How to Make Zoodles with Pea Pesto

Do you have a spiralizer? I have one and I looooove it. Whenever Im wanting to eat on the healthier side is usually when Im craving pasta. It always happens that way, doesnt it?!? When the cravings hit, I always pull out my spiralizer and make noodles from zucchini, sweet potato or squash.

Your next question will probably be: does it taste like real pasta?! The answer is absolutely no. Please dont ever let anyone tell you that it does because nothing can replace the delicious bite of all-purpose flour mixed with just the right about of  water and egg. Nothing. But it does offer a good replacement, a healthier substitute that tastes good in its own right.

This pea pesto was made mostly from what I had in my fridge and freezer. Frozen peas blended with just the right amount of olive oil, salt and garlic to give a nice freshness to some zucchini and squash.

The one thing that you have to know with zoodles is that they leech water, theres just no going around it. I always recommend to not over cook them and to start with a sauce that wont be hurt by a bit more water. This pea pesto is on the thicker side so the water just makes it more sauce-y.

Adrianna Adarme is a food blogger and author living in Los Angeles, California. She writes the blog A Cozy Kitchen, where she shares comforting, everyday recipes from her kitchen. She recently authored her first cookbook, PANCAKES: 72 Sweet and Savory Recipes for the Perfect Stack. She's a lover of breakfast, pie (and sometimes even pie for breakfast), corgis and cute things. You can find her on Twitter, Instagram, or Facebook.