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Zucchini Capellini

Produce-Pick

Nutrition Benefits

Zucchini are fat free, saturated fat free, sodium free, cholesterol free, low-calorie, and high in vitamin C.

How to Cook

Spiralized zucchini doesn’t always have to be cooked. Raw noodles are crunchy, so simply pour a warmed sauce on top and the noodles will slightly heat and soften. You can also sauté the noodles for a few minutes with some olive oil and top with your favorite dressing or sauce!

How to Store

Store zucchini in a plastic bag or container in the refrigerator for 4 to 5 days.  Do not wash it until you are ready to use it.  Cooked zucchini can be stored in the refrigerator as well, but should be used within 2 days.

Zucchini Noodles with Almond Pesto

Servings: 4     Preparation Time: 15 Min     Calories/Serving: 200

Ingredients:

  • 2 cups packed spinach leaves
  • 2 tbsp. coarsely chopped fresh basil
  • 3 tbsp. coarsely chopped unsalted

raw almonds

  • 2 cups packed spinach leaves
  • 2 tbsp. coarsely chopped fresh basil
  • 3 tbsp. coarsely chopped unsalted raw almonds
  • 1 garlic clove, peeled
  • 1/3 cup grated Parmesan
  • 1/8 tsp. crushed red pepper flakes (optional)
  • 3 to 4 tbsp. olive oil
  • 1 package Zucchini Cappellini
  • Toppings (optional): Additional chopped fresh basil, shaved Parmesan

Directions:

  1. For the pesto, in a blender combine spinach, basil, almonds, garlic, Parmesan and (if desired) crushed red pepper. Blend until finely chopped. With the blender running, gradually add oil; blend until smooth. Set aside.
  2. Coat a large skillet with nonstick cooking spray; place over medium-high heat. Add noodles to skillet; cook 2 minutes or just until tender. Add pesto as desired; stir to coat. Cook just until heated through.
  3. Transfer noodles to shallow bowls; sprinkle with additional basil and shaved Parmesan (if desired). Serve with any remaining pesto.
Zucchini Cappelini
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