Tomato & Basil Zoodles

May 24, 2015

I was born a fan of pasta and I have yet to meet anybody (but my mom) who isn’t. Whenever it’s around, I just tend to stuff myself up with so much until I find difficulty in standing! Thankfully, through the wonderful online health community, I was able to pick up this magnificent idea of substituting regular dough noodles with a much healthier alternative -- a dark green-skinned cylindrical vegetable called zucchini! I didn’t usually include this veg on my plate in the past but since discovering its spiral wonders, I’ve been making a lot fresh and raw pasta dishes with it non-stop! Although, they are more like salads than pastas to me, to be honest because they're just so light.

To make zucchini noodles or “zoodles” (I sometimes call it “impasta”), you will need either a julienne peeler or a spiralizer. A grater works too if you know some proper techniques. It also depends on how thick or thin you want your noodles to be. Just work your way in to the core with your choice of gadget and ta-da – you have yourself some gluten-free vegetable ribbons! That easy to cheekily sneak more nutrition into your food. These days, I use this technique with other veggies such as carrots and it's awesome because now I can eat as much (im)pasta as I want without having to go through a food coma! 

Here is the recipe where I used zoods for the first time. I hope you guys have fun noodling it out!


Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Serves 1


Organic cherry tomatoes
New potatoes
Basil leaves

For the dressing:
Juice of a lemon
Chili powder and flakes
Sea salt
Cracked black pepper
Drop of olive oil


1.)   Cook baby potatoes in boiling water. While they are cooking, spiralize the zucchini, half the cherry tomatoes if desired, and prepare the dressing.
2.)   Take potatoes out of the water and let cool. In a bowl, combine these with the rest of the ingredients and toss everything together.
3.)   Serve immediately.

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