Spinach Pesto Zoodles With Cherry Tomatoes Recipe

Cooking Directions

• STEP 1.Using a spiralizer, turn the zucchini into noodles and set aside.
• STEP 2.In a food processor, combine the spinach, garlic, Parmesan cheese, pine nuts, lemon juice, and olive oil. Blend until smooth and creamy.
• STEP 3.In a large skillet, heat some olive oil over medium heat. Add the cherry tomatoes and cook until they start to burst, about 5 minutes.
• STEP 4.Add the zucchini noodles to the skillet and toss with the cherry tomatoes. Cook for 2-3 minutes, until the zoodles are heated through.
• STEP 5.Remove from heat and stir in the spinach pesto sauce. Mix well to coat the zoodles evenly.
• STEP 6.Serve the Spinach Pesto Zoodles with Cherry Tomatoes warm, garnished with additional Parmesan cheese and pine nuts, if desired.

Cooking Tips

• If you don't have a spiralizer, you can use a julienne peeler or a mandoline slicer to make the zucchini noodles.
• To make the dish vegan, you can omit the Parmesan cheese or use a vegan alternative.
• Feel free to add some protein to the dish, such as grilled chicken or shrimp, for a more substantial meal.

Storage and Serving

• Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
• To reheat, simply warm the zoodles in a skillet over medium heat until heated through.
• Serve the leftovers as a cold salad for a refreshing and light meal.