Pesto Zoodles with The city Sprouts

 

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Preheat oven to 425 degrees. Trim the bottom of each brussels sprout and peel away the first layer of leaves. That’s where you usually see the dirt and any brown sprouts.

Once this is done you’ll have beautiful little bright green sprouts. Slice each sprout in half (unless it’s already really small). Toss them with a big spoonful of store-bought pesto, then fry an egg in the same skillet until the whites are just cooked through and the yolk is still rich and runny.

Slide it onto your pesto zoodles; finish the bowl with a pinch of red pepper flakes, a squeeze of hot sauce, or both for a kick; and sit down and savor the lunch you put together. PESTO “ZOODLES” WITH BRUSSELS SPROUTS | MYFITNESSPAL’S RECIPES. This warm pesto turnip “pasta” is a versatile dish.

You can replace turnips with another vegetable, like zucchini, rutabaga, butternut squash or beets. Brussels sprouts add a hearty autumn accent as well as vitamin C. Try steamed asparagus or Super Simple Roasted Brussels Sprouts on the side. Try a side of fresh tomato bruschetta on a thinly sliced baguette.

A fresh caprese salad on the side is another one of my go-tos. How can I use leftover Creamy Pesto Zoodles. These garlic butter zoodles with Brussels sprouts are about as easy to make as you can get, and they taste fantastic.

I cook the zucchini noodles to the point where they are soft, but still have some crunch. The butter and garlic add some needed flavor. Directions. Sautee the zoodles in a large skillet in the olive oil over medium heat until they just begin to soften, about three minutes.

Alternatively, the zoodles can be lightly steamed. With the zoodles still in the skillet, add the jar of Filippo Berio Hot Chili Pesto. Stir until the zoodles. In a large sauté pan, heat oil and place zoodles and onions and stir in 2 tbsp of pesto and use a spatula to incorporate.

Add your 3 meatless meatballs into the sauté pan. Cook on medium heat for 15 minutes. Transfer into a bowl and enjoy. ***This recipe was created by our friend, In It 4 The Long Run!Leftover Brussel sprout pesto recipe. Now for my leftover Brussel Sprout pesto recipe.

Pesto, the roasted red pepper one, is very popular in our house. I particularly love it because it is a “lazy” dinner option when made with some brown pasta or zoodles. The kids love it too and my older one sometimes even spreads it on his toast in the.

Pesto Zoodles with Chicken. Pesto with Spinach and Walnuts. Lentil Chili with Ground Beef and Cabbage Roasted Brussels Sprouts and Broccoli with Bacon and Walnuts.

Pasta Puttanesca. Chicken Chopped Salad. Pina Colada Overnight Oats with Kefir. Dublin Coddle. Split Pea Soup.

Peach Green Smoothie. Peach Crisp Bars. Chocolate Chip Coconut. Toss them in a pesto sauce made with walnuts rather than the usual pine nuts. 12.

Sweet Potato Noodles with Brussel Sprouts & Pistachios. Source: My Whole Food Life. Brussels sprouts and sweet potato are sautéed together in a maple glaze for this sweet.

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A combination of feta, scallions, dill, and garlic nicely balanced the zucchini flavor without overwhelming it.

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Pour the pesto over the zucchini noodles and toss until they are evenly coated.

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Mix the zucchini noodles with the pesto when you are ready to serve, otherwise keep them separate because the salt from the sauce will soften the noodles.

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Add the zucchini noodles, carrots, and bean sprouts and cook for 2 to 3 minutes, until the vegetables are soft but not mushy.

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4 medium zucchini, spiralized 1⁄2 teaspoon salt 1 tablespoon olive oil 1 Place zoodles in a colander, toss them with salt, and let sit for 20 minutes.

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Add another layer of zucchini and top with the remaining Parmesan, remaining leeks, and the tomatoes.

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To make zoodles, cut off the ends of the zucchini and julienne using a spiral slicer to create spaghetti-shaped strands.

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SAUTÉED SHREDDED ZUCCHINI WITH TOMATOES AND BASIL Omit bread-crumb topping.

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Turn the heat back up to high, add the zucchini noodles and basil, and cook for 1 minute, until the noodles are slightly tender but not mushy.

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Add zucchini, yellow pepper, remaining 2 tablespoons basil, and remaining 1/4 cup water; cover and simmer, stirring frequently and adding more water if necessary, until vegetables are tender, about 20 minutes.

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Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

[email protected]

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28 comments

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  • yeah why take something actually nutritional like wholegrain pasta or rice-noodles if you can eat zucchini, which are practically nothing! the pesto seems kind of nice, though.

  • Something’s “off” now with Gennaro…..he used to be playful and somewhat comical…..now…..has he gone a bit cuckoo? He’s on the verge of “old-timers”……. he’s kinda weird now not making sense, saying goofy, off-kilter things. I can’t watch him anymore….it’s like he’s trying too hard….to be funny.:-(

  • that looks marvelous! yumm

    P.S Just wanted to let you know I made it with what I had minus that amazing bread crumbs and chilies and it was just so wonderful!

  • Daaaaaayum! Great video Chef, I completely agree with you, Spring & Summer are the best. My personal favorite is Spring tho, man what a bounty of foods to cook with. Thanks Chef.
    (John From California)

  • AMAZING. So much thought and energy goes into to your dish, film, and editing. Great job Steve. My wife loves cheese and she loves crunchy food. I will definitely make this.
    Thanks again STEVESCOOKING!

  • I thought sage was not to be used raw.
    Anyway, sage is hard to come by so I’ll try that without it: lots of unsold sprouts on counters at this season…

  • I love your ideas, both physically and in your videos in the kitchen, you make me think of Bree Vandekamp of Desperate Housewives. Very beautiful.
    your dishes are beautiful

  • This man has such joy for life, such passion for what he does, such a happy simplicity i am envious. the simple joyish things in life. No shame, no snobbiness, just plain honest passionate quality.

  • This is absolute something I will try! ��
    Pasta is one of my favourite foods and eating it healthy makes it even more delicious.
    Wow, that nut posioning is insane. ��

  • Food Tube guys, thanks for taking my advice and playing the music low under the video. The other long form Gennaro videos were really missing that. It really brings it all together and adds to his enthusiasm.

  • Gennaro, we do understand you. Don’t ever apologize or feel bad about your accent! We understand you! Love you! Beautiful! Thank you! Crushi �� �� �� �� �� �� +

  • Thank you for this! I made it today, switched bread crumbs for walnuts. Followed by a main course of baked pork chops and baked Brussels sprouts. Let me just say that the dinner was very quiet. Everybody was enjoying these so much they did not want to interrupt the ritual by conversing:)

  • So elevated!:-) I’ve got the zucchini, tomatoes (super sweet) and mint in the garden, a big block of parm in the fridge, pistachios in the pantry, and shrimp in the freezer. I know what I am making tomorrow. Steve, your videos are a treat and an inspiration! Thank you!

  • the cam filming from the front is too shaky for my taste. but gennaro made up for it with his obviously brilliant and tasty looking dish. will definately cook it

  • You “Celebrate” the leftovers: perhaps should be you “honour” the ingredients by using them up, rather than throwing them away unused?

  • I never would have noticed your eyelashes if you hadn’t have pointed it out. I’m even more useless at makeup. Trust me. By the way, I’m always looking for ways to use and like Brussels sprouts so this looks like an option.

  • Gennaro is always so cringy to watch I mean he knows some great recipes and all… but man I’m really having a hard time trying to push through out the video.

  • It is always Joyful to watch you cooking. Thank you so much for this wonderful recipe of Christmas leftovers. We are grateful Mr. Contaldo for your Excellence. Our best wishes to you and family for the New Year

  • I like to steam half a head of broccoli over the pasta after cutting the stalk length wise to make sure it cooks. It’s a little soft and over cooked but then mixes in nicely with the thinly sliced, sauteed onion and pasta. I’m afraid the (green) pesto come out of a jar. I got the idea of broccoli and pasta from a Inspector Montalbano book never have occurred to me otherwise.

  • I actually made this exact recipe about 2 months ago, but also added some baby broccoli and it was great. Super quick and comforting.

  • Screw it, the only ingredient I have is brussel sprouts so into the boiling water they go for a few minutes strain then p[ut them back in the still warm pot along with butter salt and pepper, ingredients everyone has.:)

  • It might be a good idea to add a bit of lemon juice if you store any extra since the avocado will turn brown. Plus it would taste good with a bit of that citrus zing! Sounds delicious.

  • I looked away for a second and came back to 1:48. Now tell me why my dumbass thought Olive Oil was shooting out of the food processor LMAO.

  • It is best to hole your brussels sprouts. You get a spade and dig a hole in the back yard, drop the brussells sprouts in, cover it with all the coriander you have in the kitchen, fill the hole in and then go and cook some food.

  • I love him dearly always have, always will……but……the mind goes. It’s sad to see. I’ve seen dear friends go from ‘normal’ to? as the years go by…..you love them more because of it. ♡

  • Normally I am not a huge fan of courgette, but this actually made me want to try them in something likes this. Nice Job Steve mate

  • Gennaro, great recipe, i like brussel sprouts & linguini with your ingredients. Folks if you do not have access to pancetta like here in rural Kentucky or anywhere, use thick cut hickory smoked bacon or hickory smoked deli ham slices at 1/4 inch thick, with either, dice them to your desire prior to frying. Also 200 grams of dry linguini pasta for 2 folks is appx. 7-8 ounces total. This recipe is delicious.

  • Yay! Happy you are uploading more content again. Been a long time subscriber. Never cared for all the cinematics and still don’t. I really enjoyed your videos for your “follow along with me at home style” where it felt like I was there as a guest and hope you post some videos like that again!