

I can’t help but mention, Alex had a pretty awesome weekend too. Look at these pictures from his snowboarding trip to the Upper Peninsula of Michigan: (all unedited, how?!)

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Back to my weekend … Yesterday was definitely the highlight – I spent the afternoon with some of my favorite kiddos, first at the Nutella Cafe on Michigan Avenue, and then off to Dylan’s Candy Bar we went! What better way to spend a day off school, right?! Personal recommendation: the Nutella crepe with strawberries is the best thing on the menu.

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Since our main food group was sugar (with the occasional vegetable or grain), I thought a veggie heavy option would help offset the headache I had from eating two Nutella dishes and bringing home Dylan’s Candy Bar’s best sour dots after. I really thought those would’ve lasted longer

I have been craving pasta lately. Gluten free pasta actually isn’t too bad. Spaghetti squash is a really awesome alternative as well. But, with both of those, I have been there, and eaten that many, many times. Three zucchini in my fridge were on their way out, making zoodles an easy and logical option for the night. The sauce is really what made it so great, though! Bonus was that I went to bed actually full. And it only takes 15 minutes! 


c6f7e55f-6992-49ff-b7f5-4638ad3d1f34Zoodles:

  • 3 full zucchini
  • 1 spiralizer
  • paper towel
  • salt
  • 1 tbsp of olive oil

Spiralize the zucchini into noodle-like shapes. Lay them out across paper towel and sprinkle with sea salt. Let sit for a few minutes, up to an hour, to extract some water from the zucchini.

Heat olive oil in a pan on medium heat. Add zucchini noodles and cook for roughly 4-7 minutes. I like a more al-dente finish, so I stick closer to 5 minutes, however, I have seen any recipes say to go for up to 12-15 minutes. In my opinion, if they go past 7 minutes they get mushy, which isn’t always appetizing.

Sauce:

  • 1 avocado
  • 1 tbsp of garlic
  • 1 lime
  • salt and pepper
  • Optional: 1 tbsp store bought Pesto (not the Genovese kind, that is definitely not my jam; the Costco version is 100% my favorite but I can guarantee not the healthiest)

This sauce is so great, we have it with chicken in the summertime or anything grilled. It also is a tasty dipping option for snacks.

While your zucchini noodles are cooking, combine the avocado, garlic, lime juice and pesto if that is your thing, in a blender. I used my awesome new immersion blender from Braun, which worked out perfectly! Mix until it thins out, but still has a cream like consistency (one you associate with Alfredo sauce). Surprisingly, this stays fresh for a few days in an airtight container. You know how guac spoils within that day? This doesn’t.

Once the noodles are done, combine them in a bowl along with the sauce and toss until all the noodles are coated. After you feel they are sufficiently covered, add some goat cheese to the top and as always, some Sriracha (cha cha)!

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