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Zucchini Noodles with Creamy Pesto and Burst Tomatoes

The perfect light lunch with spiralized zucchini, burst tomatoes, and a delicious creamy pesto.
Prep Time8 mins
Total Time8 mins
Course: lunch
Cuisine: American
Keyword: gluten free, recipe for zucchini noodles
Servings: 3 servings

Ingredients

  • 3 Zucchini , spiralized
  • 1/2 pint yellow cherry tomatoes
  • 1/2 pint red cherry tomatoes
  • 1 tbsp olive oil

For the Pesto

  • 1 cup packed basil
  • 1/4 cup pine nuts
  • 1/4 cup olive oil
  • 1/4 cup half and half
  • 1/2 cup shredded parmesan cheese
  • 1 tsp salt
  • 1 clove garlic , minced

Instructions

  • Add 1 tbsp 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

Notes

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.