Zoodles with Zucchini Pesto and Sauteed Ground Pork
Such a balanced dish with lots of greens, healthy fats and protein. Replace the ground pork with tuna or for a vegan option go for tofu!
Zoodles are the new foodie trend. They are everywhere: Pinterest, Instagram, Facebook. All food bloggers have at some point made a recipes with them. On WeChat I see at least one post a week from someone having zucchini noodles. Reason is zoodles are SUCH an amazing way to serve up your zucchini, replace pasta noodles in your recipes and have your daily serving of raw veggies.
In today’s recipe I dress them with a few tablespoons of Alce Nero zucchini pesto and some sauteed ground pork.
If you don’t like meat, replace the pork with some fresh tuna (cooked in the same way), or if you are vegan/vegetarian go for some sauteed tofu seasoned with salt, pepper and some paprika!
Ingredients (serves 1):
- 1 large zucchini, shredded into noodles (about 180 g)
- 2 tbsp Alce Nero zucchini pesto
- 150 g lean ground pork
- salt and pepper
- fresh basil
- 1/4 of a large or 1/3 of a small onion
- 1 tsp Alce Nero organic extra virgin olive oil
- 1/4 cup of white or rose’ dry wine (I had an open bottle of rose’ so used that)
Chop up the onion
and saute’ it in a skillet with the oil until soft
add the ground pork, season with salt and pepper and cook on medium for 3-5 min or until meat is half cooked. Pour in 1/4 cup of white or rose’ wine and let the liquid evaporate
Remove from the heat and set aside
Meanwhile spiralize the zucchini into noodles
and add them to the skillet with the ground pork, together with a few tbsp of the zucchini pesto. Stir until the zoodles are well coated. Add some ground black pepper
and plate them adding some fresh basil leaves
For a winter dish, you can warm this up or for the summer just serve it at room temperature