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noodles = zoodles
We try and stay away from carbs and gluten (but we do indulge in pizza and cake from time to time as well). The one thing I miss is pasta. This was a STAPLE during college and my early years in California.
I had been eying a spiralizer (yes, that’s what it’s called) on Amazon, when a friend mentioned she had just purchased one! She said I could try it out before committing to my own (she actually said I could come over after work and spiralize whenever I wanted). So last Friday I headed to her house with 6 zucchinis! The results were a HIT! And I purchased my own the next day. If you’d like to try it, the recipe is below.
Bacon, Pesto Zoodles (I made it for some friends and the 6 of us gobbled it up as a side dish)
6 Zucchinis (mine were roughly 6″ long)
Salt
2-3 Tbs Pesto (I used the kind from TJs)
3/4 cup cherry tomatoes, diced
8 strips of bacon
3 green onions
2 cloves garlic
1. Spiralize the zucchinis (this is super quick with the spiralizer I used and subsequently purchased)
2. Toss with 2-3 Tbs of salt and place in a colander, let sit for 15-20 min
3. After 15-20 minutes, rinse thoroughly with water and “wring it out” – pick it up and squeeze the water out. I also cut them in half/quarters with kitchen shears.
4. Prep your bacon – however you like. You want it crispy.
5. Add 2 Tbs bacon fat to a pan, and toss with the garlic, pesto and zoodles!
6. Add the tomatoes, bacon and green onions at the very end.
7. Toss and serve! Someone suggested serving it cold as a salad – I think that would also be delicious!
FYI – The amount of zoodles is VERY deceiving. I thought 3 was plenty for 6 of us, and then I thought 6 was WAY more than enough. But after you salt and squeeze, it looks like much less. So go big.