Courgetti Pesto Balsamic Tomatoes: A Deliciously Healthy Recipe to Try Today

Courgetti pesto balsamic tomatoes is a delightful dish that perfectly marries the freshness of zucchini noodles with the rich flavors of homemade pesto and the tanginess of balsamic tomatoes. As someone who loves experimenting in the kitchen, I find that this recipe not only satisfies my cravings for something light and healthy but also brings a burst of color and flavor to my table. Originating from the popular trend of spiralizing vegetables, courgetti has become a beloved alternative to traditional pasta, making it a favorite among health-conscious foodies.

People adore courgetti pesto balsamic tomatoes for its incredible taste and texture. The tender courgetti provides a satisfying bite, while the vibrant pesto adds a creamy richness that elevates the dish. The balsamic tomatoes offer a sweet and tangy contrast, making every bite a delightful experience. Plus, this recipe is incredibly convenient, perfect for busy weeknights or a quick lunch. Join me as we dive into this deliciously simple recipe that is sure to impress your family and friends!

Ingredients:

• 4 medium zucchinis (courgettes)
• 2 cups fresh basil leaves
• 1/2 cup pine nuts (or walnuts for a twist)
• 1/2 cup grated Parmesan cheese (or nutritional yeast for a vegan option)
• 2 cloves garlic, minced
• 1/2 cup extra virgin olive oil
• Salt and pepper to taste
• 1 pint cherry tomatoes
• 2 tablespoons balsamic vinegar
• 1 tablespoon honey or maple syrup (optional, for sweetness)
• Fresh basil leaves for garnish

Preparing the Pesto

First things first, let’s whip up that delicious pesto! It’s super easy and packed with flavor.

1. In a food processor, combine the fresh basil leaves, pine nuts, grated Parmesan cheese, and minced garlic. Pulse a few times until everything is coarsely chopped.
2. With the food processor running, slowly drizzle in the extra virgin olive oil. This will help emulsify the ingredients and create a smooth pesto. Stop to scrape down the sides as needed.
3. Once the mixture is well combined, season with salt and pepper to taste. If you like a little kick, feel free to add a pinch of red pepper flakes!
4. Transfer the pesto to a bowl and set it aside. If you’re making this ahead of time, you can cover it with a thin layer of olive oil to prevent browning.

Preparing the Courgetti

Now, let’s turn those zucchinis into beautiful courgetti (zucchini noodles). This is where the magic happens!

1. Wash the zucchinis thoroughly under running water. Pat them dry with a clean kitchen towel.
2. Using a spiralizer, julienne peeler, or a mandoline, create long strands of zucchini. If you don’t have any of these tools, you can also use a regular vegetable peeler to make thin ribbons.
3. Once you have your courgetti, place it in a colander and sprinkle with a little salt. This will help draw out excess moisture. Let it sit for about 10-15 minutes.
4. After the courgetti has rested, gently squeeze it to remove any excess water. This step is crucial to avoid a soggy dish!

Roasting the Balsamic Tomatoes

While the courgetti is resting, let’s roast those cherry tomatoes to bring out their natural sweetness.

1. Preheat your oven to 400°F (200°C).
2. Rinse the cherry tomatoes and place them in a mixing bowl. Drizzle with balsamic vinegar and honey (if using). Toss to coat evenly.
3. Spread the tomatoes out on a baking sheet lined with parchment paper. Make sure they are in a single layer for even roasting.
4. Roast in the preheated oven for about 15-20 minutes, or until the tomatoes are blistered and slightly caramelized. Keep an eye on them to prevent burning!

Cooking the Courgetti

Now that we have our pesto and roasted tomatoes ready, it’s time to cook the courgetti.

1. In a large skillet, heat a tablespoon of olive oil over medium heat. You want just enough to coat the bottom of the pan.
2. Add the courgetti to the skillet and sauté for about 2-3 minutes. You want it to be tender but still have a bit of crunch. Avoid overcooking, as it can become mushy!
3. Once the courgetti is cooked to your liking, remove it from the heat. You can either mix the pesto directly into the courgetti in the skillet or serve it separately.

Assembling the Dish

Now comes the fun part—putting everything together!

1. In a large serving bowl, combine the sautéed courgetti with the pesto. Toss gently to coat the noodles evenly with the sauce.
2. Once the courgetti is well coated, add the roasted balsamic tomatoes on top. You can

   Conclusion:

   In summary, this courgetti pesto balsamic tomatoes recipe is an absolute must-try for anyone looking to elevate their meal game with a burst of fresh flavors and vibrant colors. The combination of spiralized zucchini, rich pesto, and tangy balsamic tomatoes creates a dish that is not only visually appealing but also packed with nutrients. Whether you’re following a low-carb diet, seeking a quick weeknight dinner, or simply wanting to impress your friends at a gathering, this recipe fits the bill perfectly. For serving suggestions, consider pairing this delightful dish with grilled chicken or shrimp for added protein, or toss in some roasted chickpeas for a hearty vegetarian option. You can also experiment with different types of pesto—try a sun-dried tomato or a spicy arugula version to switch things up. And if you’re feeling adventurous, add a sprinkle of feta cheese or a handful of toasted pine nuts for an extra layer of flavor and texture. I wholeheartedly encourage you to give this courgetti pesto balsamic tomatoes recipe a try. I promise you won’t be disappointed! Once you’ve made it, I’d love to hear about your experience. Share your thoughts, any variations you tried, or even a photo of your creation. Let’s inspire each other in the kitchen! Happy cooking! Print
   

   Courgetti Pesto Balsamic Tomatoes: A Deliciously Healthy Recipe to Try Today

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   • Author: Maria
   • Total Time: 45 minutes
   • Yield: 4 servings 1x

   Print Recipe

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   Description

   This Zucchini Noodles with Basil Pesto and Roasted Balsamic Tomatoes is a fresh, healthy alternative to traditional pasta. Featuring spiralized zucchini tossed in homemade basil pesto and topped with sweet, roasted cherry tomatoes, this dish is both satisfying and nutritious, perfect for a light meal.

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   Ingredients

   Scale 1x2x3x

   • 4 medium zucchinis (courgettes)
   • 2 cups fresh basil leaves
   • 1/2 cup pine nuts (or walnuts for a twist)
   • 1/2 cup grated Parmesan cheese (or nutritional yeast for a vegan option)
   • 2 cloves garlic, minced
   • 1/2 cup extra virgin olive oil
   • Salt and pepper to taste
   • 1 pint cherry tomatoes
   • 2 tablespoons balsamic vinegar
   • 1 tablespoon honey or maple syrup (optional, for sweetness)
   • Fresh basil leaves for garnish

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   Instructions

   1. In a food processor, combine the fresh basil leaves, pine nuts, grated Parmesan cheese, and minced garlic. Pulse a few times until everything is coarsely chopped.
   2. With the food processor running, slowly drizzle in the extra virgin olive oil. This will help emulsify the ingredients and create a smooth pesto. Stop to scrape down the sides as needed.
   3. Once the mixture is well combined, season with salt and pepper to taste. If you like a little kick, feel free to add a pinch of red pepper flakes!
   4. Transfer the pesto to a bowl and set it aside. If you’re making this ahead of time, you can cover it with a thin layer of olive oil to prevent browning.
   5. Wash the zucchinis thoroughly under running water. Pat them dry with a clean kitchen towel.
   6. Using a spiralizer, julienne peeler, or a mandoline, create long strands of zucchini. If you don’t have any of these tools, you can also use a regular vegetable peeler to make thin ribbons.
   7. Once you have your courgetti, place it in a colander and sprinkle with a little salt. This will help draw out excess moisture. Let it sit for about 10-15 minutes.
   8. After the courgetti has rested, gently squeeze it to remove any excess water. This step is crucial to avoid a soggy dish!
   9. Preheat your oven to 400°F (200°C).
   10. Rinse the cherry tomatoes and place them in a mixing bowl. Drizzle with balsamic vinegar and honey (if using). Toss to coat evenly.
   11. Spread the tomatoes out on a baking sheet lined with parchment paper. Make sure they are in a single layer for even roasting.
   12. Roast in the preheated oven for about 15-20 minutes, or until the tomatoes are blistered and slightly caramelized. Keep an eye on them to prevent burning!
   13. In a large skillet, heat a tablespoon of olive oil over medium heat. You want just enough to coat the bottom of the pan.
   14. Add the courgetti to the skillet and sauté for about 2-3 minutes. You want it to be tender but still have a bit of crunch. Avoid overcooking, as it can become mushy!
   15. Once the courgetti is cooked to your liking, remove it from the heat. You can either mix the pesto directly into the courgetti in the skillet or serve it separately.
   16. In a large serving bowl, combine the sautéed courgetti with the pesto. Toss gently to coat the noodles evenly with the sauce.
   17. Once the courgetti is well coated, add the roasted balsamic tomatoes on top. You can garnish with fresh basil leaves for an extra touch.

   Notes

   • For a vegan option, substitute Parmesan cheese with nutritional yeast.
   • Feel free to add protein such as grilled chicken or chickpeas for a heartier meal.
   • Adjust the sweetness of the balsamic tomatoes by adding more or less honey/maple syrup according to your taste.

   • Prep Time: 15 minutes
   • Cook Time: 30 minutes