This is the conclusion of the Zoodles/Squoodles Pasta War I reported about yesterday. Notice that I listed Zoodles first, before Squoodles. This was intentional. If you look online you will see that Zoodles usually get top billing. I’m not sure why but I decided to follow this standard, just in case there is a good reason for it.
To make this dish, I julienned the zucchini and squash with my new “Heart Peeler.” Every gizmo has a gimmick! This gadget came in a nifty package with pictures of all the amazing things it can do. Of course it has its own Facebook page and website for fans to further worship at the altar of the peeler. To its credit, it did do what it was supposed to do. My zoodles/squoodles came out great. For raw food fans, the noodles can be eaten uncooked, which I will try the next time. This time, I sautéed the noodles with a little oil, before topping them with a home-made pesto sauce. Since the noodles have a high water content, they did get a little mushy when I sautéed them but they tasted delish.
Pesto is very easy to make. Just mix together in a food processor or blender: 2 cups packed fresh basil leaves, 2 cloves garlic, 1/4 cup pine nuts and 2/3 cup extra-virgin olive oil. To this add fresh pepper and salt if you want. This is what is generally considered a “traditional” recipe. The purists eat pesto raw. I prefer to mince the garlic and sauté it lightly in oil first, then I toss chopped fresh basil from my garden into the sauce pan. It’s a little gentler on the stomach (and breath) if the garlic’s cooked a little. In this dish, I sprinkled the pine nuts on the top rather than mincing them into the sauce; and I shredded parmesan cheese along the perimeter of the plate to make it pretty. For those that don’t eat dairy, just omit the cheese. So, do I like the zucchini & squash noodles as much as conventional wheat noodles? Sure do.
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