Friday, September 21, 2012

Mediterranean Pesto Zucchini Spaghetti

With all my galavanting with animals big and small, I really haven't been cooking much, have I?  Inspired by a meal Cadry's Kitchen posted on Facebook, I decided to make my own Mediterranean pesto zucchini pasta.


Instead of my standard pesto, I used the suggested Spork recipe, subbing almonds for the pistachios.


Then I spiralized 4 medium zukes.


I sauteed some frozen artichoke hearts with salt, pepper, garlic, and red pepper flakes (and only ate a couple along the way).


And then I chopped 3 fresh tomatoes and 1 small onion.  I was originally going to use sun-dried tomatoes, but I thought they would be too rich.


I tossed the pasta with the pesto first: no easy feat since my strands always wind up super-long!  Then I plated the "noodles" and spooned all of the accoutrements on top- including kalamata olives, whose pungency wound up being the savior of the dish.


VM liked it much more than I did; it seemed to be missing something.  Maybe I threw off the balance with the almonds in lieu of the pistachios?  Or maybe I should have added some whole pignolis at the end for crunch?  I'm going to have to consider what ingredient could turn this from boring to wow.  But as long as winter is coming, bring on the traditional puttanesca!

4 comments:

foodfeud said...

Olives are usually the best part of anything, but it sure is pretty. maybe the sundried tomatoes would have been the way to go?
Glad to see yr still giving the ole spiralizer a couple turns.

Cadry said...

Wow, it all looks super delicious! I hope you find just the right ingredients that make it pop for you next time! :)

glutenfreehappytummy.com said...

oh my gosh that looks positively perfect!!! yum!

Abby Bean said...

foodfeud- I agree. And a tip of the hat to your awesome pun.

Cadry- Thank you; I really don't know enough about cooking that I should ever have the nerve to break from the original recipe!

glutenfreehappytummy-appreciate your enthusiasm!