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Zucchini Noodles with Pesto & Sun-dried Tomatoes

June 7, 2014 by Epicurean Vegan

Zucchini Noodles with Pesto & Sun-dried Tomatoes -- Epicurean VeganI’d often see recipes using zucchini noodles and of course, they look delicious. I finally broke down and spent the $15 (minus 20% coupon from BB&B) and got the spiralizer.
20140607_085217This fancy little thing also works with carrots, potatoes, squash, etc. We planted zucchini this year, so I have a feeling this will come in handy this summer. We loved the noodles and even The Tenth Grader said he liked them more than pasta. It’s very easy to use and it gives you the option of making thin or thick noodles. We found that the thick noodles worked better. I had the teenager on it:
Zucchini Noodles with Pesto & Sun-dried Tomatoes -- Epicurean VeganAll I had to do was make the pesto and chop up the sun-dried tomatoes and dinner was ready in no time. Since there was only the two of us for this meal, we used just 2 zucchinis, but the pesto recipe makes enough for about 6 zucchinis. I also didn’t peel the zucchini, but you certainly may if you wish. The noodles can be pretty long, so you may want to cut them as you go for more manageable strands. Another thing, is that I slightly sauteed the noodles, but feel free to make this a raw meal by skipping that step.

INGREDIENTS:
2-6 medium zucchinis (depending on how many servings you’d like; about 1 zucchini per serving)
1/4 to 1/2 C sun-dried tomatoes in oil, chopped
Optional: Vegan Parmesan
1-2 Tbs Earth Balance
Pesto:
2 C fresh basil leaves
1 C spinach
1/4 C olive oil
1/4 C lemon juice
2 cloves garlic
1/2 tsp salt
1/2 tsp black pepper
2 Tbs nutritional yeast
1/2 C pine nuts or sunflower seeds

DIRECTIONS:
To make the pesto, combine all of the ingredients in a food processor, except for the pine nuts, and blend until smooth. Then add the pine nuts and process another minute.

Zucchini Noodles with Pesto & Sun-dried Tomatoes -- Epicurean VeganIn a large skillet, melt the Earth Balance and add the spiralized zucchini.
Zucchini Noodles with Pesto & Sun-dried Tomatoes -- Epicurean VeganSaute for only 3-4 minutes–just enough to warm the noodles. Again, you can omit this step for a raw-licious version. Zucchini cooks down fast, so don’t overdo it. Serve with a scoop or two of pesto, a few sun-dried tomatoes, and vegan Parmesan (if you’d like). Enjoy!

Zucchini Noodles with Pesto & Sun-dried Tomatoes
 
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Prep time
15 mins
Cook time
4 mins
Total time
19 mins
 
Author: Epicurean Vegan
Ingredients
  • 2-6 medium zucchinis (depending on how many servings you'd like; about 1 zucchini per serving)
  • ¼ to ½ C sun-dried tomatoes in oil, chopped
  • Optional: Vegan Parmesan
  • 1-2 Tbs Earth Balance
  • Pesto:
  • 2 C fresh basil leaves
  • 1 C spinach
  • ¼ C olive oil
  • ¼ C lemon juice
  • 2 cloves garlic
  • ½ tsp salt
  • ½ tsp black pepper
  • 2 Tbs nutritional yeast
  • ½ C pine nuts or sunflower seeds
Directions
  1. To make the pesto, combine all of the ingredients in a food processor, except for the pine nuts, and blend until smooth. Then add the pine nuts and process another minute.
  2. In a large skillet, melt the Earth Balance and add the spiralized zucchini. Saute for only 3-4 minutes--just enough to warm the noodles. Again, you can omit this step for a raw-licious version. Zucchini cooks down fast, so don't overdo it.
  3. Serve with a scoop or two of pesto, a few sun-dried tomatoes, and vegan Parmesan (if you'd like). Enjoy!
3.3.3077

 

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Filed Under: Dinners, Lunches Tagged With: fast and easy, pesto, spiralizer, sun-dried tomatoes, zucchini, zucchini noodles

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Comments

  1. Jo from yummyvege says

    June 7, 2014 at 2:09 pm

    This meal contains some of my favourite foods! os it possible to be addicted to dundried tomatoes? They seem to be in everything I make. I’ll have to try this soon.

    • Epicurean Vegan says

      June 8, 2014 at 6:15 am

      Great! I hope you enjoy it!

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The Epicurean Vegan is devoted to those wanting to eat healthy, save animals, and reduce their carbon footprint. My decision to go vegan started out as a quest to get healthier, but the more I learned about veganism, the more I realized how damaging the meat and dairy industries are to the environment and, of course, the animals. And it is for these reasons, that I would never go back to eating or wearing animal products. Ever.
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