Home RecipesHealthyDairy Free Zoodles with Arugula Pesto

Zoodles with Arugula Pesto

by Alycia Louise

What are Zoodles?

I feel like I’m a little behind the hip food scene. Everyone is talking about the Instant pot and Air fryer and here I am finally exploring all the things I can make with my Spiralizer.

To answer the question, Zoodles are a Zucchini cut into and used in place of noodles. Zucchini + Noodles = Zoodles.

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I’ve mainly used my spiralizer to make Zoodles, but it comes with other attachments to create different kinds of cuts and I’ve got a few recipes in the works using them and different vegetables. I love that the spiralizer is not only changing up some of my favorite recipes but it’s also causing me and the Mr. to eat more vegetables.

Don’t get me wrong,  I like vegetables, but sometimes in the middle of making dinner I look around and realize there isn’t any vegetables on the menu…. other than potatoes, but those don’t count.

These Zoodles with Pesto are great for a quick meal. I’ve been having them for lunch lately. I already have a container of pesto in the fridge and spiralizing  the zucchini is super fast. I love adding a few whole Pistachios on top for some extra crunch.

You can modify the recipe to make them dairy free, vegan, and paleo but omitting the cheese, the pesto has enough flavor that the only thing you’ll miss out on is the stickiness the cheese provides.

Enjoy!

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Zoodles

  • Author: Alycia Louise
  • Prep Time: 10 minutes
  • Cook Time: 5 minutes
  • Total Time: 15 minutes
  • Yield: 1 1x

Ingredients

Units Scale
  • 1 Medium Zucchini

Pesto

  • 2 Handfuls Arugula
  • 2 Large Garlic cloves
  • 1/2 cup Shelled, roasted, and salted Pistachios
  • 1/4 cup Provolone Cheese (Omit to make vegan, dairy free, and paleo)
  • 1/2 cup Avocado or Olive oil

Instructions

  1. Place all the pesto ingredients, except the oil, in a food processor. Turn on the processor and slowly add in the oil. Pause the machine, scrape the sides and continue. Process the Pesto until it reaches desired consistency. Set aside.
  2. If using a Spiralizer, cut the ends off the zucchini and spiral it into zoodles.  If you don’t have a spiralizer you can still make  Zoodles.  Peel the Zucchini with a vegetable peeler, peeling the same area repeatedly, this will make zucchini sheets. Stack the sheets and cut into long strips. Use these as you would the zoodles from a spiralizer, though the cooking time may be shorter because they are thinner.
  3. Heat a skillet over medium hea.t. Add the Zoodles and a few spoonfuls of Pesto, tossing it all together as it warms. Only cook until Zoodles are warmed all the way through. If you cook them too long they will release their water and become soggy.
  4. Serve immediately.

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