Ever heard of zoodles? Well, they are zucchini noodles! With the help of a spiralizer, a zucchini is transformed into noodles, which can then substitute wheat pasta. This is a perfect alternative for people who are gluten-intolerant but you don’t have to follow a gluten-free diet to enjoy this recipe.
Actually, you may want to consider adding more zucchinis to your diet. They are a great source of health-protecting antioxidants and nutrients such as: vitamin C, beta-carotene, manganese, zeaxanthin and lutein. Our eyes get their nourishment from foods filled with these nutrients and including these in our daily diets will help keep your eyes healthy.
Here is a recipe with plenty of nutritious and yummy ingredients!
INGREDIENTS – Serves 4
2 medium zucchini, spiralized
2 tablespoons extra virgin olive oil
1-cup cherry tomatoes, sliced
2 tablespoons arugula pesto (see ingredient list below)
1/4cup black olives, pitted
Salt and pepper, to taste
Arugula Pesto
4 cups packed arugula leaves
½ cup walnut pieces
1 garlic clove*
3/4cup freshly grated Parmesan cheese
1-cup extra-virgin olive oil
Salt and pepper, to taste
INSTRUCTIONS
1. In a food processor, combine the arugula, walnuts, garlic*, Parmesan and a pinch of salt. Pulse to blend. With the machine running, pour in the olive oil through the food tube in a slow, steady stream and blend until smooth, stopping to scrape down the sides of the bowl as needed. Taste and adjust the seasonings.
2.In a large skillet, heat the olive oil over medium heat. Sauté the spiralized zucchini for about 3 minutes.
3.Remove from heat. Toss in the sliced cherry tomatoes, arugula pesto and olives. Season to taste.
Twirl and enjoy!
* Raw garlic may be difficult to digest, so we recommend cooking it in a little olive oil before blending it.
