Make these zoodles with kale pesto and edamame for an easy, light and healthy lunch or dinner!
Zucchini noodles, or zoodles, have been on my mind for a while. A few months ago I picked up this super funky spiral slicer which makes the prettiest vegetable noodles in just a few minutes. You can spiralize anything: zucchini, squash, carrots, potatoes, beets, cucumbers….
If you don’t have one, you can use a julienne peeler. Simply cut off the ends of the zucchini so you have a flat surface to place on the cutting board and run the julienne peeler down the side of the zucchini until you hit the seeds. Turn the zucchini and repeat the same thing on all sides until you have a mound of perfect little green noodle strands.
Zucchini noodles are an awesome alternative to pasta if you’re after something lighter with a similar texture and consistency. They are low-carb, low calories, vegetarian, vegan and gluten-free.
Spiralized veggies can be easily stored in the fridge for up to 3-4 days, making it easy to prepare ahead. Place a paper towel at the bottom of the container to help absorb any excess moisture, secure the lid and store in the fridge until ready to cook.
These zoodles with kale pesto are so quick and easy to make. I sauteed the zoodles with olive oil, garlic, and chili powder, then I threw in some edamame to add proteins and fibers and tossed everything with a homemade kale pesto.
I used this kale pesto recipe, omitting the parmesan cheese and substituting the pine nuts with almonds.
Just remember to not overcook your zoodles, as they’re best served “al dente”, not mushy.
If you try these zoodles with kale pesto and edamame recipe, let me know what you think! Leave a comment and don’t forget to take a picture and share it on my Facebook page or tag it #aseasyasapplepie on Instagram!
Zoodles with Kale Pesto and Edamame
Zoodles with kale pesto and edamame: an easy and healthy zucchini noodle recipe perfect for lunch or dinner.
- kale pesto half portion should be more than enough
- 4 zucchini (750 grams / 26.4 ounces)
- 1 clove garlic minced
- 1/2 teaspoon chili powder
- 1 tablespoon extra virgin olive oil
- 200 grams (7 ounces) shelled frozen edamame defrosted
- 60 grams (1/2 cup) blanched almonds
Prepare the kale pesto and set aside.
Wash the zucchini. Use a spiral slicer or a julienne peeler to slice the zucchini into noodles.
Heat the extra virgin olive oil in a large skillet over medium-high heat.
Add the garlic, chili powder and cook until the garlic is fragrant.
Add the zoodles, sautee for 2 minutes.
Add the edamame, season with salt and pepper and sautee for another 1 or 2 minutes. Do not overcook, you don't want mushy zoodles!
Remove from heat, toss the zucchini noodles with pesto until coated. Top with almonds and serve.
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