This fresh zoodle pasta with sweet corn -cilantro pesto is light and fresh and the perfect way to take advantage of the season’s vegetables. It makes a quick and easy meal for a busy weeknight dinner as it’s ready and on the table in just 20 minutes!
Course Main Course, Salad
Cuisine raw, Vegan, Gluten Free
Prep Time 20minutes
Total Time 20minutes
Author Active Vegetarian
1Large zucchini (or 2 small)run through a spiral slicer
Spiralize zucchini first and set aside. Do not salt, which will cause "the pasta" to become wet. Slice noodles once if they resulted in long strands.
Process all ingredients except oil and ¼ cup of corn in food processor until well combined and chunky. With machine running, add oil. Stir in remaining cup of corn. Taste and season with more salt, cayenne and pepper if desired.
You can either coat the noodles with the pesto or serve the pesto on top of the pile of noodles. We prefer it well mixed, so everything gets coated.
Fresh corn tends to contain more starch and be less sweet than frozen corn. If using fresh corn, rinse kernels well under running water to remove any excess starchy liquid, and add a touch of agave to balance out the recipe.