Don’t you love it when you come across a new food or recipe that just changes your life? That’s how I felt with this tomato recipe. I came across it in the spring of this year and I’ve been making it every few weeks since. These sweet and spicy little guys are great to keep on hand for a nice addition to almost any meal. I usually make a double batch on a Sunday and throughout the week I put them into salads, omelettes, sandwiches, pasta, cauliflower crust pizzas (more on that to come), or even just snack on them. They add a little something extra to each dish that you prepare. And the work is minimal! Prepare, throw them in the oven, and while they sweeten up, do your thing: laundry, watch a movie, read a great book, or study for midterms (if you’re me). Once they’ve magically transformed, they’ll add pizzazz to the rest of your meals through the week. Yes, I said pizzazz. It’s a word that is not nearly used enough.
One way that I have come to love eating these little gems is with this zucchini pasta. I turn my zucchini (or other vegetables) into noodle shapes with this contraption, but if you don’t have one, you can easily slice your zucchini into thin ribbons, or head to a local kitchen store and pic up a julienne peeler for under $10.
I simply toss the noodles with homemade pesto and throw in a good handfull of tomatoes. It’s divine.
I don’t have a recipe for homemade pesto on the blog right now, but this post tells you all you need to know. (UPDATE: I now have 2 recipes for pesto on the blog. They can be found here and here - scroll down for the second one.) I also make my pesto in large batches, freeze it in ice cube trays until solid, then pop them into freezer bags for when they’re needed. If you’ve never made fresh pesto, try it. You’ll never buy the jarred stuff again. If you put in a little work ahead of time with the pesto and tomatoes, you’ll have several easy meals in the week ahead.
Zucchini noodles are an easy way to get more vegetables into your body. And who doesn’t need that?! For those of you who are following specific dietary plans, I’m sure I’m stating the obvious, but hello, they’re paleo, gluten-free, vegetarian, low-carb, etc. And this specific combination makes for a surprisingly filling meal.
So, go on, eat your noodles! Every last guilt-free one of them.
*Note: Pesto cubes will last for a few months in the freezer.