semi-guilt-free. [zucchini spaghetti w. jalapeño-cilantro pesto]

Zucchini noodles aka zoodles are so in right now–or so it seems. After seeing multiple recipes online using zucchini noodles, I had to get my hands on a spiralizer. I have a feeling I’ll be using the tool often. This “pasta” was incredibly flavorful and semi-guilt-free (I couldn’t help but add cheese)!

Recipe:

4-5 zucchini, julienned with a spiralizer or julienne peeler

2 jalapeños, deveined, seeded and diced

1 cup cilantro

3 tbsp. pine nuts, toasted

1-2 cloves garlic

Juice of 1 lime

1/4 cup olive oil, plus more to reach desired consistency

1/4  cup Monterrey Jack cheese, shredded

Salt and pepper, to taste

2 Roma tomatoes, diced

Directions: 

Bring a large pot of water to a boil, then add julienned zucchini and a pinch of salt. Cook zucchini 2-3 minutes, then drain in a colander. Let the zucchini sit 15-20 minutes to remove excess water. Pat the zucchini noodles with paper towels to remove more water.

In the bowl of a food processor, blend jalapeño until fine. Add cilantro, toasted pine nuts, garlic and lime juice. Gradually add olive oil while blending. Transfer pesto to a small bowl, then add cheese and season with salt and pepper.

Add zucchini noodles to a large bowl, then toss with jalapeño-cilantro pesto; add diced tomatoes. Season pasta with salt and pepper, if necessary, and top with shredded Monterrey jack cheese. Serve.

 

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