Hey everyone, it is me, Dave, welcome to our recipe site. Today, we’re going to make a special dish, roasted tomato and pesto zucchini noodles. One of my favorites food recipes. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.
To prepare the noodles: Spiralize the zucchini with a spiralizer (here's how), or turn the zucchini into noodles with a julienne peeler, or grate the zucchini the long way on a large box grater. Toss the zucchini with pesto until well coated, and season with salt (I added another ¼ teaspoon). Spiralize the zucchini according to manufacturer's directions.
Roasted tomato and pesto zucchini noodles is one of the most well liked of recent trending meals in the world. It is enjoyed by millions every day. It’s simple, it’s quick, it tastes delicious. Roasted tomato and pesto zucchini noodles is something which I have loved my whole life. They are fine and they look fantastic.
To get started with this recipe, we have to prepare a few ingredients. You can cook roasted tomato and pesto zucchini noodles using 4 ingredients and 4 steps. Here is how you cook that.
The ingredients needed to make Roasted tomato and pesto zucchini noodles:
- Prepare 2 cup zucchini noodles
- Make ready 1 large tomato
- Prepare 1 cup chick peas
- Make ready 1 pesto
While pasta cooks, heat oil in a large nonstick skillet over medium-high. These zucchini noodles are good cold or hot. I love eating leftover zucchini noodles cold, right from the fridge. They are also great for packing up for a summer picnic.
Steps to make Roasted tomato and pesto zucchini noodles:
- Roast sliced tomato and chickpeas in the oven 400° for approx 30 mineuts. Add evoo, salt & pepper
- Make pesto (blend basil, pine nuts, garlic and evoo) or use store bought
- Sautee zucchini noodles with garlic
- In a bowl, add the noodles, roasted tomatoes and chickpeas and then mix with the pesto.
Zucchini Noodles with Pesto, the perfect simple recipe for summertime when zucchini, tomatoes, and basil are growing like crazy in the garden! This healthy summer dinner subs zoodles for pasta to help use up your zucchini bounty–as well as slash calories and carbs. Once the spiralized zucchini has time to soak up the herby pesto sauce, this chicken and pesto pasta makes particularly good leftovers. Heat oil in heavy large pot over medium-high heat. Recipe adapted from Bon Appetit's spaghetti with tomato and walnut pesto.
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