When summer squash are in season, we use our spiralizer to make heaping plates of veggie noodles. Tossed in raw marinara or pesto they make for wonderful light dinner Since it's not that time of year yet and we're still craving warm and heartier food, we sometimes bulk up conventional pasta with an equal volume of veggie noodles. This is a great way to sneak in some vegetables while also cutting the calories of a heaping bowl of spaghetti almost in half. If your sauce is flavorful enough you probably will barely notice that half of your dish is made up of vegetables. I mean, just look at the picture below and try to identify the zucchini noodles. Pretty hard, huh?
Pesto Pasta with Spiralized Zucchini and Carrots
Makes 2 servings
- 1/2-3/4 cup of vegan pesto (recipe below)
- 4 oz linguini, spaghetti or other long pasta
- 1 1/2 teaspoons salt
- 2 medium zucchini, spiralized into thin noodles (you can use a vegetable peeler for the noodles if you don't have a spiralizer)
- 1 large carrot, spiralized into thin noodles
2. In a medium pot, bring water to a boil. Salt it, add your pasta, and cook per the package's directions until al dente. Drain the pasta.
3. Heat the pesto in a pan over medium heat for about 3-4 minutes. Add the pasta, the spiralized zucchini and carrots. Toss until the pesto is evenly distributed and the pasta, zucchini and carrots are hot.
Makes about 1 1/3 cups
- 3 cups packed basil, washed and dried
- 1/3 cup nutritional yeast
- 1/2 cup almonds, raw or toasted
- 4 cloves garlic
- 3/4 cup canola, light olive oil, or other light-tasting vegetable oil
- 3/4 teaspoon salt
- 1/2 teaspoon pepper
2. Through the small opening on top of the food processor, slowly stream in the olive oil while the food processor is running. Keep processing the mixture until you have a smooth sauce. Taste and adjust the seasonings or the amount of oil until you reach your desired consistency.