Spiralized Zucchini Noodles with Tomato and Pesto

20140625-092532-33932289.jpgI have a new toy!! And I’m so excited about it. It’s not like I have a ton of space for appliances, but spiralizing is one of the few things that you really can’t do any other way (although if you don’t have one and want to make this recipe, I would suggest using a peeler and making ribbons, which is what I’ve always done heretofore)

So zucchini noodles! I decided to make thick ones because I wanted to sauté them and I thought they’d hold up better. As such, they definitely look like curly fries, but it turned out ok.

Then I made a sort of pesto from:
– Basil
– Garlic
– Pumpkin seeds (which I thought would make an ok substitute for pine nuts – I wasn’t wrong)
– Parmesan (only non-vegan thing in here, so skip it if you want)
– Grape seed oil (olive would be fine, especially if you’re not planning on cooking them)
– Salt and pepper
Into my mini food processor attachment on my immersion blender!

Tossed that with the zucchini

Sautéed some shallots in more grape seed oil for fun

Added in the pesto-covered noodles (a note – the cheese melted and stuck. If I were doing this again, I think I would leave the cheese out, or I would wait to put the pesto on until after I’d sautéed the noodles)

– Cut up a tomato and added that into the pan to dehydrate a little (I saw a lot of recipes saying to roast the tomato, but it’s summer, it will be hard to convince me to roast anything)

Serve sprinkled with more Parmesan!

Definitely doesn’t fool you into thinking that it’s carby pasta, but it is delicious! And fun to eat! And pretty!