The drawback to many grain-free noodle alternatives is that they don't hold the sauce the way traditional pasta does. In fact, I first started using konjac flour as a way to get my sauces to stick to my shirataki noodles. Konjac flour is also the perfect secret ingredient to perfect your zucchini noodle dishes! Often times you end up with a watery mess at the bottom, especially if you are making a hot dish, as the zucchini have a high water content and release it very quickly once heated. Well, kiss that little problem goodbye and say hello to scrumptious spiralized zucchini dishes that hold thick, rich sauces just like real pasta!
IngredientsFor: 4 Servings
- 1 Cup Basil pesto (home-made or store bought)
- 1 5oz box Organic baby spinach
- 6 Zucchini Spiralized
- 2 tsp Konjac powder
- Place pesto and spinach in blender or food processor and blend until smooth. Put zucchini in hot skillet, pot or fry pan and toss with pesto and konjac powder. Once heated through, serve immediately. Leftovers can be refrigerated for up to 4 days.
- Feel free to add cubed tofu, white beans, cooked chicken and/or roasted peppers, olives, artichokes, etc.