Low carb, vegetarian, vegan AND delicious?!
Veggie noodles with deconstructed pesto sauce was the dinner move tonight. I was feeling pasta, but wasn't feeling the calories. Then I remembered I had a green and yellow squash in my fridge and bam, veggie noodles were born. Then I'm going over sauces in my head and garlic was the only thing really sticking out. My head glances over and I lock eyes with my basil plant. Boom, no brainer, pesto. However, I was in a hurry and the last thing I wanted to do was wash my food processor at the end of my shananigans. So, I started by heating some olive oil over medium heat, and throwing in some chopped garlic and pine nuts and began to sautee them a little. After a couple minutes, I chopped up my basil, gave it a few swirls and tossed in my veggie noodles, sea salt and black pepper. I tossed them around for about two minutes and they were perfect - I like mine a little crunchy, rather then totally soft to give them a little more texture. I finished with some parmesan cheese, but the dish was so tasty, it didn't need the cheese and would make a vegan eater very happy.
This dish took about 10 minutes to prepare (and eat ;)) So, for those busy bodies who are health conscious - this is your saving grace.
VEGGIE NOODLES WITH DECONSTRUCTED PESTO
2 medium size zuchinni or squash - spaghetti noodles
4 cloves garlic, minced
1/4 cup pine nuts
1 tbsp olive oil
20 basil leaves, chopped
Salt and pepper to taste
Parmesan cheese for top
1. Heat olive oil over medium heat. Sautee the garlic and pine nuts for about 3-4 minutes until garlic is tender. Be careful not to burn the garlic.
2. When the garlic is tender, add the basil leaves and cook for about a minute.
3. Throw in the veggie noodles, salt and pepper and sautee for about 2 minutes or until desired tenderness - I like mine with a little bit of a crunch.
4. Plate your noodles and then garnish with more basil and some parmesan cheese if you would like.