Sundried Tomato Pesto Zoodles

Sundried Tomato Pesto and Zoodles 
I love this dish as it replaces traditional pasta with low-carb zucchini ribbons and the sundried tomato pesto is to die for. We can’t get enough at my house!

Sundried Tomato Pesto Zoodles

Time: 30 minutes (prep + cooking) | Serves: 2

Ingredients:

  • 4 zucchini squash, rinsed + cut in very small strips or spiralized
  • 2 cups of grape or cherry tomatoes, rinsed
  • 1/2 cup of sun-dried tomatoes
  • 1 cup of fresh basil leaves
  • 1 cup of walnuts
  • 1/2 cup of parmesan cheese, grated
  • 1 tsp. of crushed red pepper
  • 1/2 tsp. of chopped, fresh rosemary leaves, (1/4 tsp. if you use dried rosemary)
  • 1/2 tsp. of italian seasoning
  • S+P, to taste
  • 1/3 – 1/2 cup of olive oil for pesto
  • 2 Tbsp. of olive oil for zoodles

Directions:

    • Cut the zucchini. (I use the Microplane Spiral Cutter because it makes pretty ribbons of healthy and delicious vegetables)spiralized zucchini
    • Preheat oven to 400 degrees F
    • Lay tomatoes on a lined baking sheet
    • Sprinkle with S+P and 1 Tbsp. of olive oil
    • Roast for 6-8 minutesroasted tomatoes
    • Meanwhile, add sun-dried tomatoes, basil, walnuts, cheese, red pepper, rosemary,  italian seasoning, and S+P to a food processor
    • Sundried Tomato PestoWhile processing on low, slowly add in the olive oil
    • IMG_6971In a  large saute pan, heat 1 Tbsp. of olive oil on medium heat
    • Add zoodles and S+P to pan + saute for 3-4 minutes
    • Add roasted tomatoes  and S+P to pan and cook another 3-4 minuteszoodles and tomatoes
  • Stir in pesto and toss gently, cooking another 2-3 minutes
  • Serve with extra parmesansundried tomatoes and zoodles

Note:  I found this yummy goodness on EmergingAdultEats.com It’s heavenly and healthy too!
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