I’ve already mentioned that pasta is never a bad idea. The only problem is that if you have it everyday, you’ll be in carb-overload. Maybe that’s okay if you’re a bodybuilder, but woudn’t it be cool if you could recreate pasta in a healthier, lighter form. Oh wait, you can! Zoodles! This was my first try making zoodles and they turned out pretty dang good. But they had help from one of my favorite TJ items of all-time– that pesto though.
What You’ll Need:
- 1 whole medium-sized yellow squash (I used TJ’s yellow squash that four in one pack)
- 1 whole medium-sized green squash (I used TJ’s organic green zucchini squash)
- 1 cup eggplant, chopped
- 1 cup fresh arugula (preferably organic)
- 1 cup of Trader Joe’s vegan kale, cashew and basil pesto
- 2 teaspoons essential seasoning blend*
- 2 tablespoons olive oil
- Vegetable spiralizer, mandolin slicer, vegetable peeler (to make zoodles)
What to Do:
- Spiralize both the yellow squash and the zucchini squash**. Set aside.
- Heat a small skillet on low-medium heat with 1 tablespoon of olive oil.
- Once oil is hot, add eggplant slices and saute until all pieces are slightly golden brown. Set aside.
- Heat a medium-sized skillet with remaining oil on low heat.
- Once oil is hot, place all zoodles in skillet and lightly saute, turning zoodles continuously.***
- Saute zoodles for approximately 1-2 minutes.
- Add pesto sauce and stir. Continue to cook for another 2 minutes.
- Remove zoodles from heat.
- Arrange arugula on serving dish.
- Transfer about 1 of zoodles on top of arugula.
- Arrange eggplant pieces around zoodle pesto pasta or place on top. Bon appetit!
* Essential seasoning blend can be found on the recipes page.
** A vegetable spiralizer creates the most “pasta-like” veggie noodles, in my opinion. But if you don’t have one or you wanna try creating noodles with another kitchen tool, try whatever will work best for you.
*** Zoodles can be eaten completely raw– I sauteed mine because I wanted to have them warm.
Date posted on Instagram: 3/20/18