ZUCCHINI NOODLES WITH PESTO AND CHERRY TOMATOES

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Ingredients:

  • 4 medium zucchinis
  • 1 cup cherry tomatoes, halved
  • 1/2 cup basil pesto (store-bought or homemade)
  • 1 tablespoon olive oil
  • Salt and pepper, to taste
  • Optional toppings: grated Parmesan cheese, pine nuts, fresh basil leaves

Instructions:

Step 1: Prepare the Zucchini Noodles

  1. Spiralize the Zucchini: Use a spiralizer or a vegetable peeler to create zucchini noodles (also known as “zoodles”). If you don’t have a spiralizer, you can cut the zucchinis into thin strips.
  2. Salt the Noodles: Place the zucchini noodles in a colander, sprinkle with salt, and let them sit for about 10 minutes. This will help remove excess moisture.

Step 2: Cook the Zucchini Noodles

  1. Sauté: In a large skillet, heat olive oil over medium heat. Add the drained zucchini noodles and sauté for 2-3 minutes until just tender but still al dente. Avoid overcooking, as they can become mushy.
  2. Add Cherry Tomatoes: Toss in the halved cherry tomatoes and cook for another 1-2 minutes until they are slightly softened.

Step 3: Add Pesto

  1. Combine: Remove the skillet from heat and stir in the basil pesto, ensuring the zucchini noodles and cherry tomatoes are well coated. Season with salt and pepper to taste.

Step 4: Serve

  1. Plate: Divide the zucchini noodles among serving plates.
  2. Garnish: Top with grated Parmesan cheese, pine nuts, and fresh basil leaves if desired.

Tips:

  • For added protein, consider mixing in grilled chicken, shrimp, or chickpeas.
  • If you want a creamier sauce, stir in a splash of heavy cream or Greek yogurt with the pesto.

Variations:

  • Spicy: Add red pepper flakes to the pesto for a bit of heat.
  • Mediterranean Twist: Incorporate olives, artichokes, or feta cheese for a Mediterranean flavor.