Zucchini Noodles with Pesto and Cherry Tomatoes
Craving a light, healthy, and flavorful dish? Look no further than our Zucchini Noodles with Pesto and Cherry Tomatoes. This recipe is a delightful twist on classic pasta, swapping traditional noodles for spiralized zucchini, paired with a vibrant homemade pesto and juicy cherry tomatoes. Whether you're following a low-carb diet or just looking to enjoy more veggies, this dish is a delicious and satisfying option
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Ingredients
- 3 Zucchini medium-sized, spiralized
- 1 cup Cherry Tomatoes alved
- 2 cups Basil Leaves Fresh
- 1/4 cup Nuts pine nuts, walnuts, or almonds work wel
- 2 Garlic cloves
- 1/4 cup Parmesan cheese Grated or nutritional yeast for a vegan option
- 1/3 cup Olive Oil
- Salt to taste
- Pepper to taste
- Red pepper flakes Optional
Instructions
Prepare the Pesto
- In a food processor, combine basil, nuts, garlic, Parmesan cheese, and a pinch of salt. Pulse until finely chopped. Gradually add olive oil while blending until a smooth paste forms. Adjust seasoning with salt and pepper
Cook the Zucchini Noodles
- Heat a large skillet over medium heat. Add a splash of olive oil, then toss in the spiralized zucchini. Cook for 2-3 minutes, stirring gently, until just tender. Avoid overcooking to keep them crisp.
Combine Ingredients
- Add the pesto to the skillet with the zucchini noodles. Toss until evenly coated.
Add Cherry Tomatoes
- Stir in the halved cherry tomatoes and cook for an additional minute, allowing them to warm slightly without losing their shape.
Serve
- Transfer the zucchini noodles to serving plates. Garnish with additional Parmesan cheese, a drizzle of olive oil, and red pepper flakes if desired.