Zucchini Spaskinny

Imagine a rich bowl of spaghetti…. with your coveted pasta sauce and toppings… and feeling light and like a million bucks. If you are down, this Joyce Chen spiral slicer will do you wonders! It turns a fresh zucchini into long spaghetti strands!!!! Or as I like to call them, spaSKINNY strands 😉

 

Ingredients:

Serves 2

• 2 freshly washed large zucchinis; try to find some that are not curved.
• 2 cups washed fresh basil
• 1/2 cup raw walnuts
• 2 cloves fresh garlic
• Juice of 1/2 lemon
• 1/4 cup extra virgin olive oil
• Sea salt and fresh ground pepper to taste
• 1 handful of baby cherry tomatoes

Directions:

1. Whip out your spiral slicer! (Carefully, though, the blades are sharp.)
2. Follow directions according to the slicer in order to turn your zucchini into spaghetti strands. For the Joyce Chen one that I use/love, I cut the ends off the zucchinis, then I cut each zucchini in half, so you have shorter lengths to work with. I like my spaskinny to include the zucchini skin, but feel free to peel yours if you so prefer.
3. Combine basil, walnuts, garlic, lemon juice, olive oil, sea salt, and black pepper in a food processor until the mixture becomes a beautiful pesto sauce.
4. Using your hands, lightly mix the spakinny and the pesto until evenly distributed.
5. Top with chopped cherry tomatoes.
6. HOW COOL!?

This Joyce Chen spiral slicer makes such beautiful spaghetti strands out of any long vegetable; it’s worth $20 or so. (P.S. lookie, you can see my dad’s head watching the game in the background.) Go Kings!