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
- Wash and Trim Zucchini: Thoroughly wash the zucchini and trim off both ends.
- 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.
- 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
- Combine Ingredients: In a food processor or blender, combine the fresh basil leaves, Parmesan cheese (or nutritional yeast), pine nuts, and garlic cloves.
- Blend: Pulse the ingredients a few times to roughly chop them.
- 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.
- 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.
- 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
- Wash and Halve: Wash the cherry tomatoes and halve them.
Step 4: Assemble and Serve
- 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.
- 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.
- Add Cherry Tomatoes: Fold in the halved cherry tomatoes.
- 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!
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