Zoodles have been making a more frequent appearance on my dinner table (ehhh coffee table) ever since I bought my faaavorite new kitchen toy, the Paderno Spiralizer. I’m so excited about my new spiralizer that I decided to make a healthy, veggie filled dinner on a Saturday! Yep, a big bowl of veggies on the weekend. Plus, I had plans to meet up with my friend Kelly at our halfway point, my parent’s house in Park Ridge, to make dinner together.
Kelly’s a vegetarian so this was a perfect excuse to whip out the old (brand new) spiralizer. I decided to pair these zoodles with fingerling potatoes, cherry tomatoes, pine nuts, pesto, and parmesan. This dish was so easy to put together–I know I’ll be making it again soon! The first step is to chop up the potatoes and toss them with a little olive oil and salt on a roasting pan. Then, roast them in the oven at 375F for ten minutes, add a half cup of pine nuts to the pan, and roast for another ten minutes. Make sure to watch the nuts to make sure they don’t burn in the process. I used 6 small/medium sized zucchinis. I rinsed each one and cut the ends off before using the spiralizer. If you don’t have a spiralizer, you can chop the zucchini into very narrow strips or use a mandoline. It won’t have the same noodle-like appearance, but it will be close.
Before owning a spiralizer, I had a mandoline that I used to make zucchini noodles, but using that thing was such a battle…honestly I’m lucky I still have all my fingers intact! I first heard about this spiralizer when reading through the Skinny Taste blog. This blog has so many good ideas and recipes I can’t wait to try out. I don’t even like beets and I’m so tempted to spiralize one just because it looks so pretty on a plate with it being such a deep red color. I feel like this gadget may revolutionize my dinners. And breakfasts (hellooooo hash browns.) I’m getting ahead of myself though–back to the zoodles! The next thing I prepared were the cherry tomatoes.
Can’t forget my favorite part about cooking at home: Snacking on bread, olive oil, cheese, and wine. Mmmm.Next, I sauteed the zoodles with a little bit of olive oil and salt in a large wok on the stove. Since the zoodles were pretty long and we weren’t trying to get all Lady and the Tramp while eating, I used a very fancy chopping technique to shorten them. Just kidding, I used some kitchen scissors to cut the noodles. Just a couple of snips did the trick.
After the noodles saute for about 5 minutes, add the roasted potatoes, pine nuts, and tomatoes.Mix everything together and stir in 5 tablespoons of pesto and half a cup of parmesan, or more. And that’s it! So easy, so good, and in the words of my dad after his first bite, “I can feel myself getting healthier already!” 🙂 Thanks to my wonderful friend, Kelly, for capturing all these pictures for me! Cheers everyone!