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:
Zucchini & Yellow Squash Zoodles with Pesto
|Prep time||15 minutes|
|Cook time||5 minutes|
|Total time||20 minutes|
|Meal type||Lunch, Main Dish|
- 3 Medium zucchini (spiraled)
- 2 Medium yellow squash (spiraled)
- 1 cup cherry tomatoes (sliced in half)
- 4oz fresh mozzarella
- 1 1/2 cup Chicken Stock (organic)
- 1/3 cup dry white wine
- 2 tablespoons butter (unsalted)
- 1 teaspoon sea salt
- 1/4 cup parmesan cheese (grated)
- 2 cloves garlic
- 1/3 cup almond, walnut or pine nuts
- 1/2 cup olive oil (extra virgin)
- 4 cups fresh basil leaves (about 3 bunches)
|Combine all pesto ingredients together in a food processor and process for 1 minute or until all ingredients are pulverized.|
|Using a vegetable spiraler, spiral the zucchini and yellow squash.|
|Blot spiraled noodles with a paper towel to remove excess moisture.|
|In a large skillet combine chicken broth, white wine, butter, 1/3 cup pesto, and sliced tomatoes over medium heat.|
|When broth has come to a boil, add spiraled noodles and cook for about 1 minute. Do not over cook or noodles will become mushy.|
|Place "noodles" in a low, flat bowl with a small amount of broth. Serve with a few slices of fresh mozzarella and salt & pepper to taste.|
Check out the other blogs I shared this recipe on: VegetarianMamma
Welcome to Yum Goggle! This dish looks delicious and we have approved it – we are following you on all available social media and hope you will do the same, that way we can tag you when we promote your post across up to 14 platforms available to us! Kelli at YG.
Thanks, Kelli, I will!