Zucchini Noodles with Pesto and Little Potatoes Zucchini Noodles with Pesto and Little Potatoes

Zucchini Noodles with Pesto and Little Potatoes

Garlic Herb

Zucchini noodles with pesto and Little potatoes are the perfect way to use up all of your produce or as a substitute for your standard pasta noodles.

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Zucchini Noodles with Pesto and Little Potatoes

By Dara Michalski

Zucchini Noodles with Pesto and Little Potatoes

Ingredients

Hint: Use as your grocery check-list or when at home preparing your recipe

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Product Used

(you're also free to use any kind of potatoes!)

Garlic Herb

Garlic Herb

Where To Buy

Preparation

Preheat the oven to 425 °F. Alternatively, heat the grill to medium-high.

Remove the plastic film from the potato packaging and set the seasoning packet aside.

Add two tablespoons of olive oil and half of the seasoning package to the potato tray. Stir to coat the potatoes. Discard the seasoning packet or save it for another use.

Place the uncovered tray in the oven or on the grill. Cook until the potatoes are tender when pierced with a fork, 30 to 40 minutes.

While the potatoes are cooking, prepare the zucchini noodles. Cut each zucchini in half crosswise. Run the zucchini through a spiralizer to produce noodles.

Place the noodles in a colander set over a bowl and sprinkle them with about 1/2 teaspoon kosher salt, tossing to coat. Let them rest for 20 to 30 minutes to allow some of the moisture to leach out, then squeeze the zucchini noodles in a clean kitchen towel to release additional moisture.

Heat two teaspoons olive oil in a large nonstick skillet set over medium-high heat. Add the green beans and arrange in a single layer on the bottom of the skillet. Cook, stirring once, until the green beans are just tender and browned in some places, about three minutes.

8. Push the greens beans to one side of the skillet and add the remaining one teaspoon olive oil to the empty portion of the skillet. Add the garlic and sauté for 30 seconds.

Add the zucchini noodles. Cook, tossing with tongs, until the noodles are just tender. Take care not to overcook, otherwise the smaller zucchini noodles will begin to fall part.

10. Stir in the potatoes, pesto, salt (taste first before adding), pepper and red chili flakes (if desired). Toss to coat.

Serve immediately with grated Parmesan cheese, if desired.

Step 1 out of 11

Preheat the oven to 425 °F. Alternatively, heat the grill to medium-high.

Step 2 out of 11

Remove the plastic film from the potato packaging and set the seasoning packet aside.

Step 3 out of 11

Add two tablespoons of olive oil and half of the seasoning package to the potato tray. Stir to coat the potatoes. Discard the seasoning packet or save it for another use.

Step 4 out of 11

Place the uncovered tray in the oven or on the grill. Cook until the potatoes are tender when pierced with a fork, 30 to 40 minutes.

Step 5 out of 11

While the potatoes are cooking, prepare the zucchini noodles. Cut each zucchini in half crosswise. Run the zucchini through a spiralizer to produce noodles.

Step 6 out of 11

Place the noodles in a colander set over a bowl and sprinkle them with about 1/2 teaspoon kosher salt, tossing to coat. Let them rest for 20 to 30 minutes to allow some of the moisture to leach out, then squeeze the zucchini noodles in a clean kitchen towel to release additional moisture.

Step 7 out of 11

Heat two teaspoons olive oil in a large nonstick skillet set over medium-high heat. Add the green beans and arrange in a single layer on the bottom of the skillet. Cook, stirring once, until the green beans are just tender and browned in some places, about three minutes.

Step 8 out of 11

8. Push the greens beans to one side of the skillet and add the remaining one teaspoon olive oil to the empty portion of the skillet. Add the garlic and sauté for 30 seconds.

Step 9 out of 11

Add the zucchini noodles. Cook, tossing with tongs, until the noodles are just tender. Take care not to overcook, otherwise the smaller zucchini noodles will begin to fall part.

Step 10 out of 11

10. Stir in the potatoes, pesto, salt (taste first before adding), pepper and red chili flakes (if desired). Toss to coat.

Step 11 out of 11

Serve immediately with grated Parmesan cheese, if desired.

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