Description
A fresh and vibrant dish combining zucchini noodles with homemade pesto and sun-dried tomatoes for a delicious and healthy meal.
Ingredients
Scale
- 4 medium zucchinis, spiralized
- 1 cup fresh basil leaves
- 1/4 cup grated Parmesan cheese
- 1/4 cup pine nuts
- 2 cloves garlic, minced
- 1/4 cup olive oil
- Salt and pepper to taste
- 1/2 cup sun-dried tomatoes, chopped
- 1/4 cup cherry tomatoes, halved (optional)
- Fresh basil for garnish (optional)
Instructions
- In a food processor, combine the basil leaves, Parmesan cheese, pine nuts, and garlic. Pulse until finely chopped.
- With the processor running, slowly add the olive oil until the mixture is smooth. Season with salt and pepper to taste.
- In a large bowl, toss the spiralized zucchini noodles with the pesto until well coated.
- Add the chopped sun-dried tomatoes and cherry tomatoes (if using) to the zucchini noodles and toss gently to combine.
- Serve immediately, garnished with fresh basil if desired.
Notes
- For a vegan option, substitute nutritional yeast for Parmesan cheese.
- You can use store-bought pesto for a quicker preparation.
- Feel free to add grilled chicken or shrimp for added protein.
Nutrition
- Calories: 200
- Sugar: 4
- Sodium: 150
- Fat: 15
- Carbohydrates: 10
- Fiber: 3
- Protein: 6
Keywords: Pesto Zucchini Noodles, Sun-Dried Tomatoes, Healthy Pasta Alternatives, Zucchini Noodles Recipe, Vegetarian Pasta Dish