Tahoe recipe: Pesto zoodles are oodles of feast and fun | SierraSun.com
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Tahoe recipe: Pesto zoodles are oodles of feast and fun

Arica Davis
Yummy Fixins
Zoodles — zucchini noodles, that is — can be made using any old spiralizer. From there, the combinations are endless.
Courtesy Arica Davis |

SOUTH LAKE TAHOE, Calif. — Is your spiralizer sitting under your cabinet in its original box? Sometimes we get kitchen gadgets as a gift and never use them. Well, this is one of those gifts you just have to use. It’s so simple and helps make eating raw veggies even simpler!

You can use the spiralizer for just about anything — from butternut squash to beets. Some vegetables are more challenging than others. I’ve found the easiest to be cucumbers, zucchini and squash.

This recipe is one of my favorites and can be modified in many ways. You can omit the shrimp and add Kalamata olives, fresh mozzarella, pine nuts, cooked chicken or even cooked meatballs.

If you prefer a warm dish, toss the spiralized zoodles in a little olive oil and sauté for five minutes until slightly softened.

Get creative, enjoy this recipe and many more with your new go-to gadget.

PESTO ZOODLES

Pesto ingredients:

1/4 cup pine nuts or macadamia nuts

3 cloves garlic

2 cups fresh basil leaves

1/2 cup extra-virgin olive oil

1/2 cup grated Parmesan cheese

Salt and pepper

Directions:

Combine the nuts, garlic and basil in a food processor or blender, and pulse until chopped. While pulsing slowly add the olive oil and process until smooth.

Add the cheese, season with salt and pepper and pulse one last time. Transfer to an airtight container, pour a little olive oil over the top and set aside until ready to use.

Zoodles ingredients:

3 large zucchini

1 pint cherry tomatoes, halved

2 tablespoons extra-virgin olive oil

1 pound peeled shrimp, deveined

Salt and pepper

Directions:

Using a spiralizer, make the zoodles out of three zucchini, following the instructions that pertain to your spiralizer. Place finished zoodles in a large bowl along with halved cherry tomatoes. Dry the shrimp with a paper towel and season with salt and pepper.

In a large skillet heat the olive oil over medium heat, then add the shrimp. Cook until pink and opaque, about four minutes, flipping once halfway through cooking. Remove from the skillet and set aside.

Toss the zoodles and tomatoes in the pesto, top with shrimp and enjoy!

Chef Arica Davis is owner/operator of Yummy Fixins, Personal Chef Services and Pasta Parties. Visit http://www.yummyfixins.com or call 530-539-4504 to book your next dinner party.


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