Lemony Zucchini Noodles with Spinach, Cherries & Pine Nuts

lemony zucchini noodles

Summer is officially here and for me that means….zucchini! One of my favorite ways to enjoy the bounty of zucchini coming my way is by making zucchini noodles. I love transforming my favorite pasta dishes into light, low-carb spiralized meals that satisfy and delight.

What is a spiralizer? A spiralizer is a way to turn zucchini into long strands of noodles. There are a few different ways you can go about it, depending on what shape you’re after.

fettucine zucchini noodles

You can use a regular vegetable peeler to make flat, fettuccine-type noodles.

juliennenoodles

Or you can use this julienne peeler to make shreds, like these.

zukes

Or you can use my favorite, the spiralizer, to make spaghetti-style noodles like this. I use this hand-held spiralizer to get this type of noodle.

Let me give you some tips for working with zucchini noodles. First off, I rarely heat my noodles first. If I want a warm pasta, I use a warm sauce. When I make a sauce in the Vitamix, I just toss it with my zucchini noodles straight from the blender. For me it’s a texture thing, heating will make the noodles soft, which I don’t like. Also, the noodles are going to release water…they are mostly water, after all. That being said, go easy on the sauce. Use less than you normally would with traditional pasta and just be comfortable with the fact that there will be some watery sauce left at the bottom of the bowl. You could use a cheesecloth and squeeze out your noodles, but that’s just going to take away the crunch of the zucchini and leave behind a mushy noodle.

Lemony Zucchini Noodles with Spinach, Cherries and Pine Nuts

This recipe was inspired by a delicious supper club dish made with orzo and arugula. You can use any shape of noodle for this dish, it really doesn’t matter! It’s such a delicious mix of flavor, I love the combination of pine nuts and dried cherries. This would be great to take to a picnic or barbecue, or just for an amazing weekday lunch.

I hope you’ll try zucchini noodles this summer and especially this recipe!

Lemony Zucchini Noodles with Spinach, Cherries & Pine Nuts

Ingredients

  • 3 zucchini (one per person), spiralized
  • 2 Tbsp olive oil
  • 2 cups fresh baby spinach, chopped
  • 1/3 cup feta cheese
  • 2 Tbsp fresh lemon juice
  • 6-7 leaves fresh basil, chopped
  • 1/4 cup pine nuts, toasted
  • 1/2 teaspoon Sea Salt
  • 1/4 tsp pepper
  • 1/2 cup dried cherries, coarsely chopped

Instructions

  1. 1.Place pine nuts in small non-stick pan on medium heat and toast until browned.
  2. 2. Wash zucchini, leave stem end on but chop off other end. Holding stem end, place zucchini into the spiralizer and twist until spiraled. Place noodles into a large bowl.
  3. 3. Add pine nuts and remaining ingredients to noodles, toss well to combine.
  4. 4. Serve cold or room temperature.
http://foodconfidence.com/2014/06/25/recipe-lemony-zucchini-noodles-spinach-cherries-pine-nuts/

 lemony zucchini noodles with baby spinach and dried cherries

27 replies
  1. Danielle Omar
    Danielle Omar says:

    You know it’s one of those gadgets that you wonder how you lived without. You really can spiralize anything: broccoli stems, carrots, butternut squash, sweet potatoes, cucumbers..and if you upgrade to the hand crank types…well then you can get really fancy!

  2. Deborah porter
    Deborah porter says:

    Just made this for dinner and it was super yummy. It was a great addition to our eating raw recipes.

  3. Trish Lese
    Trish Lese says:

    Danielle,
    This was such an awesome recipe. I have a community garden plot. is it ok to share with my fellow gardeners. We are always looking for new things to do with our zucchini.

  4. Leslie Bowen
    Leslie Bowen says:

    Great recipe. Got the Gefu spiralizer – promptly spiralized my finger (but managed to keep it out of the bowl) along with the zucchini. Operating tips appreciated.

  5. Leslie Bowen
    Leslie Bowen says:

    Just an add — didn’t have dried cherries so used fresh, didn’t have basil so used Italian parsley – still a great combo. Thank you Danielle.

  6. michele
    michele says:

    This was yummy! A tad too lemony for my taste, I cut that with a little organic honey. I also had to use dried cranberries since I didn’t have cherries on hand, but a nice, easy salad to mix up my day! thanks!

  7. Anne
    Anne says:

    Danielle,
    I know you posted this nearly three years ago, but I still make this salad for cookouts, picnics, etc. Took it to a cookout today — rave reviews, as always! I just sent the link to two more people who requested the recipe. It is one of my faves!

    Anne

Trackbacks & Pingbacks

  1. […] My Lemony Zucchini Noodles with Spinach, Cherries & Pine Nuts […]

  2. […] Lemony Zucchini Noodles with Spinach, Cherries and Pine Nuts at Food Confidence […]

  3. […] them to grain salads, cold vegetable salads or pasta […]

  4. […] Zoodles pair well with a variety of flavors, this recipe showcases spinach, cherries and pine nuts. Recipe by Danielle Omar at […]

  5. […] Lemony Zucchini Noodles with Spinach, Cherries & Pine Nuts (recipe and pic taken from Danielle Omar RD) Ingredients 3 zucchini (one per person), spiralized 2 Tbsp olive oil 2 cups fresh baby spinach, chopped 1/3 cup feta cheese 2 Tbsp fresh lemon juice 6-7 leaves fresh basil, chopped 1/4 cup pine nuts, toasted 1/2 teaspoon Sea Salt 1/4 tsp pepper 1/2 cup dried cherries, coarsely chopped […]

  6. […] week I shared this cold zoodle salad with you. This week I went with a warm dish. Pasta Puttanesca is actually a childhood favorite. I […]

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