All hail zucchini! You’ve got to love it for its mild flavor and creamy texture, and of course for the stellar health benefits that come along with eating zucchini.  There are a number of great things about zucchini, including how this superfood works wonderfully as pasta! Yes, my friends, I’m talking about the intriguing world of zoodles. Last month, we whipped up zoodles for the Ginger-Lime Zucchini & Beet Noodle Pad Thai. It was such a success, we wanted to keep the zoodle party going. So, here we are with a different twist on zucchini pasta, Zoodle Pasta with Balsamic Onions & Peas. This dish is overflowing with flavor and nutrients, and it’s super easy to make.




Yields ~4 servings

Pasta Ingredients:

  • 4 medium zucchinis
  • 2 cup peas (thawed if using frozen)
  • 1 cup red onion, thinly sliced
  • 2 roasted bell peppers, diced, optional
  • 1 Tbsp. balsamic vinegar
  • pinch of pink Himalayan salt
  • pinch of red pepper flakes

Balsil & Baby Greens Pesto Ingredients:

  • 1 cup packed basil leaves
  • 1 cup packed baby greens (kale, chard, collards)
  • 1/4 cup cashews, pine nuts or walnuts
  • 1/4-1/2 tsp. pink Himalayan salt
  • 1 Tbsp. fresh squeezed lemon juice
  • 2-4 cloves garlic, peeled and crushed
  • 1/4 cup extra virgin olive oil


For Pesto:

  • Combine basil, greens, nuts, garlic, salt, and lemon juice in a food processor. Pulse until the mixture is finely chopped.
  • Slowly add olive oil while blending the mixture until the texture becomes creamy and smooth.
  • Adjust salt to taste.

For Pasta:

  • Cut the ends of the zucchini and create zucchini noodles (aka zoodles), using a spiralizer or Julienne Peeler. Set aside.
  • In a large nonstick skillet, sauté onions over medium heat for ~3 minutes, or until they become tender and browned.
  • Add balsamic vinegar and toss.
  • Add peas and sauté for another few minutes.
  • Stir in zoodles and roasted bell peppers, and cook until zoodles are tender (between 3-5 min).
  • Remove from heat and stir in pesto.
  • Enjoy!