It tasted delicious, but I realized that if I were a contestant on a cooking show the judges would say, “I don’t get this sauce.” Neither would your guests. I decided against including it in the recipe because it kinda doesn’t go. Red stuff artfully swished on plate in photo: roasted red peppers, almonds, and a little apple, pureed.Unless I wanted guests to go home hungry. So that’s all good, but I don’t think I’d serve this as a main dish. It also makes it far less filling than regular pasta. Zoodles add veggie matter and take out carbs and calories from this recipe.I used approximately 2 TBS of pesto per one cup of zoodles and called this an appetizer-sized portion.You can always serve it with shredded parmesan on the side. Leave out cheese to make a vegan version.Zoodles are fun to make! You can buy a simple spiralizer or some food processors have an attachment that will do it.Pesto is ridiculously easy to make in a food processor.And if you used fresh ingredients from your farmer’s market, you are getting all kinds of nutrients otherwise lost in transit or in the process of making the pesto shelf-stable. Fresh pesto tastes way better than jarred.Well, at least the soluble fiber survives, and that is also important.
#Zoodles clothing full
For all of you hiding kale or spinach in your smoothies, you are also whirring away your insoluble fiber, which among other things, promotes a sense of being full and therefore helps you consume fewer calories. Only one small disappointment: I learned recently that blending your veggies destroys the insoluble fiber, an important part of a healthy diet. Chock full of unadulterated vegetable matter, check. Nutrient, vitamin, and mineral rich spinach, check. Healthy fats in walnuts and olive oil, check.
Not a strand of zoodle was left on a plate. I made this recipe for a cooking and plating demo.
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