Savvy Recipes: Zucchini Spirals with Pesto & Cherry Tomatoes

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When local San Francisco brand, Joyloop Foods, reached out to me to collaborate on a post, I was excited to work with them.  I think most of you know (if you follow me on Snapchat or Instagram) that in January I did the Whole 30 program.  When I finished my 30 days on Whole 30, I switched to eating Paleo (with a couple cheat days here and there).  I have been finding alternatives for pasta and rice dishes by using spaghetti squash instead of spaghetti and buying cauliflower rice from Trader Joes in the frozen section.  I had also bought a spiralizer and spiralized some zucchini.  It works well, but it definitely takes a long time to do it.

When Joyloop offered to send me some of their cauliflower rice and zucchini noodles, I was excited to try them out.  Their products are fresh, tasty, and convenient. Both products can be sauteed, baked, or eaten raw as a cold salad.  I whipped up their Zucchini Spirals with Pesto & Cherry Tomatoes (recipe below) which is great both hot or cold.

The zucchini noodles give you the texture and look of spaghetti and they taste so fresh.  The cauliflower rice is great if you saute it, add some sauce to it (I’ve even put spaghetti sauce on it – so good) or put it under your favorite fish or meat.  It truly feels like you are eating rice.  Another great option is to make Cauliflower Fried Rice.

For more recipe ideas check out Joyloop‘s website or Pinterest page!

Joyloop can be found at Andronicos in San Francisco and a couple of Andronicos in the East Bay, home delivery in San Francisco only or in the Greater Bay Area online at Good Eggs or Farmigo.

Right now, Joyloop is offering Savvy in San Francisco readers a 15% discount code to try their products with the code: SAVVY15

ZUCCHINI SPIRALS WITH PESTO & CHERRY TOMATOES

Prep time: 10 minutes

Cook time: 10 minutes

Total time: 20 minutes

Serves: 2

INGREDIENTS

One pack of joyloop zucchini spirals

2 cups of fresh basil leaves

1/4 cup of cashews (almonds, pistachios, and walnuts also work well)

2 cloves of garlic

1/3 cup of extra-virgin olive oil

2 teaspoons of fresh lemon juice

1/4 cup of grated parmesan cheese (omit for Paleo or Whole 30)

1/2 cup of cherry tomatoes

Salt and pepper, to taste

1. Combine the basil, garlic, nuts, and lemon juice in a food processor and pulse until coarsely chopped. Slowly add the olive oil in a constant stream while the food processor is on. Stop the machine and scrape down the sides of the food processor with a spatula. Add the lemon juice and Parmesan cheese. Pulse until blended. Season with salt and pepper (the flavors really develop if you let it sit in the fridge for a few hours so make ahead, if possible).

2. Add pesto to a pan and bring to medium heat. Toss in the 1/2 cup of cherry tomatoes so they can soften (2-3 minutes).

3. Combine the zucchini spirals and sauce for 3-5 minutes until zucchini softens and is cooked to your liking. Top with some additional parmesan cheese and serve.

Note: This could easily be served cold instead. Just toss pesto and tomatoes together with zucchini spirals and store in fridge.

Do you have any favorite recipes that you make with zucchini noodles or cauliflower rice? Share your favorites in the comments below!

*This recipe and post are in partnership with Joyloop Foods.  All opinions are my own.  Thank you for supporting sponsored posts on Savvy in San Francisco.

Cheers,

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