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)
- 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 minutes
- Meanwhile, add sun-dried tomatoes, basil, walnuts, cheese, red pepper, rosemary, italian seasoning, and S+P to a food processor
While processing on low, slowly add in the olive oil
In 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 minutes
- Stir in pesto and toss gently, cooking another 2-3 minutes
- Serve with extra parmesan
