Zucchini Noodles with Kale Pesto

healthy choice

Posted in Main meals

Tags: easy dinner, easy peasy, gluten free, healthy choice, refined sugar free, soy free, vegan, vegetarian

Behold, the zoodle bowl: an ingenious way to trick yourself into thinking you're having a cheeky spaghetti when in fact you're eating fewer carbs and calories, and more fibre and nutrients! We'll take it.

Prep: 20 mins

cook: 12 mins

serves:

4

Easy Peasy

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You will need:

Pesto

100 grams (¾ cup) toasted macadamia nuts
1 cup shredded kale
1 cup watercress
1 bunch basil, leaves picked
Zest & juice of 1 lemon
2-3 cloves garlic
2 tablespoons nutritional yeast
⅓ cup extra virgin olive oil
Sea salt & cracked black pepper, to taste

Roasted Cherry Tomatoes

1 punnet (200g) cherry tomatoes, halved
1 tablespoon olive oil
Sea salt & cracked black pepper

Zoodles

3-4 large zucchini, spiralized
1 tablespoon olive oil
Basil leaves, to garnish

~

Recipe: Deb Kaloper

Photography: Chris Middleton

Stylist: Deb Kaloper

Directions:

1Place the first 7 pesto ingredients into a food processor and turn it on. Then drizzle the oil through the feed shoot to emulsify as it blends. Season to taste with salt & pepper.
2For the tomatoes, preheat the oven to 180°C. Place tomatoes on a baking tray, drizzle with oil and season with salt & pepper. Roast in the oven for 10-12 minutes until softened and cooked.
3Place a large frying pan over medium heat. Add the oil and zucchini and sauté for 1 minute. Then add the pesto, toss to coat the noodles, and warm through. Remove from heat and divide among four plates.
4Top with roasted tomatoes and serve garnished with extra basil leaves.