Zucchini Noodles with Pesto and Cherry Tomatoes

Zucchini Noodles with Pesto and Cherry Tomatoes

This recipe focuses on vibrant flavors and a satisfying texture, offering a nutritious alternative to traditional pasta.

Yields: 2 servings Prep time: 15-20 minutes Cook time: 5-10 minutes (mostly for heating through, as zucchini noodles are best served slightly crisp)

Ingredients:

For the Zucchini Noodles:

• 2 medium zucchini (about 1.5 – 2 lbs total), preferably firm and fresh

For the Homemade Pesto (recommended for best flavor):

• 2 cups fresh basil leaves, packed (from about 1 large bunch)
• 1/2 cup grated Parmesan cheese (or nutritional yeast for a dairy-free option)
• 1/2 cup extra virgin olive oil
• 1/4 cup pine nuts (or walnuts, for a nuttier flavor)
• 2 cloves garlic, peeled
• 1/2 teaspoon salt, or to taste
• 1/4 teaspoon black pepper, or to taste
• 1-2 tablespoons lemon juice (optional, for brightness)

For the Cherry Tomatoes:

• 1 cup cherry tomatoes, halved (a mix of red and yellow, if available, for visual appeal)

Garnish (Optional):

• Fresh basil leaves
• Extra grated Parmesan cheese
• A drizzle of high-quality extra virgin olive oil
• Freshly ground black pepper

Equipment:

• Spiralizer (handheld or countertop) or a julienne peeler
• Food processor or blender (for pesto)
• Large skillet or pan
• Large bowl

Instructions:

Step 1: Prepare the Zucchini Noodles

1. Wash and Trim Zucchini: Thoroughly wash the zucchini and trim off both ends.
2. Spiralize: Using a spiralizer, create noodles from the zucchini. If you don’t have a spiralizer, you can use a julienne peeler to create thin strands, or even a vegetable peeler to make wide ribbons and then slice them into thinner strips.
3. Remove Excess Water (Optional but Recommended): Zucchini contains a lot of water. To prevent a watery sauce, you can lightly salt the zucchini noodles and let them sit in a colander for 10-15 minutes. Gently press out any excess water with a paper towel or clean kitchen towel. This step helps the noodles maintain a firmer texture.

Step 2: Make the Fresh Pesto

1. Combine Ingredients: In a food processor or blender, combine the fresh basil leaves, Parmesan cheese (or nutritional yeast), pine nuts, and garlic cloves.
2. Blend: Pulse the ingredients a few times to roughly chop them.
3. Slowly Add Olive Oil: With the food processor running on low, slowly drizzle in the extra virgin olive oil until the pesto reaches your desired consistency. It should be thick but pourable.
4. Season: Stir in the salt and black pepper. Taste and adjust seasoning as needed. If you like a brighter pesto, add 1-2 tablespoons of fresh lemon juice.
5. Storage: If making ahead, store any leftover pesto in an airtight container in the refrigerator with a thin layer of olive oil on top to prevent browning. It will last for up to 5-7 days.

Step 3: Prepare the Cherry Tomatoes

1. Wash and Halve: Wash the cherry tomatoes and halve them.

Step 4: Assemble and Serve

1. Warm the Zucchini Noodles (Optional): While zucchini noodles can be enjoyed raw (especially if you prefer a crispier texture), gently warming them brings out their flavor and makes them more pliable. Heat a large skillet over medium-low heat. Add the zucchini noodles and toss them for 1-2 minutes, just until slightly softened but still firm. Be careful not to overcook, as they can become mushy quickly.
2. Combine with Pesto: Transfer the warmed (or raw) zucchini noodles to a large bowl. Add about 1/2 to 3/4 cup of the fresh pesto (or more, to your preference). Toss gently to coat the noodles evenly.
3. Add Cherry Tomatoes: Fold in the halved cherry tomatoes.
4. Plate and Garnish: Divide the zucchini noodles among serving plates. Garnish with fresh basil leaves, an extra sprinkle of Parmesan cheese, a drizzle of good quality extra virgin olive oil, and freshly ground black pepper.

Tips for Success:

• Don’t Overcook Zucchini: Zucchini noodles cook very quickly. If you prefer them raw, you can skip the warming step entirely.
• Adjust Pesto Consistency: If your pesto is too thick, add a little more olive oil or a tablespoon of water. If it’s too thin, add a few more pine nuts or a bit more Parmesan cheese.
• Salt to Taste: Always taste your pesto and the final dish and adjust salt and pepper as needed.
• Variations:
  • Add Protein: Grilled chicken, shrimp, or chickpeas would be excellent additions.
  • Different Veggies: Sautéed mushrooms, bell peppers, or spinach can be added.
  • Spicy Kick: Add a pinch of red pepper flakes to the pesto or when warming the noodles.
  • Creamier Pesto: A tablespoon of plain Greek yogurt or avocado can be blended into the pesto for a creamier texture.

Enjoy your delicious and healthy Zucchini Noodles with Pesto and Cherry Tomatoes!