Never believed a dish could be so healthy & light and still leave you feeling satisfied without additional cravings? This is your dish! You get the pasta experience without feeling weighed down and zoodles are such a great substitute for even whole-wheat pasta noodles. If you’ve never tried wakame seaweed, this is a deliciously nutritious twist on basil used in traditional pesto. For the zoodles, you’ll need a spiralizer to cut the zucchini into long pasta-like strands. If you don’t have a spiralizer, you can use a julienne peeler, or check our favorite OXO good grips tabletop spiralizer. We also recommend prepping the pesto sauce the night before to give the flavors a chance to really come together and you’ll reap the reward not only in taste but the dish will assemble in a snap making a great weeknight meal.
[ingredients title=”What you’ll need”]
- 3 large zucchini, trimmed at each end
- ½ tsp salt
- ¼ cup dried wakame seaweed (Try Eden brands at The Better Health Store or Whole Foods)
- 2 tbsp + 1 tbsp chopped pecans, divided
- 2 tbsp nutritional yeast
- Juice from 1 lemon
- 1 clove garlic, roughly chopped
- ¼ cup extra-virgin olive oil
- 1 cup chopped cherry tomatoes
- ½ tsp ground black pepper
- Salt & pepper to taste
[directions title=”Prep + Cook”]
- One at a time, secure each zucchini in the spiralizer and turn handle to create the long noodle-like strands. Use a jelly roll pan or colander to catch you zoodles. Sprinkle with a pinch of salt and let sit to drain excess liquid while making the pesto.
- Next, in a small bowl, add ¼ cup dried wakame and enough cold water to cover. Let soak for about 5 minutes. Drain the wakame while reserving 2 tbsp of the soaking water for the pesto.
- In a food processor, add the wakame, 2 tbsp reserved soaking water, 2 tbsp pecans, nutritional yeast, lemon juice, garlic and ½ tsp salt. Pulse until pecans are finely chopped. Next, slowly add the olive oil and blend until smooth. Set aside.
- Arrange zoodles on a large pan and gently dab with a paper towel to absorb any additional excess water.
- In a large bowl, gently toss together the zucchini, wakame pesto sauce, tomatoes and pepper.
- Once served, sprinkle with remaining chopped pecans & ENJOY!
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Author: Jennifer Kuhar