My transition was going so well, that is until I came home and realized what “home” is supposed to feel like. The idea I’ll be feeling this way for a while makes me sad. 🙂 Aside from him, I was hoping I would miss California, but I don’t. Now only if I could convince him to move to the east coast and then all would be well again. The answer to those questions… none of the above! I do miss my husband though, terribly. Would I miss California? Would I hate being in New Jersey? And would I miss those beautiful sunsets? Would the gloomy east coast weather get to me? I wondered what it would be like going back home after 3 months. Caprese Zucchini Noodles prepared with just a few simple ingredients and a secret ingredient. Scroll down for recipe and leave a comment if you try.A light and delicious twist on Caprese Noodles. If you have extra pesto, try our Italian Roasted Veggie Quesadillas.įor more of our favorite zucchini recipes click here. It tastes great all year round but it’s especially delicious in the Summer when the produce is so fresh. You could also make the pesto ahead of time. I tend to make the pesto in the 10 minutes the tomatoes roast and then assemble so the dish comes together really quickly! The pesto smells amazing and tastes even better! I could literally eat it by the spoonful! Pulse in the rice wine vinegar (just a touch but adds a nice brightness!) and your done! Next, add in the Parmesan cheese and with the food processor running stream in the oil.
Caprese zoodles pro#
Pro tip: Scrape down the sides to make sure it’s all blended well. Then add the salt and pepper and pulse again. It will smell amazing immediately! And the almonds give it a little texture which is so satisfying! Using a food processor (we’ve had a basic Cuisanart – Amazon affiliate link forever and it’s great for this!), pulse the basil, garlic and almonds a few seconds to get them break down a bit. The basil pesto recipe shown here is made with 8 ingredients: This really brings out the flavor of the tomatoes and brings an element of warmth to the dish.įor the basil pesto, our favorite simple recipe is below (as well as a link to our favorite vegan nut-free pesto) or you can use a store bought one. The only “cooking” involved is roasting tomatoes for 10 minutes. You could use a mix of zoodles and spaghetti noodles!.If you aren’t sure about zoodles, you could make it with gluten-free spaghetti, or.If you decide to saute the zucchini noodles, heat a touch of olive oil in a pan and only saute them for about 5 minutes or until they are tender crisp.
In this recipe, I prefer to toss the raw noodles with the pesto. One question I am often asked is do I cook the zucchini noodles or eat them raw? We’ve used the Paderno, Amazon affiliate link, for several years now.Īlternatively, you could purchase them pre-spiralized at any number of store. They are easy to make using a spiralizer. Let’s start by talking about zoodles or zucchini noodles… Of note… the recipe says 25 minutes but I usually roast the tomatoes while I make the pesto and zoodles so it’s more like 15 minutes! This is one of the easiest and yummiest dinners ever!Ī little chopping, 10 minutes of roasting, and a delicious dinner is served! And I could literally have eaten the pesto by the spoonful! Roasted tomatoes are my favorite, especially this time of year when they aren’t super fresh yet. It came together in no time and was so fresh and flavorful!
Caprese zoodles update#
Update May 2020: This is one of the easiest and yummiest dinners ever and it was never so appreciated as this evening!ĭinner snuck up on us and we decided that the boys and my husband would have Bolognese sauce we had made earlier in the week (when in doubt, pasta, right?)…. If you’re new to this website, as with all my recipes, there is a printable recipe with exact measurements and directions at the bottom of this page. New!I’ve added a cooking video to this page so you can see how easy it is to make this gluten-free Caprese Zoodles with Basil Pesto.
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