Spiral it: Zucchini Spirals with Pesto & Cherry Tomatoes &/or Beet Spirals with Greens, Garlic, Tarragon, & Lemon

You can make vegetable “shnoodles”, as I like to call them, from fresh zucchini and beets! All you need is a spiralizer on your food processor, Kitchenaid, or a stand alone spiralizer. Or you can create the “shnoodles” using a knife. Either way you go, you won’t be disappointed because these zucchini and beet noodles are delicious and easy. My mouth is watering already.

Zucchini is plentiful and makes a great spiralled pasta. Mix it with fresh pesto and cherry tomatoes and you have a bright and delicious meal.

Beets are sweet, colorful, and packed with flavor. The greens that grow on the beets are dark green, silky, and delicious when sauteed. Toss the roasted beet noodles with the sauteed greens, a bit of lemon, tarragon, and garlic and you have yourself a delectable and hearty meal.

Make one or both of these recipes to impress your friends and delight your family. Gather up the following to make the beet and/or zucchini “shnoodle” dish as a hot or cold dishes. Each recipe will serve 2 as a main and 4 as a side.

Beet “shnoodles” with Beet Greens, Garlic, Tarragon, and Lemon

• 2 large beets with their greens (2 lbs)

• olive oil

• 1 teaspoon fermented garlic or 2 cloves fresh garlic

• 1 teaspoon tarragon, julienned

• 1 teaspoon of lemon zest

• 2 teaspoon fresh lemon juice

• salt

• pepper

• finely shredded parmesan for garnish

Clean and peel your beets. Wash and dry the beet greens. Cut your cleaned beet greens into 1/4” slices. If you are using fresh garlic, thinly slice the garlic cloves. If you are using fermented garlic, you will need 1 teaspoon of your golden garlic paste. Juice and zest your lemon before you begin cooking so they are ready when you need them. Also, juliene your tarragon and set aside.

Preheat the oven to 425 F.

To create the beet spirals, you will need a spiralizer. Get your food processor ready and run the beets through the spiralizer. Cut the spirals into 6-8” lengths. If you don’t have a spiralizer, you can create thin strips that mimic short noodle (slice the beets into 1/4” thick slices and then slice match sticks that are 1/16” wide (no wider than 1/8”)). Place the spirals (or noodles strips) in a bowl and toss with 1 tablespoon of olive oil, 1/4 teaspoon of salt, and 1/4 teaspoon of fresh ground pepper. Place the beets on a cookie sheet. When the oven is ready, place the sheet in the oven and roast the beet spirals for 10 minutes. Reserve the bowl for tossing when the beets are done.

While the beets are roasting, heat 2 teaspoons of olive oil over medium heat. Add the garlic and stir for 20-30 seconds to season the pan and the oil. Add the beet greens and stir frequently until the beets are well wilted and the water they give off has evaporated, about 3-5 minutes. Remove the pan from the heat. Add an 1/8 of a teaspoon of salt and 1/8 teaspoon of fresh ground pepper; stir to distribute. Transfer the beet greens to the bowl the beets were in prior to roasting.

After roasting the beets for 10 minutes, taste them to ensure you like the texture. If they are still very firm, continue cooking for one or two minutes more to achieve a tender, roasted texture. Fresh beets (just picked) will roast faster because they have more water. If your beets have been stored in the fridge for a while, they may take a few minute longer to roast. In any event, be careful not to overcook your beet shnoodels! When the beets are done, remove the tray from the oven. Return the roasted beets to the bowl with the beat greens, add the lemon zest, juice, and tarragon. Toss the meadley with the 1 teaspoon of olive oil, salt, and pepper to taste. Serve immediately, if serving hot with shredded parmesan. If serving as a cold salad, chill in the refrigerator for at least 30 minutes.

Zucchini “Shnoodles” with Pesto and Cherry Tomatoes

• 4 cups packed basil

• 1/2 cup extra-virgin olive oil

• 1/2 cup finely grated paresan

• 1/4 cup pine nuts or toasted walnuts

• 3 tablespoons grated pecorino

• 1 large or 2 small cloves garlic

• 3-4 tender zucchini, about 2 pounds

• 1/2 cup cherry tomatoes cut in half

• olive oil

• salt and pepper

Make the pesto by combining the first 6 ingredients into your food processor and blending on high until smooth. Season with salt to taste, if you prefer your pesto on the saltier side. Transfer the pesto to a bowl and set aside.

Clean you food processor. To create the zucchini spirals, you will need a spiralizer. Run the zucchini through the spiralizer to create your “shnoodles”. Cut the spirals into 6-8” lengths. If you don’t have a spiralizer, you can create thin strips that mimic short noodle (slice the zucchini into 1/4” thick slices and then slice match sticks that are 1/16” wide (no wider than 1/8”)).

Heat 1 tablespoon of olive oil in a large saute pan, or chef pan, over medium heat. Place the spirals (or noodles strips) in the saute pan and cook for 2-3 minutes while stirring. You do not want to cook the “shnoodles” to long or they will begin to give off a lot of water. Just cook the “shnoodles” long enough to be tender and hot. When they are tender and warm, quickly transfer the zucchini to a bowl. Toss the zucchini with 1/2 cup of pesto (or more if you like heavy pesto), the cherry tomatoes, and 1/2 teaspoon of fresh ground pepper. Serve immediately if serving hot. If serving cold, refrigerate for at least 30 minutes to create a cold salad.