Zucchini “Zoodles” with Broccoli Pesto Sauce

zucchini broccoli pesto | confections of a dietitian

One of my favorite things to do is sit and read through various recipes online and in cookbooks. So when my aunt, who is also a dietitian, asked me to develop a recipe for a newsletter she sends out quarterly, I jumped on the opportunity. The food highlighted for this spring’s issue is zucchini and it did not take me long to figure out what I would make: zucchini noodles or “zoodles”! I know I’m super late to the spiralizing trend, but I love how easy it is to substitute some or all of the pasta with zucchini noodles in many of my favorite pasta recipes. It’s a great way to get an extra serving of vegetables in without sacrificing flavor or texture.

Vegetables, in almost all forms, have sounded very unappealing to me throughout my pregnancy. Therefore, I’ve been trying to “sneak” them into dishes as often as I can. I’ve always loved my broccoli pesto pasta sauce so I was curious how it would pair with zucchini noodles. I’m sure you’ve guessed by now that it worked out great! The sauce, surprisingly, is packed with flavor, even though there are only a few ingredients. It does taste like broccoli, but it also has a hint of garlic, some nuttiness from the parmesan and a little bit of heat. It’s super creamy too! Replacing all of the pasta with zucchini left little sustenance so I chose to just replace half and use whole wheat pasta for the rest. The whole wheat pasta lends a nice, nutty flavor as well as a little bit of bite (the zucchini noodles tend to be on the softer side). The bonus of all of this is that the sauce is super green, so it’s fun to eat, and you get two servings of vegetables without sacrificing any flavor. All of that in 30 minutes of cooking makes this a quick and healthy weeknight meal that I hope you enjoy as much as we have!

zucchini broccoli pesto | confections of a dietitian


0 comment

Roasted Broccoli

roasted broccoli | confections of a dietitian

As a dietitian, I am always trying to find ways to get people to eat more vegetables. The problem is, usually these people do not eat a lot of vegetables because they do not like the taste. Depending on how vegetables are cooked, I’d have to agree with them. Mushy, overcooked carrots, green beans or broccoli are not high on my list of delicious foods. This post isn’t going to tell you how to make every vegetable taste good, but I am going to share how one vegetable went from “meh” to “I want to eat this every day” in our house. That vegetable is broccoli.


1 Comment