Zoodles with Ham, Peas, and Basil | Real Food Whole Life

Zoodles with Ham, Peas, and Basil

Image of Zoodles with Ham, Peas, and Basil

Zoodles with ham, peas, and basil is a simple weeknight dinner that is packed with bright spring flavors.

If meal planning was left to my three-year-old daughter, Elle, we would have pasta every single night. It’s to the point lately where she will will try to influence the dinner menu during preschool pick-up. “Mama,” she says sweetly, “are we having pasta for dinner?” You can’t blame the girl for trying. I love pasta and so does my husband, so it would be easy cook up a pound of noodles every night and call it a day. These days, however, I find too many nights of pasta weighs me down. That’s why I was thrilled when zoodles burst onto the culinary scene. Zoodles provide all the fun of eating pasta without the actual pasta.

If you’re not familiar, zoodles (a ridiculous word that means zucchini noodles) are made by spiralizing a zucchinis. You need a special tool to spiralize, but zoodles are such a mainstay in our hose now I say it’s well worth the investment. For more on how to make zoodles, including the spiralizer I own, click here. Do zoodles taste like pasta? Well, not really. They do, however, have the same texture and look of pasta, and when topped with a hearty sauce they really do give the feeling of eating a big bowl of comfort. They’re a perfect gluten-free pasta alternative, and also a great way to add more veggies into your diet.

Besides saying the word “zoodles” over and over to drive my husband nuts, I’ve found the vegetable noodles have brought some of my favorite pasta dishes back to our weeknight table. Now when Elle asks for pasta I can make whole wheat noodles for her, zoodles for me and Andrew, and top everything with one simple sauce. Everyone is happy and I don’t have to make two completely different dinners.

Since we hosted a big Easter brunch this weekend we had some leftover ham in the fridge that needed to be put to good use. I love the combination of ham, peas, and basil together so with that combination in mind this simple dish of zoodles with ham, peas and basil was born. In terms of substitutions, I used a good quality nitrate-free ham for this recipe but imagine that bacon or prosciutto would also work.

Kid-friendly notes: This dinner includes many kid-friendly flavors, but if you have a resistant eater here are some suggestions, keeping in mind that some kids will happily eat this meal as-is:

  • Peel the zucchini before spiralizing to keep the zoodles a more familiar white color.
  • Still don’t think they’ll go for zoodles? Cook up some whole wheat pasta in addition to the zoodles. Mix the two together, or just serve the whole wheat noodles.
  • Serve the whole wheat noodles or zoodles drizzled with olive oil, a pile of peas with a little salt, a pile of the sautéed ham, and a few pieces of basil.

We all loved the bright spring flavors of this easy pasta dish. So round up these simple ingredients and make yourself zoodles with ham, peas and basil tonight!

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Image of Zoodles with Ham, Peas, and Basil

Zoodles with Ham, Peas, and Basil


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Description

Zoodles with ham, peas, and basil is a simple weeknight dinner that is packed with bright spring flavors.



Scale

Ingredients

½ cup diced ham

2 tablespoons olive oil

3 cloves garlic, minced

½ cup chicken broth

4 medium zucchinis, spiralized

1 cup frozen peas, defrosted

36 sprigs basil

¼ teaspoon salt


Instructions

  1. To a large saute pan heat the olive oil over medium heat. Add the ham and saute for 10 minutes until the ham is browned and crispy, then remove from the pan.
  2. Turn the heat to medium-low and add the minced garlic. Saute for a minute, watching that it doesn’t burn. Add the chicken broth, turn heat to medium, and simmer for 2-3 minutes.
  3. Add the spiralized zucchini and defrosted peas to the broth, turning to combine and warm through. Serve the warmed zoodles topped with ham and sprinkled with basil.

Notes

I used this Spiral Vegetable Slicer for this recipe.

This dinner includes many kid-friendly flavors, but if you have a resistant eater here are some suggestions, keeping in mind that some kids will happily eat this meal as-is:

  • Peel the zucchini before spiralizing to keep the zoodles a more familiar white color.
  • Still don’t think they’ll go for zoodles? Cook up some whole wheat pasta in addition to the zoodles. Mix the two together, or just serve the whole wheat noodles.
  • Serve the whole wheat noodles or zoodles drizzled with olive oil, a pile of peas with a little salt, a pile of the sautéed ham, and a few pieces of basil.

5 comments to " Zoodles with Ham, Peas, and Basil "

  • Stacy

    I love hearing your “kid friendly” adaptations!

    • realfoodwholelife@gmail.com

      Oh great, thanks for the feedback Stacy! I’ll keep adding those notes if they are helpful to people. We need all the help we can get to get our kids eating healthy (and avoiding making more than one meal per night!). xxoo

  • Rahmi

    Hey Robyn! I don’t see the measurement or addition of the peas- would you say 2 cups frozen sautéed with the garlic before the broth is added? Thanks, hoping to try this yummy looking recipe this week!

    • Robyn Downs

      Rahmi, thanks for the catch! When the site migrated over some of the recipes were impacted. I went in and fixed it so you should be good to go. I like to add the defrosted peas at the end along with the zoodles just to warm everything through since peas can overcook easily. If you like them cooked more, though, go ahead and add them earlier.

  • Rahmi

    Thank you! And yes I agree, adding at the end is definitely smarter! Let you know how it all turns out!

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