Zucchini Noodles with Pesto and Cherry Tomatoes
This recipe is not only quick and easy to prepare but also a great way to sneak in some extra veggies while still satisfying your cravings for something comforting.
Equipment
- Spiralizer or Vegetable Peeler
- Large Skillet or Pan
- Sharp Knife
- Cutting board
- Large Spoon or Tongs
- Small bowl
- Measuring Spoons and Cups
- Garlic Press optional
- Blender or Food Processor
Ingredients
- 2 medium zucchinis spiralized (or pre-made zucchini noodles)
- 1 cup cherry tomatoes halved
- 2 tablespoons olive oil
- 1/4 cup basil pesto store-bought or homemade
- 1 tablespoon pine nuts optional
- Fresh basil leaves for garnish
- Salt and pepper to taste
- Grated Parmesan optional
Instructions
- Heat 1 tablespoon of olive oil in a large skillet over medium heat.
- Add the cherry tomatoes, sprinkle with a pinch of salt and pepper, and sauté for 3-4 minutes until they begin to soften and blister. Remove from the skillet and set aside.
- In the same skillet, add the remaining olive oil and the zucchini noodles. Sauté for 2-3 minutes, stirring gently to heat through without making them soggy.
- Toss the zucchini noodles with the pesto until evenly coated.
- Add the cherry tomatoes back to the skillet and stir gently to combine.
- Plate the dish and garnish with pine nuts, fresh basil leaves, and grated Parmesan, if desired.
Notes
Nutritional Value (Approximate per serving):
- Calories: ~200-250 kcal (without Parmesan and pine nuts)
- Protein: ~4g
- Carbohydrates: ~8g
- Fats: ~18g
- Fiber: ~3g
- Sugar: ~5g
- Vitamin A: ~25% of Daily Value (DV)
- Vitamin C: ~40% of DV
- Calcium: ~6% of DV
- Iron: ~8% of DV