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Zucchini Noodles with Pesto and Roasted Tomatoes
Linda

Zucchini Noodles with Pesto and Roasted Tomatoes

A light and flavorful summer dish that's both healthy and satisfying. Zucchini noodles are tossed with homemade pesto and sweet roasted tomatoes for a burst of freshness in every bite. This recipe offers a low-calorie, low-carb, and gluten-free alternative to traditional pasta, perfect for a quick and easy weeknight meal. Enjoy the benefits of fresh ingredients and a healthier twist on your favorite comfort food.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 2 servings
Course: Main Course
Cuisine: Italian-inspired
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 2 medium zucchini
  • 1 pint grape tomatoes
  • 2 cup fresh basil leaves
  • 2-3 garlic cloves
  • 0.25 cup pine nuts
  • 0.5 cup grated parmesan cheese
  • 6 tablespoons olive oil
  • Salt and pepper to taste

Equipment

  • Spiralizer or vegetable peeler
  • Baking Sheet
  • Large skillet or wok
  • Food processor or blender

Method
 

Preparing the Ingredients
  1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. Wash and dry the zucchini and tomatoes.
  3. Spiralize the zucchini using a spiralizer or create zucchini ribbons with a vegetable peeler.
  4. Toss the grape tomatoes with 2 tablespoons of olive oil, salt, and pepper on the prepared baking sheet.
Cooking the Main Components & Pesto
  1. Roast the tomatoes in the preheated oven for 15-20 minutes, or until they are softened and bursting with juicy flavor.
  2. While tomatoes roast, prepare the pesto by adding the basil leaves, garlic cloves, pine nuts, and 1/4 cup of olive oil to a food processor or blender. Blend until smooth. Add salt (around 1/4 to 1/2 teaspoon) and pepper to taste.
  3. Heat the remaining olive oil (approx. 2 tablespoons, or what's left from the total amount after tomatoes and pesto) in a large skillet or wok over medium heat. Add the zucchini noodles and sauté for 3-5 minutes, or until they are slightly softened but still retain a slight crunch.
Assembling the Dish
  1. Remove the roasted tomatoes from the oven.
  2. Add the pesto to the pan with the zucchini noodles and toss to combine, ensuring every strand is coated.
  3. Gently fold in the roasted tomatoes, allowing their juices to mingle with the pesto and zucchini noodles.
Serving
  1. Serve immediately, garnished with extra parmesan cheese and fresh basil leaves, if desired.

Notes

Don’t overcook the zucchini noodles; they should be tender but still have a bit of crunch. Use high-quality pesto, preferably homemade for the best flavor. Roast the tomatoes until they are caramelized and bursting to achieve a sweeter, more intense flavor that beautifully complements the pesto.