Zucchini Noodles with Pesto and Roasted Tomatoes
The crunch of the zucchini noodles, fresh pesto from the garden, and ripe, roasted tomatoes, make this recipe a summer delight.
Prep Time:
Cook Time:
Total Time:
Ingredients:
| 4 to 5 | medium zucchinis |
| 1 pint | cherry tomatoes |
| extra virgin olive oil | |
| 3 tablespoons | pesto (recipe here) |
| 2 tablespoons | pine nuts |
| sea salt and pepper |
Directions:
– Preheat oven to 250 degrees
– Clean and halve one pint of cherry tomatoes and toss in a splash of extra virgin olive oil until evenly coated. Sprinkle with a generous dash of sea salt and spread on a cookie sheet, seed side up.
– Roast tomatoes for 90 minutes
– Use a julienne peeler to create zucchini noodles (stop peeling when you get down to the seeds)
- In a large mixing bowl combine noodles with two tablespoons of pesto (more to your preference) and mix well.
- To serve: divide noodles into two bowls, top with cherry tomatoes, sprinkle with pine nuts and serve.
Source: https://ahouseinthehills.com/2013/09/02/zucchini-noodles-with-pesto-and-roasted-tomatoes/
