Zucchini noodles, zoodles, or whatever the hip kids are calling it, are life-changing.
As in, I’ve eaten this dish every single day for the last week and it rocks my world every single time.
And the fact that I can trick my brain into thinking it’s pigging out on a bowl of spaghetti when it’s actually nothin’ but veggies?!
But you want to know my #1 absolute favorite thing about this dish?
It takes about 5 minutes to make + only requires one skillet, which means maximum flavor with minimal clean-up in a ridiculously short time span.
All hail zucchini noodles!!
You see, when I get home from work, I’m usually hungry. And by hungry, I mean ravenous. Ready to hit my fridge, Tasmanian devil style. It’s the kind of hunger that makes you go a little crazy. Don’t believe me? Listen to this:
A couple of months ago, I was heading home and, per usual, was ready for dinner since, like, 4pm. Stopped by a dastardly “Do Not Walk” sign, I blurted out, under my breath, in a sing-songy voice, “I’m so hungry” a la I’m So Fancy. Yeah, there were other people waiting for the light + I got some SERIOUS side eye.
Excuse me for being hungry. And for resembling a tomato when I blush, which I promptly did upon realizing what just happened.
Mmm sautéed tomatoes.
Oh, right you might want to actually hear about the dish and not just the ramblings of a mad, hungry woman.
It all started with a shiny new gadget from my mom on her Amazon Prime adventures. Normally, I’m not big on “toys” and “gadgets,” particularly when it comes to my teeny tiny kitchen. The party gets crowded quickly in there.
The Premium Slicer (also available at Target) fits nicely into my cabinet with the pots + pans and I gotta say, it gets the job done. I’ve used a standard vegetable peeler to create pappardelle “pasta” from zucchinis but having the Slicer create perfect spirals that actually look like pasta?! Put it this way, I’ve benched the veggie peeler.
Heat up a tablespoon of olive oil in a skillet on medium-low heat and once the oil is hot, I add the sliced grape tomatoes and give me about 30 seconds to start softening. Meanwhile, I slice the top off a zucchini and start spiralizing over the skillet. Once you’ve added all your veggies, toss the “pasta” with a spatula or rubber tongs to evenly cook for about 3-4 minutes. Toss in a dollop of pesto and because I pray at the altar of hot ‘n spicy, I add a spoonful of Wegman’s Hot Pepper Spread to give it a kick.
P.S. Zucchini noodles with pesto is my #happydesklunch today : )
Ingredients (Serves 1)
1 tablespoon olive oil
Handful of grape tomatoes, halved
1 large zucchini, spiralized
Wegman’s Hot Pepper Spread (optional but not in my world)
1. In a medium skillet, heat the olive oil over medium heat. Add the halved grape tomatoes and let them start to soften, about 30 seconds.
2. Toss in the zucchini “noodles” and keep the vegetables moving with a spatula or rubber tongs. Cook for 3-4 minutes and then turn off the heat. Add pesto and toss to evenly coat. Enjoy!
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