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ZUCCHINI NOODLES WITH ARUGULA AND CORIANDER PESTO

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I love pasta tossed in Pesto sauce, and I’m not one to skimp on the Parmesan or Extra Virgin Olive Oil- these are the things that give it oodles of flavour and body. But honestly, the fitness bug seems to have gotten to me too over the last few weeks and I’m keeping a close eye on nutrition and going slightly easy on carbs.

I’ve been seeing pictures of spiralized vegetables and fruit ribbons on Pinterest for the last few months. While I’m no stranger to using a julienne peeler to make zucchini noodles, it’s fairly time-consuming. But the KitchenAid Spiralizer Attachment makes all this so easy!

Literally, within seconds, you will have Zucchini Noodles (we’re using them as spaghetti today). I like using the blade that makes medium-sized noodles as opposed to small ones particularly if I’m eating them this way. The smaller noodles are perfect for salads, but you definitely want a bit of a bite to your food when you’re eating it instead of spaghetti. If you happen to buy particularly large zucchini like I did, just cut them in half to fit the attachment.

place zucchini (1 of 1)

And voila, in a matter of seconds, you’ll have the zucchini noodles, spaghetti or ‘zoodles’… whatever you would like to call them. Be sure to place the bowl of the stand mixer below so that the spiralized bits drop right into it.

spiralize (1 of 1)

The fresh zucchini noodles look beautiful and put’s a great spin on the word ‘Healthy’!

zucchini noodles (1 of 1)

I’ve used my favourite pesto recipe to toss with the zucchini noodles. Remember the Arugula and Cilantro Pesto I shared earlier?  It’s my favourite spin on Pesto, and I’m pretty sure you’ll love it too! You’ll just need a few spoonfuls of it, use a fork and spoon to mix it in and you can top it up with some cherry tomatoes and about two tablespoons of pine nuts. The cherry tomatoes and nuts add loads of texture, and a subtle tang and nuttiness, respectively!

You could flash fry the zucchini noodles just for a few seconds to warm them up, but not too long, otherwise they will shrink considerably, but I enjoy these as is. I haven’t felt the need to add any more salt, just what’s in the pesto seemed sufficient. It really is a healthy way of satisfying pasta and pesto cravings!

Time taken for Pesto + Noodles: 20 minutes                                 Serves: 2 people

PRODUCTS FEATURED:

KitchenAid Spiralizer Attachment

INGREDIENTS: 

- Zucchini: 2 large

-  Cherry tomatoes (halved): 1/3 cup

-  Pine nuts (lightly toasted for extra flavour): 2 tablespoons

METHOD

- Wash & trim the zucchini and cut in half.

- Attach the KitchenAid Spiralizer Attachment to the ‘hub’ of the KitchenAid Stand Mixer.

- Place the fruit and veggie holder attachment & select the ‘medium’-sized noodle blade to go at the other end. Make sure the halved zucchini is placed firmly in the veggie holder.

- Pull the lever at the opposite end to bring the blade closer and place it on slow speed to spiralizer.

- Once done, discard the core and toss the zucchini noodles with pesto and top cherry tomatoes and pine nuts.

TIP: Serve immediately. This tastes best when eaten fresh.

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One Response to “ZUCCHINI NOODLES WITH ARUGULA AND CORIANDER PESTO”

  1. […] I made my first meal of Zucchini ‘Noodles’ and tossed them up with my favourite Pesto Sauce. With bare minimum effort, which is predominantly restricted to fitting the attachment and the […]

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