Zucchini Noodles (Zoodles) With Pesto and Roasted Tomatoes

September 11, 2014 / 1 Comment

Zucchini Noodles (Zoodles) With Pesto and Roasted Tomatoes

The zucchini noodle (or zoodle because it sounds way more fun) trend has been going on for months now and I have been intrigued seeing zoodle recipes on other food blogs as well as pinterest. After picking up a Veggetti vegetable spiral tool, I knew zucchini noodles were going to be my first project. The end result was even better than I thought it would be. Sweet caramelized roasted cherry tomatoes sprinkled atop of slightly sautéed garlicky zucchini noodles with a hint of pesto finished with freshly cracked pepper and toasted pine nuts. Yep, it really was as good as it sounds. This meal is so packed with flavor you certainly do not miss the traditional pasta noodle at all. I like this as a meatless meal in and of itself but it would work nicely as a vegetable side dish for fish.

You can make zucchini noodles through a variety of methods. I used a Vegetti and surprisingly it was easy and worked perfectly – unlike former fussy vegetable tools I have had in the past. A simple grater works too as you simply grate the zucchini lengthwise from the bottom to the top of the grater so you have nice longer strands. A mandolin also works slicing nice thin pieces and then using a knife to cut those slices into finer noodle like strands. And there are even more ways to make zoodles including a spiral slicer, a julienne peeler and more.

In this recipe I used a prepared basil pesto but any pesto will work. Making your own pesto helps to control the oil and the fat content. Next on my list to try is kale pesto.

Why Healthy

Using zucchini noodles keeps this vegan dish grain free.
Zucchini is high in fiber, water, vitamin A, vitamin C and potassium which boost your immune system and promote the health of your heart, skin, lungs and eyes.

Yield: Serves 2

Prep Time: 15 mins

Cook Time: 25 mins

Ingredients:

1 Pint Cherry Tomatoes
1 Tablespoon Plus a Drizzle of Extra Virgin Olive Oil
3 Cloves garlic, Finely Minced
2 Large Zucchini, Ends Removed
2 Tablespoons Prepared Pesto, Homemade or Store bought
2 Tablespoons Pine Nuts, Toasted
Fresh Cracked Ground Pepper and Fresh Cracked Sea Salt

Directions:

Preheat the oven to 400 degrees F and line a small baking sheet with foil.
Spread the cherry tomatoes on the prepared baking sheet, drizzle with olive oil and add a crack or two of salt and pepper.
Bake the tomatoes for 20 minutes until they are soft and fragrant and nicely roasted.
While the tomatoes are baking prepare your zucchini noodles, cut long strands in half and place the zoodles in a medium bowl.
Heat the tablespoon of olive oil in a large sauté pan over medium heat adding the garlic and sautéing until fragrant.
Add the prepared pesto and give it a nice swirl while adding the zucchini noodles next.
Sautee the zucchini noodles for just a minute or two being sure to mix the pesto and noodles together and then remove the pan from the heat.
Toss the roasted cherry tomatoes in and add salt and pepper to taste springing with pine nuts to finish it off.