Since finding ways to eat healthfully, deliciously and satisfyingly is a constant quest for everyone at BC, we were over the moon when we discovered the spiralizer. The ultra versatile, inexpensive kitchen tool takes fresh vegetables and effortlessly turns them into faux-noodles. We especially adore the zucchini version, which can be paired with anything from meat sauce to arrabiata and is completely delicious – no matter what. Here’s one of our favourites.
4- 5 medium zucchinis
2 pints cherry tomatoes
extra virgin olive oil
5 tablespoons favourite pesto
2 tablespoons toasted pine nuts
sea salt and pepper
grated parmesan to serve (optional)
Preheat oven to 250 degrees. Clean and halve cherry tomatoes and toss in a splash of extra virgin olive oil until evenly coated. Sprinkle with a generous dash of sea salt and spread on a cookie sheet, seed side up. Roast tomatoes for 90 minutes.
Use the spiralizer to create zucchini noodles.
In a large mixing bowl combine noodles with pesto (more or less to your preference), tomatoes, pine nuts and parmesan, and toss well. Serve and enjoy.
* Simple gilled chicken with lemon is a nice accompaniment to this meal