Hi y’all! So on our latest rendezvous a la England, we stopped in at a kitchen store in Canterbury. Neither me or the Pilot can resist fun kitchen gadgets and enjoy oggling the oh-so-absurdly expensive kitchen toys that we’ll never buy. Fate intervened this day, & prominently displayed on the counter we spotted this little gem…
…a spiralizer! Ever heard of this?? The gist: they make raw vegetables into the shape of noodles. They had actually run out of fun veggies to spiralize in-store but the display sparked a conversation with the sales associate. He convinced us that the pictured Gefu Spiralizer was worth a couple of extra bucks over the cheapie, as these blades should hold up longer & cut through all sorts of veggie yums without trouble. What can I say, we were smitten 🙂
First thing after we got home, we pulled out some zucchini, peeled it, & MAGIC! Y’all. This is a rock-your-world kind of purchase, all for about $30. (Find the same Gefu spiralizer HERE) Within seconds we had ZOODLES! I mean, fun to say & insta-veg for your dinner? WIN!
–> I love our spiralizer, & it’s the perfect compact size for our small English kitchen. If you have a bit more room, I’ve also read amazing reviews on the Paderno Tri-Blade Spiralizer.
Here’s all you do: Peel raw veg. Spiralize! Instant zoodle-y goodness. Some recipes seem to leave the zoodles raw and just add your sauce, etc. We decided cooked sounded better and they were oh so yummm.
And our first concoction… Quick Spinach Pesto Zoodles. An easy & gorgeous green meal that makes you feel totally cleansed and a Popeye-kind-of-strong.
First step: Make pesto! If you have a blender or food processor, this literally takes about a minute. Put spinach in a bowl with just a teaspoon of water, cover and microwave for 20 seconds. Squeeze out the water in a towel and then transfer wilted spinach to the blender. Add coriander, salt, & olive oil. Blitz until it’s a smooth paste.
Spiralize your zucchini (I found the larger noodle side to work best). Put zoodles in a bowl and add a teaspoon of water. Microwave 30 seconds and drain zoodles. Toss the zucchini noodles with your desired amount of pesto. *I didn’t mix all the prepared pesto into the zoodles, and as a bonus I had some yummy homemade pesto for sandwiches and to put on eggs all week! Serve immediately.
This makes a great quick dinner, especially after an indulgent weekend on vaca 🙂
These Spinach Pesto Zoodles are a great light dinner on their own, or feel free to make this the base of a balanced meal. We enjoyed adding lemon pepper chicken, tomato, almonds, & a side of sweet potato. Bon Appetite!
Let me know if you try the recipe, I’d love to know what you think! Recipe card & 21 Day Fix details below.
21 DAY FIX BREAKDOWN (PESTO ZOODLES ONLY):
1.5 GREEN (ZUCCHINI, SPINACH)
2 TEASPOONS (OLIVE OIL)
- 2 large handfuls spinach
- 3 teaspoons coriander
- generous pinch of salt
- 4 tbsp olive oil
- 2 zucchini, spiralized
- Pesto- Place spinach in a bowl with just a teaspoon of water, cover and microwave for 20 seconds.
- Squeeze out the water in a towel and then transfer wilted spinach to the blender.
- Add coriander, salt, & olive oil. Blitz until it’s a smooth paste.
- Zucchini- Place spiralized zucchini noodles in a bowl and add a teaspoon of water. Microwave 30 seconds and drain.
- Toss the zucchini noodles with your desired amount of pesto.
- Serve immediately.