Comments on: Zucchini Noodles with Fire Roasted Tomato and Crunchy Almond Pesto

By: Rezept // Zoodles mit Tomaten-Chili-Sugo | diamondsandcandyfloss

Rezept // Zoodles mit Tomaten-Chili-Sugo | diamondsandcandyfloss — Sun, 06 Dec 2015 19:40:32 +0000

[…] // Titelbild via inspiralized […]

By: Audrey

Audrey — Mon, 16 Mar 2015 15:23:17 +0000

Does anyone else find that the noodles sometimes make the sauce too watery? Is there a way to fix this?

By: Christina

Christina — Mon, 16 Feb 2015 22:52:55 +0000

Made this for dinner. Super easy, super quick and absolutely super delicious! Can’t get over how delicious the sauce was. Thank you! Can’t wait to try more of your recipes!

By: Hannah

Hannah — Thu, 22 Jan 2015 17:21:39 +0000

This was delicious! I was just feeding the two of us, so before heating the sauce and the noodles, I put half of it in lunch containers. They re-heated beautifully.

Thanks for all your work on this website–when I got a spiralizer for Christmas, I was unsure what to do with it. But now I love it! I can’t wait for the cookbook to be released (pre-ordered!).

By: Lou Powers

Lou Powers — Wed, 21 Jan 2015 01:03:12 +0000

My goodness! This was so delicious! I had slow cooked a chicken, so put some pulled chicken on top as well for a bit of extra protein. VERY good!

By: Michele

Michele — Tue, 20 Jan 2015 17:24:31 +0000

Hi! I am so excited to start using the spiralizer. I am having a super large party and would love to make a dish like this….do you know of another product I can purchase that can produce a larger quantity of noddles at a time? Or an attachment? Thanks for your help! Amazing website and recipes.

By: Trudi

Trudi — Mon, 19 Jan 2015 01:20:49 +0000

Made this tonight and I think it is one of my favorites! Lots of flavor and quick to make. Having said that, I hesitated to make it due to all the pans/dishes that are involved, increasing the clean up, but it was worth it. However, I do have a few questions about the instructions.

1) Why do you say to use a large skillet to toast the 1/4 cup of almonds?
2) If serving warm it says to add the pesto and “reserved” almonds to a pan. I don’t see anywhere to reserve some almonds, only that they are added in to make the pesto, so what is meant by that?
3) To warm the zoodles, it says to use a non stick skillet, but then it says to spray the pan. Is that to add more flavor? (because they don’t stick to a non stick pan)

Thanks for all your recipes and photos. They help me make the most out of my inspiralizer.

By: Elizabeth Falk

Elizabeth Falk — Thu, 15 Jan 2015 14:16:56 +0000

Delicious recipe – especially the different take on pesto. I’m feeding my young adult (hungry) vegetarian son, and would like to add some protein to make this more filling. Any recommendations?

By: Rebecca Hoffman

Rebecca Hoffman — Wed, 14 Jan 2015 01:16:00 +0000

I made this recipe tonight with Muir Glen fire roasted tomatoes and they tasted delicious! My husband said this is his favorite so far. I was in a hurry and used the blender (gently) for everything and it turned out great! Thank you for such great recipes!.

By: Emily Bettevy Huval

Emily Bettevy Huval — Tue, 13 Jan 2015 15:50:08 +0000

This was delicious! I managed to find fresh basil. We have pecan trees in our yard, so next time I will just use pecans (I liked the crunch of the almonds – I used leftover almonds from a mixed nuts container). I cook for only myself while my husband is working offshore, so this is enough sauce for at least three meals for me.

I think when it comes to sharing only seasonal recipes, that can be hard. I have a friend in southern Florida who is still growing tomatoes. Here in South Louisiana, we’ve got greens, citrus and cabbage-like items. I have no idea what y’all are growing up North. I appreciated this recipe because so many of the items were easy to find (except for the basil), regardless of the season.

By: Alissandra Maffucci

Alissandra Maffucci — Tue, 13 Jan 2015 13:11:25 +0000

In reply to andrea.

I have a YouTube video on this: https://www.youtube.com/watch?v=mILFcumUbuk

By: andrea

andrea — Tue, 13 Jan 2015 03:32:54 +0000

Just made this tonight and it was delicious! Subbed Manchego cheese instead of the parm (can’t do cow’s milk) and apple cider vinegar for the red wine just to get that extra goodness in there and it was SO GOOD! Any tips on how to stop zucchini noodles from leaking water all over your plate though? We had this warm… but it was “swimming”…

By: Amy

Amy — Mon, 12 Jan 2015 04:56:51 +0000

Oh my this looks perfect! And it’s right on season for your readers (like me) who are in Australia and sweating through summer looking for light, seasonal recipes! Can’t wait to try it 🙂

By: Glitz Glam Gluten-Free

Glitz Glam Gluten-Free — Sun, 11 Jan 2015 06:22:23 +0000

Ohh this looks delicious, I’ve made pesto with almonds and other nuts before because pine nuts are so hard to digest, but I’ve never thought of adding tomatoes to a pesto! Can’t wait to give it a try!

By: Alissandra Maffucci

Alissandra Maffucci — Sat, 10 Jan 2015 03:53:47 +0000

In reply to lynn scarfuto. Thanks so much for trying the recipe, so happy!

By: Alissandra Maffucci

Alissandra Maffucci — Sat, 10 Jan 2015 03:53:34 +0000

In reply to Alicia.

Unfortunately, I don’t – but they’re easily calculated using online resources!