How times have changed ….so quickly and for the good! Years ago, when I started eating veggies as “noodles”, I hand spiralized them. But let’s take it back even further than that — before I got myself a spiralizer, I used my julienne peeler and just peeled away at my zucchini and yellow squash to use these veggies as a noodle/pasta. It wasn’t crazy labor intensive but it did take a bit of time to get enough “peeled” for a family dinner.
Moving along ….there was the spiralizer that I cranked by hand which was easier than the julienne peeler but then guess what? Kitchen Aid came out with an attachment that made spiralizing so freakin easy! I love that attachment! I do use it from time to time but you know what’s even easier????? It’s knowing that I can grab a bag of prepped Green Giant Zucchini Noodles and not spiralize or rice anything at all! I’m a busy person and if I can save a few minutes of prep, I’ll take it! And quite honestly, if I don’t have to lug out my Kitchen Aid or food processor – nor have to wash these appliances, I’m a happy cooker!
Green Giant Frozen isn’t a brand that you’ll have to go searching for at natural food or specialty markets. These convenient veggie packages can be found at your local grocer which makes it even more convenient for us. I was so happy to see that they not only have Zucchini Noodles but Sweet Potato Noodles, Beet Noodles …and “riced” veggies! We all know about cauliflower rice but Green Giant has a Sweet Potato/Cauliflower (which is amazing) and a Veggie Medley, as well as other great options for sides if you’re omitting certain foods or just want the convenience of a quick, healthy side dish!
I’ll be sharing the recipe for ‘Pesto Zucchini Noodles w/Garlic Shrimp’ but keep your eyes peeled for ‘Fried Cauli-“Rice” w/Chicken’ coming your way, using the Cauliflower Riced Veggie Medley by Green Giant.
I don’t know about you — I love cooking but I do love convenience and easy clean up! If I can save time in the kitchen but still create a healthy meal, I’m all for it! Sometimes it’s fun to just get in and do all of the dirty work but let’s face it …..it’s even more fun to have someone else do the dirty work! I would rather spend the extra 25 minutes of prep and clean up, doing other things. Being a food blogger, I’m in the kitchen a lot so if I can shave a little time by using convenient foods, I will. And as I said, I’m especially thrilled that I don’t have to spend top dollar at a specialty market to grab these veggies! Green Giant has been around for yeeeeaaaars and it’s so awesome that they’ve changed with the times and created products that we can grab at our nearest grocery store! So head on over to your favorite store and check out what they’ve got! You’ll find them in the freezer section! And while you’re there, grab some Zucchini Noodles and make this dish!
- 3 cups packed basil
- 1/2 cup pine nuts (separated)
- 1/4 cup walnuts
- 1 tbsp cashew butter
- 4 large cloves of garlic
- 3/4 cup olive oil
- salt & pepper to taste
- Red pepper flakes - optional
- 1/2 lb cooked shrimp, peeled & tailed
- 3 tbsp brown butter ghee (or butter), divided
- 3 garlic cloves, minced
- 2 10.5oz package of Green Giant Zucchini Noodles
- If preferred, roast nuts on baking sheet for 5-8 min in a 350 degree oven* - Let cool.
- In a high speed blender or food processor, blend all ingredients EXCEPT olive oil and 1/4 of the pine nuts.
- Slowly drizzle in olive oil while continuing to blend/process.
- Chop remaining 1/4 cup pine nuts to a fine consistency with food chopper or sharp knife and add to blended pesto (I do this because I like it a little thicker than having it all blended to a smooth consistency but feel free to blend it all in if preferred)
- In a large pan over medium heat, add brown butter ghee and minced garlic to warm. Don’t let it burn! Add shrimp to pan and toss around w/garlic to heat through. The shrimp is cooked so this step is to just warm up the shrimp. Ladle out of pan & into a bowl - set aside.
- Add zucchini noodles to warm pan and toss to warm through. Add 1/2 cup pesto sauce and incorporate.
- Using tongs, grab pesto zucchini noodles and plate - place shrimp on or around the noodles.
- Sprinkle with red pepper flakes, fresh basil and/or chopped pine nuts.
