I have heard from many of our followers that they have gotten spiralizers recently, and I am so excited about that!! I love how you can take one of your favorite pasta dishes, and create it into a healthy low carb dish that literally takes half the time.
This dish is inspired by a recipe I saw on Pinterest. I added some flare and used low carb zucchini noodles instead of spaghetti (which has 45 grams of carb per 1 cup cooked…a cup of pasta is not very much!). Proof that any pasta recipe you see can be transformed into a guilt-free dish by using zucchini or summer squash noodles! What are some of your favorite pasta dishes that you want to make with the spiralizer? Be sure to leave a comment and/or recipe below and we will try to re-create it!
Lemon Ricotta Zucchini Noodles with Chicken and Sun Dried Tomatoes
Serves: 2 (or 1 and 1 lunch)
- 6oz grilled chicken breast, sliced
- 3-4 zucchini
- 2 Tablespoons julienne cut sun dried tomatoes
- 2 Tablespoons olive oil, separated
- 3/4 teaspoon lemon zest
- 1 Tablespoon lemon juice
- 3/4 cup fresh ricotta
- Black pepper
- Parmesan cheese for garnish
- Lemon slices for garnish
- Spiralize zucchini using the medium sized noodle blade (like spaghetti).
- Heat a large frying pan over medium heat, and add 1 Tablespoon of the olive oil to the pan. Add zucchini and sun dried tomatoes and toss to cook about 2-3 minutes.
- While zucchini is cooking, combine the rest of the olive oil, lemon juice & zest, ricotta and black pepper in a small bowl and mix with a fork.
- Add the ricotta sauce to the zucchini noodles and toss to coat.
- Divide the noodles between 2 large bowls. Top each bowl with 1/2 of the sliced chicken breast and lemon slices.
- Grate Parmesan cheese over each bowl, serve and enjoy!
Holy basil! As previously stated, I have A LOT of basil going on right now. It’s end of the season, and I needed to use it all up! This was actually my first time ever making homemade pesto, and I would most definitely make it again. For some reason I thought pine nuts were crazy expensive? Relative to walnuts or almonds they are expensive, but I got 6oz at Publix for only $6! Definitely reasonable for how flavorful they are. For this recipe I roasted the pine nuts, and when you cook with the pesto you smell their amazing nutty flavor. SO GOOD! Already we have used the pesto on sandwiches, pizzas, with eggs and with zucchini noodles (below).
If you are also experiencing a basil take over, definitely try this recipe!
Healthy Bachelorette Pesto
- 4 cups basil leaves
- 1/2 cup pine nuts
- 4 cloves garlic
- 1 cup high quality olive oil
- 1/2 cup shredded Parmesan cheese
- Juice of 1 lemon
- Pepper, to taste
- Roast the pine nuts by placing them in a conventional or toaster oven on a tray or aluminum foil on 350 degrees for 10 minutes. Stir half way through.
- In a food processor, combine the basil and pine nuts. Pulse the processor until finely chopped (see below).
- While the food processor is running on low speed, add in the lemon juice and olive oil. Continue to run food processor until well combined.
- Transfer the pesto into a separate bowl, and stir in the shredded Parmesan cheese and pepper.
Traditionally, pesto recipes feature grated Parmesan cheese. While it does look a bit different, I really enjoyed how the shredded cheese melted when you cooked with it.
Last night, my good friend and old roommate Nicole came over for dinner with her awesome Spiralizer – which is totally going to be the next addition to my kitchen! We spiralized (yes that is a verb) fresh zucchini from the farmers market, then steamed it and finished it off in a large frying pan with tomatoes and the pesto. It was so easy and so good!
What should we spiralize next?!