Zucchini + Noodles = Zoodles!
Fresh raw pasta, adorned with summertime flavors paints a new picture of zucchini. One splashed with vibrant flavors, rich smooth oils, mingling with tantalizing tomatoes, all on a zucchini canvas. Which as you know, if you have ever delt with summer’s most abundant vegetable, is ripe with opportunity to create any combination under the sun.
Imagine flavors that will uplift and ignite a new passion for pasta. A pasta that picks you up, rather than weigh you down. A pasta that may be even a little bit revolutionary. I promise, you will never miss the grain. You will wave good-bye with gratitude as you embrace this fresh, new take on homemade pasta.
Zoodles are the epitome of local, fresh, seasonal fare. Zucchini’s abundance may be the bane of many a homestead gardener, but will soon be the boon of a zoodle lovin’ girl. Often they are found in the free box outside of church, or dropped off secretly by some snickering neighbor, thinking they pulled a fast one on you when you weren’t home, but the joke’s on them once you discover zoodles. You will grab every zucchini you can get your hands on to create this simple, delicate, flavor-bursting pasta.
All you need is a julienne peeler, and 2 minutes of your time.
Simple. Easy. Delicious.
My favorite flavor combination is simply zucchini noodles, or zoodles, topped with a dollop of homemade pesto, a drizzle of balsamic vinegar, and a handful of gorgeous heritage cherry tomatoes fresh from the garden. A grating of black pepper adds a bit of bite and really unites the flavors together. This combination is a blissful fresh spaghetti flavor that invigorates the senses.
Fresh Zoodle Summer Spaghetti
1 medium zucchini, washed
5-6 heritage cherry tomatoes, quartered
1 Tablespoon easy homestead pesto (recipe below)
Splash of balsamic vinegar
Fresh ground black pepper, to taste
Using julienne peeler, prepare zoodles by running the peeler from top to bottom of the vegetable, lengthwise, to make long strips or noodles. Peel onto a large dinner plate, or baking sheet. Rotate the zucchini until you have gone all the way around removing the outer green layer. Continue making zoodles by rotating and using long smooth strokes with the julienne peeler until the seeds are beginning to be exposed.
Compost, or give the chickens the core of the zucchini. Some for me, some for you.
Toss the zoodles together, so that the green outer zoodles mix with the white inner zoodles, and all are mingling together nicely. Nest zoodles in a pasta bowl, or on a large dinner plate.
Top with a dollop of homestead pesto, quartered cherry tomatoes, a splash of balsamic vinegar, and a generous grating of black pepper.
Simple. Honest. Good.
Easy Homestead Pesto
Adapted from, Nourishing Traditions, by Sally Fallon
Makes aprox. 1 cup
2 c. Packed fresh basil leaves, washed and dried
4 cloves garlic, peeled and smashed
1/2 t. Redmond Real Salt, or sea salt
1/4 c. Raw sunflower seeds
1/2c. Extra virgin olive oil
Place basil leaves in food processor, pulse until well chopped. Add garlic, salt, and sunflower seeds, blend well, stopping and scraping down the sides with a rubber spatula as needed.
With food processor running, slowly pour in olive oil through the chute, or attachment for adding liquids, if you have one. Allow oil to incorporate completely. Pesto will become a thick paste.
Eat immediately, or store in a covered container, my favorite is a jelly jar with a lid, in the refrigerator, or freeze.