One of life’s greatest gifts is a husband who constantly tries to make you happy. During my Whole 30, Jean has been very supportive, trying to have the same meals as I do and coming up with fun recipes. One of those recipes was last night. Because he knows how much I love a good spaghetti dish, he decided to reproduce one in a vegetable version. And that’s how we set out to make this delicious pesto zucchini noodle dish. Not only was it delicious and felt like really eating a pasta dish, but we felt really full afterwards. I really suggest you try it on a weeknight. It’s fast and easy to make as well! Here’s the recipe.
Pesto Zucchini Noodles
What you’ll need:
For the noodles
- 4 large zucchinis, cut julienne (or use a spiralizer if you have one)
- 10 cherry tomatoes
- Olive oil
- Balsamic vinegar
- 2 garlic cloves
- Roasted Pine seeds
For the pesto
- A packet of basil leaves
- 2 garlic cloves
- Salt, to taste
- 3 Tbsp Olive oil
How to make it:
Place the cut zucchini in a bowl and cover them with boiled water for 1 to 2 minutes, until they are tender.
In a small pan, place the balsamic vinegar and olive oil with the tomatoes and cook until the tomatoes are crippled and tender. If you like garlic, you can add some crushed garlic to the mix.
Make the pesto: In a blender, place the basil leaves, garlic cloves, olive oil and salt, and mix until combined.
Remove the water from the zucchini bowl and add the pesto. Top everything with the tomatoes and pine seeds and mix to combine.
Serve hot and enjoy!
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In my February bucket list, the second item I mentioned was “cooking a ramen”. Now that I’ve done it, I don’t see why it was a dish that used to impress me. I’d always considered it as hard and impossible to make, but it turned out to be an easy, healthy, fun and fulfilling meal.
To make the dish, I spent time researching various recipes and decided to combine a bit of each. The key is in the broth. The noodles, mushrooms and other toppings are up to you to choose.
Here’s the Ramen recipe we made on Monday night to inspire you 🙂
What you’ll need (for 5 persons)
- 1 small Onion, chopped
- 3 cloves of Garlic, sliced
- 1 tbsp of Ginger, grated
- 2 tbsp Sesame oil
- 2 tbsp Sriracha Sauce
- 2 cups of Water
- 3 cups of Vegetable Broth
- 3 Spring onions, chopped
- Soy sauce
- Mirin (or rice vinegar)
- Noodles of your choice
- 2 cups Portobello mushrooms, sliced
- Bok Choy
- 5 Eggs (1 egg per bowl)
- Salt, to taste
How to make it
- In a large saucepan, heat the sesame oil. Add the onion, garlic, ginger and Sriracha sauce and cook until combined
- Add 2 cups of water and let it simmer for 3 minutes. Transfer everything to a blender and mix until combined. Put the mix back in the saucepan
- Add the vegetable broth and let it simmer for 10 minutes
- Add the mushroom water, season with salt, soy sauce and mirin and let it simmer for 4 minutes
- Add the noodles and cook until tender
- Add the mushrooms and let simmer for 2 to 3 minutes
- Meanwhile, half-boil the eggs and remove the shells
- Top the ramen with bok choy and spring onions
- Move the mix to a bowl and top with the half-boiled egg, sliced and runny
Note: You can season with additional soy sauce if needed.
Are you a fan of ramen? Any tips?