This past week-end was an amazing one! I just got back from a great trip to Montreal, where I got to visit a friend of mine over break! I had only been there once before and had forgotten most of it, so it felt really good to go back and rediscover the city. I really enjoyed the beautiful crisp weather, the fall color palette of the trees on Mont-Royal, walking across old city and chinatown, and obviously lots of Canadian delicacies. Most notably I finally got to try the smoked meat sandwich from Schwartz’s, which didn’t disappoint. Though you have to line up on the street for a sandwich, this traditional joint is a “must” spot on any Montreal Top 10 activities’ list. Additionally, I tried the local specialty that is “poutine,” which consists of french fries topped with cheese curds and brown-gravy. Another must if you ask me… (but one to share with someone and try once only). And finally I was blown away by some delicious maple butter I didn’t even know existed, and naturally had to bring some home (recipe to come?)!
So now that I’m back, I’m trying to detox from all this food with simple, back to basics, healthy recipes. This raw zucchini noodle dish is a great way to spend little time in the kitchen, as no cooking is required, and enjoy a healthier alternative to regular pasta. It also makes you feel fresh and light, and it is packed with great nutrients and vitamins. If you like vegetable noodles, check out my Carrot Noodles with Kale-Cashew Pesto as another delicious way to get creative in the kitchen. Bon appétit!
Total time: 10 minutes
Ingredients: Note that all the quantities are approximate, as I came up with this recipe on the spot.
- 1 medium zucchini (or green squash)
- 1/3-1/2 cup roasted red peppers (homemade or store-bought)
- 1/2 small garlic clove
- 1/2 lemon, juice
- 1/2 tbsp plain yogurt
- a drizzle of spicy olive oil
- a tiny splash of water (or brine from the peppers’ can)
- parmesan cheese (optional)
- sea salt and freshly ground black pepper
- Make the zucchini noodles using a vegetable spiralizer. Alternatively you can also make ribbons using a vegetable peeler, or thin strips using a very sharp knife!
- Make the roasted red pepper sauce. In a blender, add the peppers, lemon juice, water, yogurt, minced garlic, olive oil, sea salt and black pepper. Pulse until you get a thick homogenous sauce.
- To serve start with the zucchini noodles, toss with the roasted red pepper sauce, and garnish with grated parmesan cheese. Adjust the seasoning and bon appétit!
Temps total: 10 minutes
Ingrédients: Notez que les quantités sont approximatives, car cette recette est entièrement improvisée.
- 1 courgette moyenne
- 1/3-1/2 tasse de poivrons rouges marinés (fait maison ou pas)
- 1/2 petite gousse d’ail
- 1/2 citron, jus
- 1/2 c.s de yaourt nature
- un filet d’huile d’olive piquante
- un petit filet d’eau (ou de jus de la boite de poivrons)
- du parmesan (optionnel)
- sel de mer et poivre noir fraichement moulu
- Faites les “spaghetti” de courgette avec un éplucheur à spirales. Alternativement, vous pouvez faire des rubans avec un éplucheur standard, ou des fins batons avec un couteau bien aiguisé.
- Préparez la sauce aux poivrons rouges marinés. Dans un blender, ajoutez les poivrons, le jus de citron, l’eau, le yaourt, l’ail émincé, l’huile d’olive, le sel et le poivre. Mélangez jusqu’à obtenir une sauce homogène et épaisse.
- Pour servir, commencez par les spaghetti de courgette, puis mélangez les bien avec la sauce et garnissez de parmesan râpé. Ajustez l’assaisonnement et bon appétit!