Description
A vibrant dish featuring spiralized zucchini noodles tossed in a creamy pesto, perfect for summer gatherings.
Ingredients
Scale
- 4 medium zucchinis, spiralized
- 1 teaspoon salt
- 2 cups fresh basil leaves
- 1/2 cup grated Parmesan cheese
- 1/3 cup pine nuts, lightly toasted
- 2 garlic cloves, minced
- 1/2 cup extra virgin olive oil
- 1/4 cup cream cheese, softened
- Salt and freshly ground black pepper to taste
- 1 cup cherry tomatoes, halved
- 1 tablespoon olive oil
- Pinch of salt for tomatoes
- Fresh basil leaves, extra Parmesan, and red pepper flakes for garnish
Instructions
- Rinse zucchinis under cold water and trim off both ends. Spiralize into noodles.
- Place noodles in a colander, sprinkle with salt, and let rest for 10 minutes.
- Pat the noodles dry with a kitchen towel.
- In a food processor, combine basil, Parmesan, pine nuts, and garlic. Pulse until coarse.
- With the processor running, drizzle in the olive oil until smooth but textured.
- Add cream cheese and pulse until creamy. Season with salt and pepper.
- Toss halved cherry tomatoes with olive oil and salt, and leave raw or sauté for a few minutes.
- In a large bowl, combine zucchini noodles with pesto and gently fold in tomatoes.
- Serve immediately, garnished with fresh basil, extra Parmesan, and red pepper flakes.
Notes
Make the pesto in advance for better flavor. Avoid overcooking zucchini noodles to maintain crunch.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 30g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 30mg