Zucchini Noodles with Creamy Pesto and Burst Tomatoes
The perfect light lunch with spiralized zucchini, burst tomatoes, and a delicious creamy pesto.
Prep Time8 minutes mins
Total Time8 minutes mins
Course: lunch
Cuisine: American
Keyword: gluten free, recipe for zucchini noodles
Servings: 3 servings
Calories:
- 3 Zucchini , spiralized
- ½ pint yellow cherry tomatoes
- ½ pint red cherry tomatoes
- 1 tablespoon olive oil
For the Pesto
- 1 cup packed basil
- ¼ cup pine nuts
- ¼ cup olive oil
- ¼ cup half and half
- ½ cup shredded parmesan cheese
- 1 teaspoon Kosher salt
- 1 clove garlic , minced
Add 1 tablespoon of olive oil and tomatoes to a skillet over medium high heat
saute, covered, until the tomatoes begin to soften and get some color. About 5 minutes
Add all pesto ingredients to a food processor and process until smooth
Add a handful of zucchini noodles to a soup bowl. Cut them with kitchen scissors so they are not so long and microwave for 30 seconds
add basil pesto to noodles and toss. Top with burst tomatoes, leftover pine nuts, and parmesan
Keep components separate until serving
I didn't heat my pesto, but you definitely can
For a quicker meal, use store bought pesto and add the half and half to make it creamy.