ZUCCHINI NOODLES WITH PESTO AND ROASTED TOMATOES

My obsession with zucchini noodles continues with this summer favorite!  It’s a flavor explosion featuring two of my summer staples: pesto & roasted cherry tomatoes.  YUM to the max.  There’s nothing better than enjoying a giant bowl of noodles and not feeling like you have to be rolled into bed.  Sorry spaghetti, we’ve broken up for good!  Hope you love as much as I do!  xx- Sarah  {recipe and more after the jump!}

 

ZUCCHINI NOODLES WITH PESTO AND ROASTED TOMATOES

Serves 2

 

Ingredients:

4- 5 medium zucchinis

1 pint cherry tomatoes

extra virgin olive oil

3 tablespoons pesto (recipe here)

2 tablespoons pine nuts

sea salt and pepper

 

Method:

– Preheat oven to 250 degrees

– Clean and halve one pint of cherry tomatoes and toss in a splash of extra virgin olive oil until evenly coated.  Sprinkle with a generous dash of sea salt and spread on a cookie sheet, seed side up.

– Roast tomatoes for 90 minutes

– Use a julienne peeler to create zucchini noodles (stop peeling when you get down to the seeds)  

– In a large mixing bowl combine noodles with two tablespoons of pesto (more to your preference) and mix well.

– To serve: divide noodles into two bowls, top with cherry tomatoes, sprinkle with pine nuts and serve.

– Enjoy! 

Post a Comment

  • (will not be published)

Reader Comments

  2. Julia|

    This looks awesome! Do I have to boil the zucchini or can I eat them raw? 🙂

    Reply
  8. Emma|

    I literally have cherry tomatoes slow-roasting in the oven right now!! I do them at night to avoid the heat.
    This is exactly my kind of food 🙂

    Reply
  9. Monica|

    Zucchini is one of my favorite vegetables, and I can only imagine how delicious it tastes with roasted tomatoes and pesto – yum!

    Reply
  10. Katherine E|

    I am making this as we speak & I am waiting on the tomatoes to finish roasting 🙂

    I'm planning on refrigerating overnight and eating it for work tomorrow, would you recommend mixing the pesto into the dish tomorrow instead of overnight?

    Reply
  11. Serena|

    This looks so yummy! As a vegetarian I've been trying to up my vegetables and reduce my reliance on heavy carbs lately – this is the perfect answer!

    Reply
    • Audrey|

      I purchased one at Bed bath and Beyond for less than $13 with my 20% off coupon. It’s the Veggetti as seen on TV. Very easy to use. Just turn the zucchini in the hole and it juliennes like magic. I was using a julienne vegetable peeler begone this and it hurt my fingers. It also took too long.

      Reply
  16. Jamie|

    I'll definitely be trying this healthy mid-week meal. Looks so satisfying!

    jamielaurengem.wordpress.com

    Reply
  18. Cara|

    I did saut the noodles for a few minutes before we ate, but didn't change anything else and it was delicious! The noodles still had some crunch to them, but I liked them a bit more warm. Thanks!

    Reply
  20. Shal|

    Oh this looks fab! I fell out of love with pasta a long time ago….Im gonna make this for my lunch ! MMmm 🙂

    Reply
  21. Shoba|

    So pretty i love the marriage of these two pretty colours. Me looking out for a good brand of julienne peeler for some time.
    Lovely clicks.

    Shobha

    Reply
  22. salma|

    Hey.. Thanks for that recipe of zucchini noodles… I really loved the way you presented it… felt like eating it.. I am a BIG fan of maggi . But I like Maggi cup noodles more as it is very easy to cook. You just need to add hot water and your delicious Maggi noodles is ready to eat in 5 minutes!!! But whenever I get time I used to cook noodles at home itself.

    Reply
  23. Jorda|

    The recipe looks amazing! But im still not sure about eating things raw, so can i boil them or would that ruin everything ?

    Reply