PESTO ZUCCHINI NOODLES WITH MARINATED MOZZARELLA & TOMATOES
Confession: I have little to no self control when it comes to yummy, bad-for-me food. I need a team of people to hold me back from cheese curds, soft pretzels, smothered fries, and ice cream. Sure, I love nourishing, clean food too — but I definitely don't dream about broccoli, ya know?
When I get a craving for pasta, sometimes I try to reason with myself. Sure, you worked out today. But did you do that workout for thick, bloat-inducing pasta? Or did you do it for a glass of wine?
Warmer temps and lots of sunshine make me want to eat lighter. Maybe it's the impending doom of shorts-and-sundresses season. Maybe I'm working my booty off at the gym and don't want to slow myself down. Either way, zucchini noodles (also affectionately known as zoodles) made an appearance in our kitchen this week.
I used a delectable jarred pesto from my local organic market but you can definitely make your own! Try this easy avocado pesto. And normal hunks of mozzarella would do well here, too — but if you've got the mozz a few hours beforehand (or even overnight!), marinate it in some olive oil, garlic, salt, chili flakes, and basil or parsley. It'll add a ton of dimension and flavor to the dish.
2 large zucchinis, spiral sliced (you can also buy them pre-spiralized)
1 cup cherry tomatoes
2 tbsp pesto
1 tbsp olive oil
1/2 cup marinated mozzarella balls
one small handful fresh torn basil
1. combine all ingredients. makes enough for two full meals or four small side dishes!