Roasted Tomato and Pesto Zucchini Noodles
Zucchini noodles, also known as zoodles, are a popular low-carb and gluten-free alternative to traditional pasta.
This is vegan and gluten free recipe. Dish can be prepared in 35 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 8.
Roasted Tomato and Pesto Zucchini Noodles
Ingredients
Instructions
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Preheat the oven to 400°F (200°C).
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Slice the zucchini into thin noodles using a spiralizer or a vegetable peeler.
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Toss the zucchini noodles with olive oil, salt, and pepper in a large bowl.
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Spread the cherry tomatoes on a baking sheet and drizzle with olive oil.
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Roast the cherry tomatoes in the preheated oven for 15 minutes.
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Meanwhile, heat a large skillet over medium heat and add olive oil.
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Sauté the garlic until fragrant, then add the zucchini noodles.
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Cook the zucchini noodles for 2-3 minutes until slightly softened.
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Remove the cherry tomatoes from the oven and add them to the skillet with the zucchini noodles.
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Stir in the basil pesto and cook for an additional 2 minutes.
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Serve the roasted tomato and pesto zucchini noodles topped with grated Parmesan cheese.
Nutrition Facts
Servings 2
- Amount Per Serving
- Calories 250kcal
- % Daily Value *
- Total Fat 18g28%
- Total Carbohydrate 15g5%
- Sugars 8g
- Protein 8g16%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
