Zucchini Zoodles with Spinach Pesto

Last Updated on April 7, 2024

Do you cook spaghetti at least once a week because your kids can’t live without it? We offer you an interesting, and above all healthy and tasty variation. Zucchini zoodles, or fresh zucchini noodles. Children will enjoy the new food very much. Hand on heart, who wouldn’t love a colourful plate full of rich green and red goodness? Plus, you’ll elegantly handle the 20th or so zucchini you just got from the neighbors as a treat.

Ingredients:

Number of servings: 2 servings 2 pcs of cookies 8 pcs cherry tomatoes 1 pcs garlic clove 150 g fresh spinach leaves 50 g hard cheese 1 handful walnuts freshly ground pepper olive oil salt Gran Moravia cheese to serve

Procedure:

Mix the spinach leaves until smooth with the garlic clove, cheese and three tablespoons of olive oil.

Use a vegetable spaghetti peeler to chop the washed zucchini and then sauté in olive oil for 5 minutes.

Add the spinach pesto and chopped cherry tomatoes and sauté together for a minute.

Serve with grated cheese and walnuts.

Recommendation:

Buy potatoes for quick consumption if possible. That is, if you don’t have a dark room with a stable temperature of around 4 to 5 °C (with humidity around 80%). Otherwise, there is a risk that they will start to sprout, which can be dangerous for humans. Especially pregnant women should be cautious.

Recipe for article: What does the beginning of summer smell like or taste our June recipes

Note:

Source of text and photos: www.akademiekvality.cz