Zucchini Noodles with Pesto and Cherry Tomatoes 🍅✨
At Full Cravings, we provide you the twist and we call it the “Creative Twist”: Add toasted pine nuts for extra crunch! 🌰
- 4 medium zucchinis (spiralized into noodles (OXO Handheld Spiralizer – Amazon Link) 🥒)
- 1 cup cherry tomatoes (halved 🍅)
- 1/2 cup basil pesto (Classico Basil Pesto 🌿)
- 2 tbsp olive oil (California Olive Ranch Extra Virgin Olive Oil – Amazon Link 🌱)
- 2 tbsp toasted pine nuts (Terrasoul Superfoods Pine Nuts – Amazon Link 🌰)
- Salt and pepper to taste 🧂
- Prepare the zoodles: Spiralize the zucchinis into thin noodles. Pat them dry with paper towels to remove excess moisture.
- Toast the pine nuts: In a small skillet over medium heat, toast the pine nuts until golden brown, about 3-5 minutes. Set aside.
- Cook the zoodles: Heat olive oil in a large skillet over medium heat. Add the zucchini noodles and sauté for 2-3 minutes, just until tender but still crisp.
- Add the pesto: Stir in the basil pesto and cherry tomatoes. Toss gently to coat the zoodles evenly.
- Serve: Divide into bowls, sprinkle with toasted pine nuts, and season with salt and pepper. Serve immediately! 🍽️
This makes zucchini noodles with Pesto most flexible dish with no guilt.
Vegan-Friendly: Naturally vegan if using plant-based pesto. 🌱
Vegetarian-Friendly: Contains no meat, making it suitable for vegetarians. ✅
Keto-Friendly: Low-carb and packed with healthy fats from the pesto and pine nuts. 🥑
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