Some friends invited me to go see the LA Philharmonic at the Hollywood Bowl last week and I was super excited have a relaxing night under the stars with a picnic and wine. I also knew I would be a in a really big hurry after work so I needed something fresh and easy to make. I had a bunch of zucchini left over from a dinner I made earlier in the week so I figured I would give the whole zucchini pasta thing a try.
I have a spiralizer that has been a major fail in the past when I tried to make eggplant chips, but I was willing to give it another try.
For this recipes I used…
2 medium sized zucchini 1 cup fresh tomatoes 3 tbs basil pesto 1 clove garlic 1/4 cup sun dried tomatoes 1/2 cup almonds 1 tbs Go Veggie Parm
The fun part is when the spiralizer starts to work! Go ahead and spiralize your two zucchini.
I made a mess, but everything stayed together pretty well.
When you are done with the zucchini toss it into a pot and boil for 10 minutes just like it were real pasta.
While your pasta is boiling, add your garlic, pesto, and sun dried tomatoes to a bowl.
After you drain the zucchini toss it into the bowl with your pest mixture. Make sure to drain all the water out. I have made the mistake of leaving some in and it gets all runny and gross. So drain it good!
After everything is all mixed together, you can add your dairy free cheese.
Next toss in your almonds and fresh tomatoes and you are ready to enjoy!
This is really great warm as soon as you are done cooking it, but I think it is best when served cold. Put it in the fridge and wait about 30 minutes if you have the time or if you are able to wait a few minutes before eating.
This was a great success and everyone enjoyed it. I thankfully had a bit left over to take for lunch the next day and it was so good. Perfect refreshing salad for a warm summer day!
I did make another bath of this yesterday, but I was feeding way more people so I cooked up some angel hair pasta and added it to the mixture. This too was really really delicious! Either way works!