Ingredients
- Zucchini
- Fresh Basil
- Pine Nuts
- Garlic
- Parmesan Cheese
- Olive Oil
- Cherry Tomatoes
- Lemon Juice
- Salt
- Pepper
Instructions
- Wash and spiralize the zucchini into zoodles. If you don’t have a spiralizer, you can use a vegetable peeler to create thin ribbons.
- In a food processor, combine fresh basil, pine nuts, garlic, Parmesan cheese, and olive oil. Pulse until smooth, adding more olive oil if needed to reach your desired consistency. Season with salt and pepper to taste. A squeeze of lemon juice will really make it sing!
- In a large skillet, heat a tablespoon of olive oil over medium heat. Add the cherry tomatoes and sauté for about 5-7 minutes, or until they start to soften and burst slightly.
- Add the basil pesto to the skillet with the cherry tomatoes. Toss to coat.
- Gently add the zoodles to the skillet and toss until they are evenly coated with the pesto and tomatoes. Be careful not to overcook the zoodles; they should be tender-crisp. You can gently warm them through, but avoid letting them get soggy.
- Serve immediately, garnished with extra Parmesan cheese or fresh basil leaves, if desired. A sprinkle of red pepper flakes can add a little kick if you like!
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Main Course
- Cuisine: Italian-inspired
Nutrition
- Calories: 350 kcal
- Sugar: 8 g
- Fat: 25 g
- Carbohydrates: 20 g
- Fiber: 5 g
- Protein: 12 g