Raw spiralized zucchini noodles with tomatoes and pesto

Raw spiralized zucchini noodles with tomatoes and pesto are my favorite light, summer-end-summer-vegetarian cooked with raw, garden vegetables and homemade pesto.

Raw spiralized zucchini noodles with tomatoes and pesto are my favorite light, summer-end-summer-vegetarian cooked with raw, garden vegetables and homemade pesto.Raw spiralized zucchini noodles with tomatoes and pesto

As much as I look forward to the fall, I'm not quite ready for the summer to be over. Having fresh herbs at your fingertips is what I will miss most, so I take all my basil and make a thin pesto to freeze and use all year.

I will also miss eating zucchini 4 days a week, although I am not putting my spiralizer away right now !! (btw, love my Paderno Spiral Vegetable Slicer – the easiest way to make zucchini noodles, sweet potato spirals, carrot ribbons and more!)

And let's not forget to mention summer tomatoes, this is the best time to eat them !! One thing I should be aware of, if you make this one, I would make the whole batch with pesto, but only spiraling 1 small zucchini and adding 1/4 of the pesto. This should be eaten immediately, if it sits too long, it will become watery.

Raw spiralized zucchini noodles with tomatoes and pesto are my favorite light, summer-end-summer-vegetarian cooked with raw, garden vegetables and homemade pesto.Raw spiralized zucchini noodles with tomatoes and pesto are my favorite light, summer-end-summer-vegetarian cooked with raw, garden vegetables and homemade pesto.

Raw spiralized zucchini noodles with tomatoes and pesto

Preparation time: 30 minutes

Cooking time: 0 minutes

Total time: 30 minutes

Raw spiralized zucchini noodles with tomatoes and pesto are my favorite light, summer-end-summer-vegetarian cooked with raw, garden vegetables and homemade pesto.

For Pesto:

  • 1 cup packed fresh basil
  • 1 clove of garlic
  • 1/4 cup fresh grated parmesan cheese
  • kosher salt and pepper to taste
  • 3 tablespoons extra virgin olive oil

For zoodles:

  • 21 oz 3 medium or 4 small zucchinis
  • 1 cup heirloom grapes or cherry tomatoes, halved
  • kosher salt and black pepper to taste
  • In a food processor, pulse basil, garlic, parmesan cheese, salt and pepper until smooth.

  • Slowly add the olive oil as you pulse. Set aside.

  • Spiral zucchini, cut into smaller threads if they are too long, and place them in a work bowl.

  • Toss with pesto and tomatoes and season with salt and pepper as needed.

Serving: 11/4 cups, calories: 148kcal, carbohydrates: 9g, protein: 4g, fat: 12g, cholesterol: 4 mg, sodium: 102 mg, fiber: 3g, sugar: 3g

Blue Smart Points: 4

Green smart points: 4

Purple Smart Points: 4

Points +: 4

Keywords: pesto zoodles, zoodle recipes pesto, zucchini noodles with tomatoes and pesto, zucchini pesto pasta

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