I recently visited Latah Bistro and they served Zucchini & Yellow Squash Zoodles with Pesto from their menu. Wow! This zoodling thing is really catching on, especially the fact that a fine dining bistro would have it on their main menu. I was thrilled to say the least! I mentioned to my husband that recreating this dish was my next kitchen adventure; actually, it is one of my favorite things to do. I love trying to pick out the ingredients with every flavorful bite. One recipe I did that with is one of my all-time fav’s: Thai Coconut Curry Soup.
Making the perfect Pesto Zoodle Pasta
Well this zoodle thing has me in an experimenting mode. In fact during the month of July I will be presenting a zoodle cooking class called ‘Get Inspiralized!’ at our local Ampersand Oil & Vinegar Tap House. If you are interested in signing up for a class, they fill up within 2 to 3 days, so sign up early!
I mentioned it in my last post but I will say it again, one of the great things about zoodling or veggie spiraling is creating a low carb ‘pasta’ that doesn’t leave you with a heavy full carb pasta feel.
Comparing Zoodles to Pasta
If you are still not convinced that you would want to try this fantastic way of making ‘pasta’ you may want to consider this:
Calorie Counts for Pasta vs Zoodles (1 cup)
- Quinoa Pasta- 205 calories, 46 g carbs
- Corn Pasta- 176 calories, 22.3 g carbs
- Brown Rice Pasta- 105 calories, 21.5 g carbs
- Zoodle (zucchini) pasta- 20 calories, 4.5 g carbs
Yep, you read that right! Only 4.5 grams of carbs and only 20 calories. Now that’s worth $30 to me!
My Rendition of Latah Bistro’s Zucchini & Yellow Squash Zoodles with Pesto:
Check out the other blogs I shared this recipe on: VegetarianMamma