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Pesto Zoodles and Roasted Tomatoes

Simple ingredients to make a flavor-packed nutritious dish. 

Course Main Course
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 4
Author Dani

Ingredients

  • 1/3 cup toasted walnuts
  • 1 cup spinach and arugula mix I buy it premixed
  • 1 cup basil
  • juice of one lemon
  • 3 cloves garlic
  • 1 cup olive oil
  • salt and pepper to taste
  • 4-5 zucchinis depending on size
  • 1/2 cup cherry tomatoes
  • 2 tablespoons olive oil
  • red pepper flakes to taste
  • 1/4 cup chopped walnuts
  • turkey meatballs optional

Instructions

  1. Pesto. In a food processor, add the nuts and salt and blend until the nuts are broken down into a sand like consistency. Add in the basil, spinach/arugula, lemon juice, and garlic and pulse until broke down and combined with the nuts. With the food processing running on low, slowly stream in the olive oil until the sauce comes together. Put in airtight container and set aside. 

  2. Roasted Tomatoes. Pre-heat the oven to 400 degrees. Drizzle 1/2 tablespoon of olive oil and a sprinkle of salt and pepper. Roast for 20 minutes or until start to wrinkle and release their juices 

  3. Zoodles. With a spiralizer, make the zucchini noodles. *Lightly salt the zoodles and rest in between paper towels. This allows the zoodles to release some of their moisture (zucchini has a very high water content) so the zoodles do not release excess water into the sauce. Heat 1 1/2 tablespoons of olive oil and red pepper flakes in a large skillet. Add noodles and cook for 2-3 minutes.

  4. Bring it all together. Add about 1/2 of the pesto to the noodles. Toss until all of the zoodles are coasted in the sauce. Divide the noodles between 4 bowls. Top with roasted tomatoes and chopped walnuts. 

Recipe Notes

To serve 4 people, it will take 4-5 large zucchinis. The noodles break down significantly once spiralized and cooked. 

There will likely be extra sauce which will store in your fridge for 3-4 days. 

*Salt the zoodles at least a half hour before cooking so they have time to release all of their excess water. Use a cheese cloth or extra paper towels rot squeeze out the excess water after the noodles have rested (be gently so you do not break or crush the zoodles)