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Zucchini noodles, Turnip Noodles, Beet Noodles
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5 from 1 vote

Spiralized Vegetable Noodles and Pesto

If you've never tried a spiralizer you don't know what you're missing! Use Fresh vegetable noodles and make your dishes extra special and extra delicious!
Prep Time30 mins
Cook Time30 mins
Total Time1 hr
Course: Side Dish
Cuisine: American
Keyword: beet noodles, spiralized vegetables, Zucchini noodles
Servings: 8
Calories: 546kcal
Author: Chef Dennis Littley

Ingredients

  • 2 zucchini
  • 2 beets - peeled
  • 2 turnips - peeled

Broccoli Rabe pesto

  • 2 cups chopped broccoli rabe leaves and flowers no stems
  • ¼ cup grated Romano Cheese
  • ¼ cup toasted pine nuts or walnuts
  • 2 cloves Garlic
  • ¼ cup Extra Virgin Olive Oil

Pepper Greens Pesto

  • 2 cups pepper greens no stems
  • ¼ cup grated Romano Cheese
  • ¼ cup toasted pine nuts or walnuts
  • 2 cloves Garlic
  • ¼ cup Extra Virgin Olive Oil

Buttermilk Fried Chicken

  • 4 boneless skinless chicken breasts
  • 4 boneless skinless chicken thighs
  • 2 cups all purpose flour
  • 2 eggs beaten
  • 1 cup buttermilk
  • 2 teaspoon sea salt
  • 1 teaspoon black pepper
  • 2 cups cooking oil or as needed

Vegetable Noodles

  • olive oil as needed to saute
  • seasonings as needed

Instructions

Pesto

  • To toast your pine nuts get a sauté pan very hot , then turn off the heat, and add your pine nuts. Keep the pine nuts moving around so they toast without burning. Set aside to cool
  • Add greens to food processor and pulse till fine
  • add pine nuts to greens and pulse until its minced very well.
  • Add garlic and grated Romano Cheese, pulse to combine
  • Drizzle in the Olive Oil until it has a nice smooth consistency without looking oily

Buttermilk Fried Chicken

  • mix four, sea salt and black pepper together
  • beat eggs with buttermilk until smooth
  • rinse chicken and pat dry with paper towels
  • dredge chicken in seasoned flour coating all the pieces well.
  • dip floured chicken into buttermilk egg mixture, then back into flour. Repeat process until all the chicken has been breaded.
  • Allow chicken to rest for 5 minutes before frying.
  • Heat large skillet with one inch of cooking oil in pan. heat oil to 350 degrees
  • add chicken pieces gently into cooking oil, being careful not to splash hot oil. make sure to have your fan on!
  • allow chicken to cook on one side for about 5 minutes or until golden brown, turn over chicken and fry until both sides are golden brown.
  • Remove chicken from skillet to paper towels or drying rack and allow to drain for 2 miutes.
  • place chicken onto baking dish and into 350 degree oven and bake until an internal temperature of 165 degrees is reached (about 15 minutes)

Vegetable Noodles

  • add vegetable noodles to a saute pan with a little olive oil to coat and saute for 3-4 minutes. Add pesto or seasonings and continue to saute for 2 minutes longer. Vegetables will be crisp and can be cooked longer if desired.

Nutrition

Calories: 546kcal | Carbohydrates: 33g | Protein: 32g | Fat: 31g | Saturated Fat: 5g | Cholesterol: 99mg | Sodium: 852mg | Potassium: 763mg | Fiber: 3g | Sugar: 5g | Vitamin A: 735IU | Vitamin C: 21.4mg | Calcium: 158mg | Iron: 3.6mg