Sun-Dried Tomato Pesto Zoodles
May 6, 2016
There is a bunch of zoodle recipes on this website: Lemon garlic chicken zoodles, Avocado pesto zoodles, Butter zoodles with herbs, Zoodles aglio olio e peperoncino, Pad Thai Zoodles, Zoodle Pie, Zoodles with Marinara Sauce, and Zoodle Bake.
All of which are pretty darn fantastic, and yet this one might be my absolute favorite.
To be honest I think that with this recipe I might have discovered a new food match made in heaven.
Like apple and cinnamon, garlic and butter, chocolate and chili, salt and caramel, watermelon and feta, scallops and bacon, tomato and basil...I think you’ve got the idea.
There’s something about sun-dried tomato pesto and zucchini noodles THAT.JUST.WORKS.
Some foods just complement each other so perfectly that they become traditional pairings used in households and restaurants all around the world: this might be one of those cases.
The sun-dried tomatoes have a deep tomato flavor, which pairs well with fresh basil. Garlic adds a nice bite to the pesto. Then, the flavors of the pesto are rounded out by salty and nutty Romano and parmesan cheeses. The mixture of all these flavors creates a full-bodied, flavor packed pesto which goes perfectly, let’s stress it out a bit more P.E.R.F.E.C.T.L.Y., with the freshness and crunchiness of zoodles.
Thank goodness both elements of this glorious food match are healthy, because it gives just another excuse to eat seconds, thirds, even fourths. OK, you can literally stuff your face with these Sun-Dried Tomato Pesto Zoodles and you won’t feel guilty about it. Trust.
Sun-Dried Tomato Pesto Zoodles Print this recipe!
6 medium-large zucchini
1 cup sun-dried tomato pesto (use this recipe)
Make sun-dried tomato pesto with this recipe.
Using a spiralizer create zucchini noodles (always read the directions for your spiral slicer as they vary by brand - I use this spiralizer). If you don't have a spiralizer use a regular vegetable peeler to vertically peel long, thin strips of the zucchini. This will form more of a wider "noodle" from the zucchini, like fettuccini.
Place the zoodles in a covered microwave safe dish and microwave them on high for about 2 minutes. Alternatively, you can cook them in boiling water for 2 minutes.
Transfer zoodles to a large serving bowl, add pesto, and mix well.
Sprinkle with grated Parmesan cheese and serve!
One serving yields 286 calories, 24 grams of fat, 13 grams of carbs, and 8 grams of protein.