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Pesto zoodles are a fresh, fun twist on pasta. They use zucchini noodles, or zoodles, instead of traditional pasta. You spiralize the zucchini to create thin, noodle-like shapes. This gives you a light dish that feels hearty without being heavy.

Pesto Zoodles

Discover the delicious world of pesto zoodles, a healthy and fun twist on traditional pasta! These spiralized zucchini noodles are not only low in calories and carbs but also bursting with nutrients. In our blog, you'll learn how to make pesto zoodles in just 30 minutes, get creative with variations, and explore health benefits. Join us on this tasty adventure and click through for the full recipes and tips on making your meals shine!
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Ingredients
  

4 medium zucchinis, spiralized into noodles (zoodles)

1 cup fresh basil leaves

1/3 cup pine nuts (toasted)

1/2 cup grated Parmesan cheese (or nutritional yeast for a vegan option)

2 cloves garlic, minced

1/2 cup extra-virgin olive oil

Salt and pepper to taste

2 cups cherry tomatoes, halved

1 tablespoon balsamic vinegar

Red pepper flakes (optional, for a spicy kick)

Instructions
 

Preheat the Oven: Preheat your oven to 400°F (200°C).

    Roast the Tomatoes: On a baking sheet, place the halved cherry tomatoes. Drizzle with a splash of olive oil, balsamic vinegar, salt, and pepper. Toss to coat. Roast in the oven for about 20 minutes, or until the tomatoes are soft and slightly caramelized.

      Make the Pesto: While the tomatoes are roasting, prepare the pesto. In a food processor, combine the basil leaves, toasted pine nuts, grated Parmesan cheese, minced garlic, and a pinch of salt. Pulse until finely chopped.

        Add Olive Oil: With the food processor running, slowly pour in the olive oil until well combined and smooth. Taste and adjust seasoning if needed.

          Cook the Zoodles: In a large skillet over medium heat, add a drizzle of olive oil. Add the spiralized zucchini noodles and sauté for about 3-4 minutes, or until just tender but still firm (al dente). Season with salt and pepper to taste.

            Combine: Remove the skillet from heat. Toss the zoodles with the pesto until evenly coated.

              Serve: Plate the zoodles and top with the roasted cherry tomatoes. If desired, sprinkle with red pepper flakes for some heat.

                Prep Time: 10 minutes | Total Time: 30 minutes | Servings: 4

                  - Presentation Tips: Serve the Pesto Zoodles in a large bowl, garnished with a few whole basil leaves and extra pine nuts on top for added texture and visual appeal. Enjoy!