Aug 7, 2015

Zucchini Noodles

    This is a fabulous meal that uses zucchini instead of pasta. It's vegan, it's not difficult to make, and is healthy. For fabulous flavor you can add a pesto sauce. I have not modified this recipe but I've used it just as is from
    For the noodle bowl: 
    2 cups mix of red and yellow tomatoes
    3 zucchini, cut into noodles with a spiralizer 
    1 pkg buckwheat soba noodles 
    Sea salt and pepper to taste 

    For the pesto: 
  • 1/2 cup fresh mint leaves
  • 1/2 cup fresh basil leaves
  • 1/4 cup raw walnuts 
  • 2 tablespoons Hemp hearts 
  • 4 tablespoons olive oil 
  • 1 tablespoon lemon juice
  • 1 clove garlic
  • Salt to taste


    For the pesto:
  • Place all the ingredients in a food processor and process until chunky.
  • For the noodle bowl:
  • Preheat oven to 400 degrees.
  • Place the tomatoes on a lined baking sheet. Drizzle with a little oil and sprinkle with sea salt. 
  • Roast in the oven for about 35 to 45 minutes. Remove and let cool. 
  • Bring a large pot of water to a boil. Add the soba noodles and cook for about 7 minutes. 
  • Remove the soba noodles from the water. Add the zucchini noodles to the water and cook for only 1 minute. Drain the zucchini noodles. Run both the zucchini noodles and soba noodles under cold water, separating the soba noodles with your fingers if they are sticky.  Add the zucchini noodles and soba noodles back to the pot and toss with the pesto and roasted tomatoes.