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.
Ingredients
Scale
- 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
Instructions
- 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.
- 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.
- 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!
- Transfer the pesto to a bowl and set it aside. If youre making this ahead of time, you can cover it with a thin layer of olive oil to prevent browning.
- Wash the zucchinis thoroughly under running water. Pat them dry with a clean kitchen towel.
- Using a spiralizer, julienne peeler, or a mandoline, create long strands of zucchini. If you dont have any of these tools, you can also use a regular vegetable peeler to make thin ribbons.
- 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.
- After the courgetti has rested, gently squeeze it to remove any excess water. This step is crucial to avoid a soggy dish!
- Preheat your oven to 400°F (200°C).
- Rinse the cherry tomatoes and place them in a mixing bowl. Drizzle with balsamic vinegar and honey (if using). Toss to coat evenly.
- Spread the tomatoes out on a baking sheet lined with parchment paper. Make sure they are in a single layer for even roasting.
- 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!
- In a large skillet, heat a tablespoon of olive oil over medium heat. You want just enough to coat the bottom of the pan.
- 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!
- 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.
- In a large serving bowl, combine the sautéed courgetti with the pesto. Toss gently to coat the noodles evenly with the sauce.
- 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