Zoodles (zucchini spaghetti) with pesto-vinaigrette

Today I’m alone at home. This is a very unusual situation so I enjoy it a lot.

When I cook just for me I like to prepare healthy and easy dishes but tasty and nutritious. So this is one of my favourite recipes when I’m in “single mode” 😉

It’s a raw dish, which it has a lot of advantages: the vegetables keep all their vitamins, it is fast and easy to prepare as you don’t need to “cook”, and the texture of crunchy zucchini with the tasty tomato-vinaigrette is really delicious.

I’m pretty sure that once you try it, it will also become one of your favourite ones.

For 1 person:

1 small zucchini

½ spring onion

4 Portobello mushrooms

5 sun-dried tomatoes (re-hydrated)

some hazelnuts (unsalted)

a handful of basil leaves

salt, black pepper

2 tablespoons of extra virgin olive oil

2 tablespoons of balsamic vinegar


Prepare the “tasty” vinaigrette:

Toast the hazelnuts in a pan without oil, for some minutes.

Chop the tomatoes and mushroom in tiny dices.

Cut the onion in fine slices.

Crush the hazelnuts in a mortar (or with a knife).

Chop the basil leaves finely.

Put everything into a bowl and add the olive oil, vinegar, salt, pepper and a tablespoon of water. Mix and keep aside.

Wash the zucchini and cut them into thin strips. (With this instrument it’s very easy.)

Serve them with the vinaigrette.

Ready to eat!

A relaxed lunch in the sun. Healthy, uncomplicated and tasty food. Background music and all the time in the world… Happiness!! 🙂


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