[ZOODLES] bacreaCREAMY AVOCADO PESTO ZOODLES

Creamy Avocado Pesto Zoodles                                                                            

Note. Since avocados oxidize quickly the pesto is best served immediately. Leftover pesto can be stored in the refrigerator in an airtight container for up to 1 day.
Ingredients
Serves 4

6 medium-large zucchini

1 small garlic clove
1 large handful fresh basil leaves
1 tablespoon pine nuts (or blanched almonds)
2 tablespoons lemon juice
1 tablespoon olive oil
2 medium ripe avocados, pitted
¼ teaspoon fine grain sea salt
Ground black pepper to taste
1 cup cherry tomatoes, halved 

Directions

In a food processor combine garlic, pine nuts, and basil and pulse to mince.
Add lemon juice, avocado, oil, and 1 tablespoon of water. Process until completely blended and creamy, stopping to scrape down the bowl as needed. If it’s too thick add more water, one tablespoon at a time. Take a taste and adjust seasoning. 
Using a spiralizer create zucchini noodles (always read the directions for your spiral slicer as they vary by brand - I use this spiralizer.) If you don't have a spiralizer use a regular vegetable peeler to vertically peel long, thin strips of the zucchini. This will form more of a wider "noodle" from the zucchini, like fettuccini.
Place the noodles in a covered microwave safe dish and microwave them on high for about 2 minutes. Alternatively, you can cook them in boiling water for 2 minutes.
Transfer zoodles to a large serving bowl, add pesto and halved cherry tomatoes and mix well.
Serve immediately!

Nutrition facts

One serving yields 269 calories, 19 grams of fat, 25 grams of carbs, and 8 grams of protein.

I bought zucchini, avocados, cherry tomatoes, and fresh basil at the local grocer, and made some super summer creamy avocado pesto to serve over zoodles.

And while I was eating, I pretended I was on a Caribbean beach, just for a moment.

Well this entire post has been pointless. Sorry about that. The whole point of it is that the creamy avocado pesto is to die for. 

It makes for a great light but filling meal when you serve it over zoodles (though feel free to use with spaghetti, fettucini, or eat it by the spoonful if you like.)
Mmmmm creamy pesto and zoodles. Just sounds delicious. And it was. I ate all of it by myself.

[ZOODLES] CREAMY AVOCADO-SPINACH PESTO ZOODLES

Yesterday I made some extra creamy super delicious avocado-spinach pesto and served it over zoodles.
It was so good, I could not not share with you guys.
It’s so easy too. You’ll make the pesto by adding avocado, baby spinach, raw almonds, garlic, lime juice, sea salt, and chili flakes to a food processor. Then, you’ll process until you have a silky-smooth and creamy pesto sauce. 
Said and done.
I love the bright green color of this sauce — it’s greener than green leaf. It looks healthy. It is super healthy.
The pesto is chock full of micronutrients thanks to the avocado, spinach, and almonds. The avocado is rich and creamy and it takes the place that cheese has in pesto.
This means that this pesto is completely vegan; and if served over zoodles it’s a gluten-free + grain-free.
So let’s say you’re going to try being vegan and gluten-free for a week, well this recipe would be just perfect.

Creamy Avocado-Spinach Pesto Zoodles                                                                  

Ingredients
Serves 4

1 avocado, halved and pitted
3 cups baby spinach
2 tablespoons almonds
2 garlic cloves
Juice of 1 lime
½ teaspoon fine grain sea salt
Red pepper flakes (optional)
1 cup cherry tomatoes, halved 

2 tablespoons olive oil

6 medium-large zucchini (or any other pasta you like)

Directions

Add the flesh of the avocado, spinach, almonds, garlic, lime juice, sea salt, and chili flakes (if using) to a food processor. Process for 2-3 minutes, stopping to scrape down sides as needed, or until smooth and creamy.
If it’s too thick add more water, one tablespoon at a time.
Take a taste and adjust seasoning. Add olive oil and set aside.

If you wish to serve the avocado-spinach pesto over zoodles, using a spiralizer create zucchini noodles (always read the directions for your spiral slicer as they vary by brand - I use this spiralizer.) If you don't have a spiralizer use a regular vegetable peeler to vertically peel long, thin strips of the zucchini. This will form more of a wider "noodle" from the zucchini, like fettuccini.
Place the noodles in a covered microwave safe dish and microwave them on high for about 2 minutes. Alternatively, you can cook them in boiling water for 2 minutes.
Transfer zoodles to a large serving bowl, add pesto and halved cherry tomatoes and mix well.
Serve immediately!

Nutrition facts

One serving yields 184 calories, 16 grams of fat, 10 grams of carbs, 4 grams of protein.

[ZOODLES] ZOODLES ALLA NORMA (WITH TOMATO SAUCE AND EGGPLANT)

Zoodles alla Norma (with Tomato Sauce and Eggplant)                                       

Ingredients
Serves 4

6 medium zucchini

6 tablespoons extra-virgin olive oil, plus more for serving
2 to 3 small Italian or Japanese eggplants (¾ lbs / 340 gr), trimmed, split in half lengthwise, and cut into ⅜-inch half moons (or chopped into chunks, your choice)
2 garlic cloves, minced
1 teaspoon dried oregano
¼ teaspoon red pepper flakes (adjust to taste)
2 tablespoons tomato paste
1 (28-oz) can diced tomatoes, (I used Muir Glen)
Handful fresh small basil leaves, roughly chopped
2 oz / 56 gr aged ricotta salata, finely grated (if you can’t find it, use Pecorino Romano or Parmesan cheese.)

Directions

Using a spiralizer or peeler create zucchini spaghetti (always read the directions for your spiralizer as they vary by brand - I use this spiralizer.) If you don't have a spiralizer use a regular vegetable peeler to vertically peel long, thin strips of the zucchini. This will form more of a wider "noodle" from the zucchini, like fettuccini.
Transfer zoodles to a large bowl and set aside.
Heat 2 tablespoons of olive oil in a 12-inch nonstick (or cast iron) skillet over medium-high heat until shimmering. Add as much eggplant as fits in a single layer and season with salt. Cook, shaking pan occasionally, until eggplant is well browned on both sides, about 10 minutes. Transfer eggplant to a plate lined with paper towels and set aside. Repeat with remaining eggplant, adding olive oil as necessary, until all eggplant is browned.
Add any remaining olive oil and increase heat to medium-high.
Add garlic, oregano, and pepper flakes, and cook, stirring constantly, until the garlic is fragrant, about 30 seconds.
Add tomato paste and cook, stirring constantly until evenly incorporated and tomato paste starts to fry. Add diced tomatoes. Bring to a gentle boil, reduce to a bare simmer and cook, stirring occasionally, until liquid is thickened into a sauce-like consistency, about 10 to 15 minutes. Season to taste with salt. Add fried eggplant and toss to combine.
Add zoodles to skillet and toss. Cook for a couple of minutes, until all is heated through.
Drizzle with extra virgin olive oil, garnish with grated ricotta salata and torn basil leaves and serve.

Nutrition facts

One serving yields 348 calories, 26 grams of fat, 28 grams of carbs, and 8 grams of protein.

Pasta alla Norma is one of the most famous Sicilian recipes in the world. It was named after Sicilian composer Bellini's hugely successful opera Norma.

It’s a pasta dish that uses eggplants, tomatoes, garlic, basil, and olive oil. A good amount of olive oil as a matter of fact. 
The eggplants are fried then added to a garlicky tomato sauce and served over pasta sprinkled with fresh basil and aged ricotta salata.

Ricotta salata is a variation of ricotta that has been pressed, salted and dried. It’s a slightly sour medium-hard cheese that gives to Pasta alla Norma a unique rustic flavor.

It's the traditional cheese used for this dish — but who knows how many times I’ve made Pasta alla Norma using Pecorino or Parmesan cheese with excellent results.
Gourmets will tell you that using ricotta salata sets apart serious Pasta alla Norma from the mundane version.
But since it’s not easy to find, I say go with Pecorino or Parmesan if that’s what you have. It’s still going to be amazing.

ZOODLES CACIO E PEPE

I like to think of myself as a smart person, but I guess we all make bonehead errors from time to time.
Yesterday despite a heat advisory, I went for a run. 
We were well into the red zone where heat exhaustion and heat stroke could occur.
You know, one of those summer days when the thermometer reads 92º, but it feels like standing in the pits of hell — thanks a lot humidity!
The news advised people to stay indoors and avoid strenuous activities, warning that “if you have to be outside, be sure to schedule frequent rest breaks in an air conditioned or shaded place!”

But since I wouldn't skip my daily run, just like I wouldn't skip brushing my teeth, I ignored all the warnings and hit the pavement.
I took some precautions such as running my hair under the water to allow for some initial cooling and carrying a water bottle. I also decided to run just 10k and at a slower pace than usual.
Still, I can’t remember the last time I sweated so much while running. By the end I had sweated through every single stitch of my t-shirt and running shorts.
Even my shoes were soaked from the sweat running down my legs. They squished with every step. 
It felt like I had jumped in a pool with my clothes on. A pool filled my own sweat.
I’m not complaining about it though: I’d made my own sweaty bed. Now I had to lie in it.

Anyways, I got home, stretched for a while, showered, and then...a huge craving for PASTA, and CHEESE. Mac & Cheese if you catch my drift.
Do you ever just want Mac & Cheese? I typically don’t. But during heatwaves bizarre things happen. Like craving warm comfort food instead of salads and smoothies

But instead of Mac & Cheese, I made myself some Pasta Cacio e Pepe, which is like a stripped-down Mac & Cheese.
Cacio e Pepe — literally “cheese and pepper” — is a pantry meal at its finest. So fundamentally simple and unfussy, yet so delicious.
In the traditional Roman way, the Cacio cheese is used. But Pecorino Romano, Parmesan, and/or Grana Padano will do — or even a combination of them. 
Other than the cheese, all you need is copious amounts of black pepper, a bit of olive oil, and spaghetti — or in my case zoodles. 
The beauty of Cacio e Pepe is its simplicity and the flavor that comes from it. 
It is among the most basic, simplest pastas there is, but when Cacio e Pepe is made right, it’s incredible. Even more so when it's made with healthy, gluten-free, crunchy, and delicious zoodles. Trust.

Zoodles Cacio e Pepe                                                                                                  

A couple of notes. It’s almost impossible to make a bad Cacio e Pepe, however one thing that happens frequently is the cheese clumping together and hardening into strings.
Usually that occurs because the water used to make the cream is too hot. 
In addition, you really do need to beat and toss the cheese and water together vigorously for quite some time. 
I like to use a combination of Grana/Parmesan and Pecorino - I've found using only Pecorino a tad overwhelming. I let you be the judge of that.

Ingredients
Serves 4

6 zucchinis
¾ cup finely grated Grana Padano or Parmesan cheese
⅓ cup finely grated Pecorino
1 tablespoon ground black pepper, plus more for finishing the dish
2 tablespoons olive oil

Directions 

Using a spiralizer create zucchini noodles (always read the directions for your spiral slicer as they vary by brand - I use this spiralizer.) If you don't have a spiralizer use a regular vegetable peeler to vertically peel long, thin strips of the zucchini. This will form more of a wider "noodle" from the zucchini, like fettuccini.
Heat one tablespoon of olive oil in a large pan over medium-high heat. Once hot, add zucchini noodles and cook for about 2 to 3 minutes, until zucchini noodles are tender but still retain some crunch.
Let the noodles rest for about 3 minutes so that they can release all of the moisture. Transfer noodles to a bowl and reserve the excess water in a small bowl.
In another large bowl combine the cheeses and black pepper; add just enough zoodle water to make a thick paste.
Add zoodles, and stir vigorously to coat them with the cheese-pepper sauce, adding some olive oil and a bit of zoodles water to thin the sauce if necessary.
The sauce should cling to the zoodles and be creamy but not watery. 
If the zoodles are not hot enough, heat them in the pan for a couple of minutes before serving.
Sprinkle with additional grated cheese and pepper and serve immediately.

Nutrition facts

One serving yields 247 calories, 17 grams of fat, 6 grams of carbs, and 9 grams of protein.