Zucchini Noodle Shrimp Pesto

Spiralizing zucchini noodles is so much fun!

Whole grain pasta can be a great source of healthy whole grains but the calories can add up per serving. Combining the zucchini noodles with whole grain pasta decreases the caloric density of this entrée yet you still feel like you’ve had pasta!

Don’t have a spiralizer? Get one! This is my favorite. And when you get it you can try some of my other spiralizer recipes here and here and here.

2 cups any shape whole grain pasta

2 spiraled zucchini, using the thick noodle setting

2 cups shrimp, thawed and shelled

6 Tbsps. Pesto

Red pepper flakes to taste

Cook the pasta according to package instructions and drain.

Put the spiralized zucchini in a microwave safe bowl and microwave until done. You do not need to cover the bowl.  Drain any liquid.

Sauté the shrimp in a little olive oil. Put the pasta into a bowl with the cooked zucchini spirals. Add the pesto and shrimp and using tongs, toss. Top with a little red pepper flakes.

This makes 3 servings.

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Roasted Cauliflower with Fennel and Smoked Paprika

Roasted Cauliflower with Fennel and Smoked Paprika

And don’t skip the SMOKED paprika. This spice brings a unique deep, smoky aroma and taste to everything it touches. I think it’s an incredibly versatile ingredient to have in your pantry. Sprinkle on barbecued or baked chicken, fish, pork, potatoes and rice. Sprinkle on deviled eggs and spiced nuts. Use it to add depth to paella, arroz con pollo, sautéed greens, beans, and vegetarian soups and stews. Here is a rub recipe that I often use that contains Smoked Paprika.

And the combination of spices I use in this recipe would be fantastic to use on chicken.

  • 1 head cauliflower (about 2 pounds), cut into bite-size florets (about 8 cups)
  • 1/4 cup extra-virgin olive oil
  • 1 1/2 teaspoons ground fennel seeds, grind fennel seeds with a mortar and pestle or use ground fennel seed
  • 1 1/2 teaspoons smoked paprika
  • 1 teaspoon kosher salt
  • ¼ -1/2 teaspoon ground black pepper
  • 1/2 teaspoon garlic powder
  1. Preheat the oven to 425 degrees F.
  2. Line a large rimmed baking sheet with foil.
  3. In a small bowl, mix ground fennel, smoked paprika, salt, pepper, and garlic powder.
  4. In a large bowl, mix the cauliflower with the olive oil. Use clean hands to coat the cauliflower with the oil.
  5. Wash your hands to remove the oil and then sprinkle the cauliflower with the spice mix and use a rubber spatula or spoon to stir and coat the cauliflower.
  6. Transfer the cauliflower to the baking sheet and bake in the preheated oven, until tender and golden, about 20 minutes. Transfer to a serving bowl and serve.
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Roasted Red Peppers with Pesto

 

 

Delicious and easy to make, this interesting vegetable side dish also works well cold the next day in a salad, in sandwiches or in eggs.

Roasted Red Peppers with Pesto

  • 3 red bell peppers
  • 4 tablespoons prepared pesto
  • 2 tablespoons balsamic vinegar

DIRECTIONS:

  1. Preheat oven to 4oo degrees.
  2. In a large bowl or a large Ziploc bag, mix pesto and balsamic vinegar.
  3. Remove stem and seeds from peppers and slice into 1 inch wide slices. Place in large bowl or ziplock bag with pesto.
  4. Stir until peppers are completely covered.
  5. Place pepper slices on a foil lined baking sheet and place into oven. Bake for 15 minutes or until peppers are tender.
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