So we bought a new spiralizer and what better way to try it out than to make zusghetti with the kids at the market.
Using fresh yellow and green zucchini that we purchased from our favourite farmers, we made ‘noodles’. Tons and tons of super long noodles! Each child got a chance to turn the crank and watch the spiralizer churn out lots of thin, squiggly noodles. Didn’t they have a blast!
They had fun eating the plain noodles, but also really enjoyed the sun dried tomato pesto sauce that we put on top. Some kids had three bowls of zusghetti!
zusghetti with sun dried tomato pesto
- green and yellow zucchini cut into thin strips or spiralized to make spaghetti shaped noodles
- 1 cup sun dried tomatoes, soaked in warm water for 10 minutes and drained
- 1/4 cup olive oil
- 1 garlic clove
Add the garlic clove to your food processor and mince.
Add remaining ingredients and process until smooth.
When we made this at the market we added a tablespoon of the pesto to a mason jar, added 2 tablespoons of olive oil, some chopped purple basil, screwed on the lid and had the kids shake it. Then we poured this sauce into a large bowl, added some quartered yellow and red cherry tomatoes and added the zucchini noodles. Tossed everything together and served it in small bowls.
Zusghetti. Simple, seasonal and delicious!