March is upon us! A personal favorite of mine, because it means Spring is here and everything is colorful, flowers are blooming, and two very fun holidays are coming up! I have a million things planned for Easter and St. Patty’s Day, and Mark and I are squeezing in some other fun activities for the month as well, like a NY Rangers game and a Lakers vs. Knicks game. To start off the month, my sister even came out to LA for a jam-packed day of fun. So far, it looks like it’s shaping up to be a good one.
When I think of March I see green. All green err’thang. And it’s no exception in the kitchen. I eat a lot of veggies normally, but I’ve already noticed that my most recent grocery haul was a lot greener than normal. Here’s a recent dish I made that’s green as can be, and (relatively) healthy. I present to you: Pesto Zoodles.
Daaaamn, right? So I say relatively healthy because instead of using pasta I made zucchini noodles, or “zoodles”. These are everywhere now, and for good reason. They are freaking delicious. They aren’t exactly like noodles, and pasta purists might turn up their noses at the stuff, but if you’re looking for a low-carb alternative to an otherwise heavy dish this is it. And I mean, they really do look the part.
All ya need for the zoodles is one whole zucchini, not peeled, and a spiralizer. I got mine at Target for under $10 (here), and it does the trick for me. There are other much nicer, much more expensive ones on the market and I’m sure they’d be a worthy investment if you can swing it! Spiralizing the zucchini takes about 30 seconds, which rocks because it’s a lot quicker than boiling pasta ;). I like them cold and crunchy, but if you want ’em warm you can saute them in some oil or pop them in the microwave.
Pesto is a comfort food for me. My parents used to make it all the time, and it’s one of the first things my mind goes to when I feel homesick. It’s not the healthiest of sauces (is it a sauce? I always think of it as it’s own thing…) but sometimes you need to feel indulgent. I use a “special family recipe”, so I’ll give a modified version: Using a food processor puree 2 cups basil, 1/4th cup olive oil, 1/3 cup parmigiano-reggiano cheese, 2 garlic cloves, 1 TBSP pine nuts, 1 TBSP hot water. Boom. Pesto. Mix that into your bowl and you’ve got a very green, very delicious meal. Good for the soul.
I’m always looking for healthy(ish) meals to add into my weekly meal rotation. Especially ones that satisfy my tastes and Mark’s. He asks for my pesto recipe a couple times a month, and I only deliver about 10% of those times. But this was so easy, delicious, and relatively guilt-free that it might become a regular in my meal planning!