Zucchini Noodles

The summer of eating healthy continues. I'm trying to eat a lot more fruit and vegetables--and I am loving so many different kinds of foods. I love that I live in a place that produces so much good produce.

Recently, I bought a new cookbook with a gift card that someone gave me: Sara Forte's The Sprouted Kitchen: Bowl + Spoon. Check out the link and you'll find inspiration (and recipes) for some really good food. I decided to try a recipe tonight which I chose by assessing which recipe I could make using ingredients that I already had. I did have to go out and buy some basil, but other than that, I had everything in my pantry. I chose the recipe for "Double-Pesto Zucchini Noodles."

I loved this dish. It was so beautifully green and the pesto added enough richness that the dish seemed indulgent. I basically made a single serving of the zucchini, but made extra pesto to use in the next few days. I think I might have to buy another zucchini tomorrow so I can do a repeat! Here's the recipe, mostly following the instructions in the book (with a few notes on how I diverged from the recipe).

Double-Pesto Zucchini Noodles

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5 large zucchini (I only used one zucchini so I scaled everything back except the pesto since I know I can use it in so many ways)

Sea salt

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Pesto:

1 large clove garlic

1/4 c. toasted pine nuts

Juice of 1/2 lemon

1/2 t. sea salt

1/4 t. black pepper

2 c. firmly packed basil (I think I only had about a cup, so I used a little less of the other ingredients)

1/2 c. olive oil

1/3 c. grated Parmesan

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1 pound vine-ripened tomatoes, stems attached (I detached mine since I was using the toaster oven to roast them)

2 T. olive oil

2 cloves garlic, minced

1 1/2 c. white beans, rinsed and drained

Freshly ground pepper

1/3 c. toasted pine nuts

1 c. basil julienned

3/4 c. shaved parmesan

Preheat the oven to 425 degrees.

Slice the zucchini into thin strips (the recipe suggests using a julienne peeler, but I don't have one so I used a knife). Place the zucchini onto paper towels and sprinkle with sea salt--and let them sit for 20 minutes, then blot and get rid of as much of the water as you can (but do so gently!).

While the zucchini sweats, make the pesto. Place the ingredients into a blender or food processor and blend.

Rub the tomatoes with olive oil, add salt and pepper, and then roast in the pre-heated oven until they begin to get soft. For me, this took a little over 15 minutes since my tomatoes were large.

In a frying pan over medium heat, heat the olive oil. Add the garlic and saute for about a minute. Add white beans, salt and pepper, and saute until the beans are warm. Add the zucchini and saute for ONLY another 5-6 minutes. Toss the zucchini "noodles" with 1/3 c. of the pesto, pine nuts, julienned basil, and parmesan. Make sure to add a tomato on the side of the dish.

The recipe suggests adding red pepper flakes and lemon zest, but I totally missed this step and the dish was still delicious.

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