I have officially been Inspiralized.
My new kitchen gadget, the Paderno Spiral Slicer is the best thing that’s happened since my HealthMaster blender. My julienne peeler was doing the trick up until now, even though it was quite time consuming. But with just one use of the spiralizer and I can honestly say it’s life changing. It is so easy to spiral all the veg that I love, giving me tons of new ideas on how to reinvent meals.
I wanted to keep today’s dish simple and utilize some fresh local summer vegetables. Less is more when it comes to enjoying the flavours of fresh produce. This lemon pesto zucchini pasta is very simple and takes less than 20 minutes to pull it all together. The corn adds a nice sweetness, while the kalamata olives offer a natural saltiness. This natural way of adding minimal salt works well because added salt can cause your zucchini to turn to mush. Hope you enjoy the dish.
Lemon Pesto Zucchini Pasta with Corn & Kalamata Olives
- 4 zucchini (spiralized)
- 2 cobbs of corn (corn removed from cobb)
- 2 lemons, juice and a pinch of zest
- 1 tbsp homemade pesto (basil, red pepper flakes, olive oil, garlic)
- 1/2 cup pitted kalamata olives
- topped with goat cheese and fresh basil
In a large pot, boil corn for 5-10 minutes. Meanwhile, in a large skillet, add your pesto until heated. Once heated, add the zucchini noodles and toss for 3-5 minutes or until al dente. Once Zucchini is cooked, toss with lemon juice.
Using tongs, to let excess moisture drip away, transfer zucchini into a bowl. Cut away the corn from the cobb and add to the zucchini pasta. Top with pitted kalamata olives, lemon zest, fresh basil and a sprinkle of goat cheese. Best served warm, but also great as a cold salad.
Makes 4 servings.
Be Inspiralized. xx