Description
A light and fresh dish perfect for any occasion.
Ingredients
Scale
- 4 medium zucchinis
- 1 cup cherry tomatoes, halved
- 1 cup fresh basil leaves
- 1/2 cup grated Parmesan cheese
- 1/3 cup pine nuts (or walnuts)
- 2 garlic cloves
- 1/2 cup olive oil
- Salt and pepper to taste
Instructions
- Spiralize Zucchini: Using a spiralizer, create noodles from the zucchinis. If you don’t have a spiralizer, you can use a vegetable peeler to create thin ribbons.
- Drain Excess Moisture: Place the zucchini noodles in a colander, sprinkle with a little salt, and let them sit for about 15 minutes to drain excess moisture. Pat dry with a paper towel.
- Blend Ingredients: In a food processor, combine the basil leaves, Parmesan cheese, pine nuts, and garlic. Pulse until finely chopped.
- Add Olive Oil: With the processor running, slowly drizzle in the olive oil until the mixture is smooth and creamy. Season with salt and pepper to taste.
- Sauté Zucchini Noodles: In a large skillet, heat a drizzle of olive oil over medium heat. Add the zucchini noodles and sauté for about 2-3 minutes until just tender.
- Add Tomatoes: Stir in the halved cherry tomatoes and cook for an additional 1-2 minutes until they are slightly softened.
- Toss with Pesto: Remove the skillet from heat and add the prepared pesto to the zucchini noodles and tomatoes. Toss until everything is well coated.
- Serve: Transfer the zucchini noodles with pesto and cherry tomatoes to serving plates. Garnish with extra Parmesan cheese and fresh basil if desired.
Notes
- Enjoy your Zucchini Noodles with Pesto and Cherry Tomatoes, a delightful and healthy meal that’s bursting with flavor!
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Main Dish
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 3g
- Sodium: 200mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 10mg