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This healthy dish looks like pasta and satisfies your pasta craving but without all the refined carbs! That’s because it’s not really pasta — it’s zucchini. A kitchen gadget such as a Spirooli slicer transforms your regular summer squash into zucchini noodles!
For the “pasta:”
2 medium zucchini or yellow summer squash
For the toppings:
1/2 pint cherry or grape tomatoes
1/2 cup black Kalamata olives
1 teaspoon kelp granules
Sunflower sprouts
Asian Pesto:
3/4 cup olive oil
1/2 cup roasted low salt peanuts
2 small green chillies, seeded
1 tablespoon chopped ginger
4 garlic cloves
1-1/2 cups basil leaves
1/4 cup mint leaves
1/4 cup coriander leaves
3 tablespoons lemon juice
1 teaspoon sea salt
1 teaspoon sugar
Preparing the noodles:
To prepare the noodles – add zucchini to Spirooli or other vegetable spiralizer and turn until noodles are formed.
Add noodles to a bowl, add sunflower sprouts, and toss with pesto.
Then top with cherry tomatoes, olives and kelp granules.
Preparing the pesto:
Put the peanuts and some of the oil in a food processor or blender and blend to a rough paste.
Add the chiles, ginger and garlic, and continue to blend.
Add the herbs and a little more oil, and continue to blend.
Add the salt, sugar and lemon juice, and blend until the herbs are very finely minced.
Transfer the mixture to a serving bowl and stir in the remaining oil.
