Description
A light and fresh meal featuring zucchini noodles tossed with a vibrant cherry tomato pesto.
Ingredients
Scale
- 4 medium zucchini
- 2 cups cherry tomatoes, halved
- 1/2 cup fresh basil leaves
- 1/4 cup pine nuts or walnuts
- 2 cloves garlic
- 1/4 cup olive oil
- 2 tablespoons grated Parmesan cheese (optional)
- Salt and black pepper to taste
Instructions
- Wash and trim the ends of the zucchini. Use a spiralizer or vegetable peeler to create noodles.
- If using a spiralizer, you can leave the noodles raw. If using a peeler, lightly blanch the noodles in boiling water for 30 seconds, then drain and pat dry.
- In a food processor or blender, combine the cherry tomatoes, basil, pine nuts, and garlic. Pulse until roughly chopped.
- With the processor running, slowly drizzle in the olive oil until the pesto is well combined.
- Season the pesto with salt and pepper to taste.
- In a large bowl, combine the zucchini noodles and the cherry tomato pesto. Toss gently to coat the noodles evenly.
- If desired, sprinkle with grated Parmesan cheese before serving.
Notes
- You can adjust the consistency of the pesto by adding more olive oil if needed.
- This dish is best served fresh.
- For a vegan option, omit the Parmesan cheese.
- Prep Time: 20 minutes
- Cook Time: 5 minutes
- Category: Main Dish
- Method: No Cook/Light Cook
- Cuisine: Italian
Nutrition
- Serving Size: 1/4 of recipe
- Calories: Approx. 250
- Sugar: Approx. 5g
- Sodium: Approx. 50mg
- Fat: Approx. 20g
- Saturated Fat: Approx. 3g
- Unsaturated Fat: Approx. 15g
- Trans Fat: 0g
- Carbohydrates: Approx. 10g
- Fiber: Approx. 3g
- Protein: Approx. 5g
- Cholesterol: 0mg