Pesto Zucchini Noodles
These pesto zucchini noodles are a fresh, vibrant dish made with spiralized zucchini, roasted cherry tomatoes, and herb-forward cilantro pesto.
Equipment
- Sheet pan
Ingredients
- 3 large zucchini, spiralized
- ½ cup cilantro pesto
- 1 cup cherry tomatoes
- ½ teaspoon red pepper flakes
- ¼ cup parmesan cheese
Instructions
- Preheat your oven to 400°F. Toss the halved cherry tomatoes with olive oil and a pinch of salt.
- Spread them on a baking sheet in a single layer. Roast for 10–15 minutes until the tomatoes are soft and slightly caramelized. Set aside to cool slightly.
- In a large bowl, add the spiralized zucchini noodles. Drizzle with the cilantro pesto and sprinkle the red pepper flakes over the noodles.
- Add the cherry tomatoes, then toss gently to combine and evenly coat the noodles with the pesto and spices.
- Sprinkle the grated Parmesan cheese over the top.
Nutrition
Notes
- Reduce Moisture: Salt spiralized zucchinis lightly and pat them dry to prevent sogginess.
- Flavor Balance: Adjust red pepper flakes to suit your preferred spice level.
- Even Coating: Toss the noodles thoroughly with the pesto to ensure every strand is well-coated.
- Serving Suggestion: Serve immediately for the best texture; zucchini noodles can become softer if left to sit.
- Spiralizer Alternatives: If you don't have a spiralizer, try a julienne peeler or vegetable peeler for thin strips.
- Quick Sauté Option: If you prefer a warm dish, lightly sauté the zucchini noodles for 1–2 minutes before mixing with pesto and roasted tomatoes.
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