#Zoodles noodles full#

Low calories: Not only is this zucchini pesto pasta loaded with nutrients, but it’s very low in calories and virtually fat-free! That makes these perfect for a healthy diet.

Wholesome: You really can’t go wrong with vegetables that get smothered in more vegetables.

I love spiralizing veggies for an easy, low calorie meal, as you may have noticed from my sweet potato spaghetti and these delicious zoodles with vegan bolognese sauce. This simple weeknight dinner is bursting with flavour, yet, doesn’t require a boatload of ingredients! BUT, most grocery stores will carry it all year long. Zucchini (also known as summer squash) is best enjoyed in hotter months when in season. It has been updated for content and photos.

This recipe was originally published in June 2018. This pesto zucchini pasta (also known as courgette pesto pasta) is wholesome, delicious, and ready in no time!

Jessie Van Amburg is the senior associate editor at Women's Health, where she shares strong opinions about Bad food trends, and the importance of wearing sunscreen every day.Spiralized zoodles are smothered in homemade pesto and topped with juicy heirloom tomatoes and a hint of spice. Just don't expect me to join you for dinner any time soon.

I'd rather eat a little less white pasta and actually have a meal I'll enjoy rather than frown my way through a bowl of zucchini pasta just because it might be healthier for me. I get it!īut zoodles.there's nothing to love there, in my book.įood is my love language. And I do realize that for people with gluten intolerances, veggie noodles are the best alternative to traditional wheat pastas. And butternut squash noodles in a peanut sauce stir fry are genuinely awesome. Cooked spaghetti squash tossed with olive oil, feta, and roasted cherry tomatoes is divine. In my case, that's not zoodles.įor the record, I've eaten other veggie pastas and actually enjoyed them. And that's ultimately the problem with zoodles. But it just wasn't the same as eating actual pasta with homemade pesto, which is truly a divine experience. Not cooking the zucchini helped it retain some sort of texture (i.e., it had some bite) and prevented the water from seeping out of the fruit. Jessie Van AmburgĪnd honestly, it was.fine. The Ann Veal of sides: bland and forgettable. I tossed the spiralized zucchini with homemade pesto, and served it as a cold side with chicken. The only time I ever vaguely enjoyed zoodles was when I DIDN'T cook them. People who try to convince me otherwise are untrustworthy liars.Eating them makes me just deeply miss real noodles.I've done ALL of your zoodle cooking tips, Internet. I've hand-spiralized them myself at home. I've tried the pre-spiralized zoodles you can get in the freezer section. I've given them only mere seconds in the frying pan to heat them up. I've avoided salting them until the very end of the cooking process. I've tried pressing the zoodles between paper towels to drain off the excess water before cooking. In the name of humoring my low-carb-plan-following boyfriend, I have tried EVERY method. Once those noodles are salted, or even start to heat up in a pan, it starts to release that water-flooding everything it touches with zucchini brine that ruins even the spiciest, most flavorful sauces. Because zucchini is, like I mentioned, mostly water. FFS, at least cucumbers crunch when you bite into them.Īnd those fundamental issues make turning zucchini into pasta a nightmare.

#Zoodles noodles full#

That's because it's full of water and has no taste (like a cucumber), but unlike a cucumber, zucchini has zero structural integrity and immediately turns into a tragic, mushy mess when you try to do anything with it. Everything about this stock photo is extremely offensive to me.