Tasty and fun this dish is a great way to get the kids (and you) eating more veggies
How long will it take?
What’s the serving size?
What do I need?
4 tbsp olive oil + additional ¼ cup
2 cloves garlic, minced
2 cups baby spinach
½ cup flat-leaf parsley
3 tbsp capers, drained
2 tsp lemon zest, plus 2 tsp fresh lemon juice
½ tsp salt
¼ tsp black pepper
For the zoodles
2 tbsp olive oil
Salt and freshly ground black pepper
2 cups cherry tomatoes
How do I make it?
Make the pesto by placing 1 tablespoon of oil and the garlic in a frying pan over low heat. Cook for 30 seconds and then transfer to a food processor.
Add remaining 3 tablespoons + ¼ cup of olive oil, spinach, parsley, capers, lemon zest and juice, salt and pepper and blend.
Next make the zoodles. Use a spiralizer or julienne peeler and slice the zucchini into noodles.
Warm 1 tablespoon of the oil in a large frying pan then add the zucchini and sprinkle with ½ teaspoon of salt. Sauté until tender, about 1 minute.
Transfer to a large bowl, add a few tablespoons of the pesto and toss gently. Leftover pesto can be refrigerated for later use.
Warm the remaining 1 tablespoon of olive oil in the zoodle pan. Add the cherry tomatoes and season with salt and pepper. Cook, shaking the pan often, until the tomatoes soften and begin to burst. Add 3 to 4 tablespoons of water part way through cooking to incorporate the browned bits from the bottom of the pan.
To serve, top the zoodles with tomatoes.
If you are not vegan you may like to serve with shaved Parmesan.