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Zucchini Noodles with Spicy Kale & Walnut Pesto

Wednesday, March 12th, 2014

Zucchini Noodles with Spicy Kale & Walnut Pesto via Linda Wagner

One easy way to cut down on carbs and calories and increase minerals and nutrients in your diet is to start making your own veggie noodles! If you don’t already have a spiralizer, I strongly recommend getting one and if you do, it’s time to get it out of the cupboard and actually use it!! Not only is it fun and easy to use but it’s a great way to transform your health!

Zucchini Noodles with Spicy Kale & Walnut Pesto via Linda Wagner

Zucchini Noodles with Spicy Kale & Walnut Pesto

Pesto adapted from this recipe.

For the pesto you’ll need:

  • 1/2 cup raw walnuts
  • 5 leaves of kale, stems removed
  • 2 cloves garlic
  • juice and zest of 1 lemon
  • 1/2 inch slice of jalapeno, diced
  • drizzle of olive oil, about 2 Tbs
  • sea salt & pepper to taste
  • water as needed

In a food processor, process all ingredients until smooth adding more water as needed to blend. Adjust flavors as needed and set aside.

Zucchini Noodles with Spicy Kale & Walnut Pesto via Linda Wagner

For the noodles you’ll need:

  • 4 medium sized zucchini (you could also use yellow summer squash)
  • sea salt
  • olive oil

Use a spiral slicer to slice the noodles into a “spaghetti” shape. If you don’t have a spiral slicer, a vegetable peeler can be used to make long, flat fettuccine style “noodles” or you can shred the zucchini using a grater or food processor.

Sprinkle you noodles lightly with sea salt and use your hands to toss.

In a sauce pan over medium high heat, toss your noodles in a small amount of olive oil until slightly soft, about 2 mins.

Zucchini Noodles with Spicy Kale & Walnut Pesto via Linda Wagner Zucchini Noodles with Spicy Kale & Walnut Pesto via Linda Wagner

In a large bowl, toss your zucchini noodles with pesto until well combined. Then top with sliced tomatoes and pine nuts.

Zucchini Noodles with Spicy Kale & Walnut Pesto via Linda Wagner

Easy as that and so fun to make!

This recipe is great as a meal, side dish, or appetizer. You could also add some hard boiled eggs, baked salmon, or almond crusted chicken for more protein. It’s also gluten free, dairy free, vegan, vegetarian, paleo, low carb, and sugar free so should be suitable for almost anyone! You can use any extra pesto to spread on veggie sandwiches, salads, eggs, or toasted Ezekiel bread!

You can see some of my other favorite veggie pasta recipes here and here.

Zucchini Noodles with Spicy Kale & Walnut Pesto via Linda Wagner

Zucchini Noodles with Spicy Kale & Walnut Pesto
 
Prep time
Cook time
Total time
 
Author:
Serves: 2
Ingredients
  • ½ cup raw walnuts
  • 5 leaves of kale, stems removed
  • 2 cloves garlic
  • juice and zest of 1 lemon
  • ½ inch slice of jalapeno, diced
  • drizzle of olive oil, about 2 Tbs
  • sea salt & pepper to taste
  • water as needed to blend
  • 4 medium zucchini
  • cherry tomatoes, halved
  • pine nuts
Instructions
  1. For the pesto: In a food processor, process walnuts, kale garlic, lemon, jalapeno, olive oil, salt and pepper, and water until smooth adding more water as needed to blend. Adjust flavors as needed and set aside.
  2. For the pasta: Use a spiral slicer to slice the noodles into a “spaghetti” shape. If you don’t have a spiral slicer, a vegetable peeler can be used to make long, flat fettuccine style “noodles” or you can shred the zucchini using a grater or food processor.
  3. Sprinkle you noodles lightly with sea salt and use your hands to toss.
  4. In a sauce pan over medium high heat, toss your noodles in a small amount of olive oil until slightly soft, about 2 mins.
  5. In a large bowl, toss your zucchini noodles with pesto until well combined. Then top with sliced tomatoes and pine nuts.
  6. This recipe is great as a meal, side dish, or appetizer. You could also add some hard boiled eggs, baked salmon, or almond crusted chicken for more protein.

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appetizers dairy-free dips&dressings easy recipes gluten-free kale kid friendly raw food real food recipes sugar free tomatoes vegan vegetarian weight loss wellness zucchini

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7 Responses to “Zucchini Noodles with Spicy Kale & Walnut Pesto”

  1. Shelly March 13, 2014 at 3:23 pm #

    Yumola! I used my spiralizer for the first time last night on one of your other zucchini noodle recipes!

    • Linda March 13, 2014 at 5:26 pm #

      Yay!! Awesome Shelly! How did it turn out?!

      • Shelly March 14, 2014 at 2:56 am #

        It was so good and so easy to make! Zucchini…cooked and by themselves…not my fave. But through this journey I’ve found that i LOVE zucchini RAW!

Trackbacks/Pingbacks

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    […] Full Recipe Link: http://lindawagner.net/blog/2014/03/zucchini-noodles-spicy-kale-walnut-pesto/index.html […]

  2. Zucchini Noodles with Spicy Kale & Walnut Pesto | Animeagain.com - March 21, 2014

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  3. Upgraded Pasta Noodles | Elizabeth Dennison - March 28, 2014

    […] is a recipe that was inspired by Linda Wagner that I absolutely love and is the perfect example of an upgraded food choice – healthy pasta! […]

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    […] Toast #1: I spread with a spicy hummus (store bought). Then I added a layer of leftover pesto from this recipe. I topped it with cucumber slices, pea sprouts, and sliced […]

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