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
- 4- 5 medium zucchinis
- 1 pint cherry tomatoes
- extra virgin olive oil
- 3 tablespoons pesto (recipe below)
- 2 tablespoons pine nuts
- sea salt and pepper
Pesto
- 3 cups fresh basil (sans stems)
- 1/2 cup olive oil
- 1/2 cup pine nuts
- 4 small/medium cloves of garlic
- sea salt
- 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.
Pesto
- Throw it all in a food processor and blend. add salt to taste. show no restraint.
Adapted from A House In The Hills