How To Make Zucchini Noodles with Pesto and Tomato
Enjoy a light, healthy, and tasty meal with these unique zucchini noodles with pesto tossed in with cherry tomatoes, and topped with parmesan cheese!
Preparation: 30 minutes
Cooking:
Total: 30 minutes
Serves:
Ingredients
- 1cupbasil,fresh, packed
- 1garlic clove
- ¼cupParmesan cheese,freshly grated
- kosher salt andpepper,to taste
- 3tbspextra-virgin olive oil
For the Zoodles:
- 21ozzucchinis,3 medium, or 4 small
- 1cupheirloom grape,or cherry tomatoes, halved
- kosher salt and black pepper,to taste
Instructions
-
In a food processor, pulse the basil, garlic, parmesan cheese, salt, and pepper until smooth.
-
Slowly add the olive oil while pulsing. Set aside.
-
Spiralize the zucchini, cut it into smaller strands if they are too long, and place them in a work bowl.
-
Toss with the pesto and tomatoes, and season with salt and pepper as needed.
Nutrition
- Calories: 181.39kcal
- Fat: 13.13g
- Saturated Fat: 3.08g
- Monounsaturated Fat: 8.11g
- Polyunsaturated Fat: 1.30g
- Carbohydrates: 12.58g
- Fiber: 2.10g
- Sugar: 9.67g
- Protein: 5.70g
- Cholesterol: 6.32mg
- Sodium: 496.24mg
- Calcium: 152.76mg
- Potassium: 498.48mg
- Iron: 1.09mg
- Vitamin A: 51.27µg
- Vitamin C: 29.16mg
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