Cooked - Zucchini Noodles With Pesto Recipe

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Zucchini Noodles With Pesto Recipe

4.0

½ cup cherry tomatoes

1 teaspoon olive oil

4 medium zucchinis (cut into noodles with a spiralizer or julienne peeler)

2 cups spinach (packed)

¼ cup basil leaves (packed)

1 avocado (peeled and pit removed)

¼ cup spinach

¼ cup sunflower seeds

2 tablespoons fresh squeezed lemon juice

½ cup water, olive oil, or a combination (see notes)

1 clove garlic

Sea salt (to taste)

Preheat your oven to 400 degrees. Drizzle the olive oil over the tomatoes and roast them in the oven for 10 minutes, or until they are soft and a few have burst.
While the tomatoes are roasting, place a colander in your sink and put a pot of lightly salted water on the stove and bring it to a boil. Once it begins to boil, drop the zucchini noodles in, wait 30 seconds then drop in the 2 cups of spinach and stir the pot. Immediately pour the noodles and spinach into the colander and let it drain well.
Combine all the pesto ingredients in a blender and blend on high until smooth. Pour the pesto over the well-drained zucchini noodles and toss to coat. Season to taste with sea salt (We like about one teaspoon).
Serve the zucchini noodles with the burst tomatoes and a few sunflower seeds over top.

Course🍽️Main Course

Diets🌱Vegan🌾Gluten-free...

Category🍝Pasta

Cuisine🇮🇹Italian

Occasions📆Everyday🥙Light Meal

Season☀️Summer

DifficultyEasy ⏰ 15m

Created 93 weeks ago

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