Noodle: a strip, ring, or tube of pasta or similar dough, typically made with egg and usually eaten with a sauce or in a soup.
The simple ingredients that make up what is a noodle can vary from place to place; from the spaghetti in Italy to the udon in Japan. Yet the outcome is always a delicious starch that soaks up immense flavor.
Now turn to 2017 and noodle has been blown up. Do you really think 15th century Italians would be happy with us calling sliced vegetables, noodles. I think not. Yet why do we find the urge to turn everything into a noodle shape? My only answer is that we are trying to trick our brains into thinking we are eating a comfort carb loaded meal. Poor gluten, always has to be the bad guy.
Because I am definitely pro-carb and pro-gluten, I was hesitant at first. I don’t often like to jump on the new fad food train. Yet after pictures and pictures of the magic a spiralizer can do, I bought a one way ticket.
My first few seconds of attempting to spiralize a zucchini were treacherous. What was coming out was a stringy hacked mess why do people do this. I persevered through and all of a sudden ‘noodles’ were forming in front of my eyes. I didn’t want to stop, the long strands of zucchini were curling into a beautiful array of endless art. Nearly 3 zucchinis later and I had a mountain of curly strings-hey it kinda actually looks like pasta. If pasta was weirdly translucent and had random bits of dark green throught.
That being said, I can now understand the craze. Creating the zoodles was fun and exciting, and most likely a great way to get everyone to eat more of their vegetables. You can take these zoodles to the next level by making the Vegan Spinach Pesto. Not only is it delicious, but you will get in your much needed serving of dark greens! Hello Iron and Vitamin K.
Fun Nutrition Fact: Think of Vitamin K as an invisible band aid- when you get a cut Vitamin K is essential in regulating your blood to clot and prevent excessive bleeding. **which you will need if you are a tad kitchen inept**
After my first zoodle creation, I was won over. I think you will be too.
Vegan Pesto Zoodles
Makes 2 Hearty Bowls, Cook + Prep Time 40 Minutes
Endive and Indulge Creation
2 1/2 Zucchinis, spiralized
4 Roma tomatoes, cut in 1/8th wedges lengthwise
1/2 Red onion, sliced thiny
3 Cloves garlic, peeled
2 tbsp Oil
1 tbsp Balsamic vinegar
1/3 cup Olive oil
2 cups Spinach, packed
1 Clove garlic
1/3 cup Basil
Juice of 1/2 lemon
- Pre-heat oven to 400F; add tomatoes, onion, garlic, oil and vinegar, S+P to roasting pan and bake for 35 minutes
- Make Pesto: combine all ingredients in food processor or blender and set aside.
- In a large frying pan or wok heat a tbsp of oil and add zucchini. Stir fry for about 3 minutes and then add pesto and everything from the roasting pan. Cook for another 2-3 minutes. ** Do not overcook or zucchini will get watery and fall apart**
If you are short on time, substitute the home roasted tomatoes for jarred sun-dried tomatoes.