Hello everybody, hope you’re having an amazing day today. Today, I’m gonna show you how to make a special dish, roasted tomato and pesto zucchini noodles. One of my favorites. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
To prepare the noodles: Spiralize the zucchini with a spiralizer (here's how), or turn the zucchini into noodles with a julienne peeler, or grate the zucchini the long way on a large box grater. Toss the zucchini with pesto until well coated, and season with salt (I added another ¼ teaspoon). This recipe could not be easier, you simply roast the tomatoes, grill the chicken, slice the zucchini into noodles and then toss it all in a fresh homemade basil pesto!
Roasted tomato and pesto zucchini noodles is one of the most well liked of current trending meals in the world. It is simple, it’s quick, it tastes delicious. It’s appreciated by millions every day. They are fine and they look wonderful. Roasted tomato and pesto zucchini noodles is something which I’ve loved my whole life.
To get started with this particular recipe, we have to first prepare a few ingredients. You can have roasted tomato and pesto zucchini noodles using 4 ingredients and 4 steps. Here is how you can achieve that.
The ingredients needed to make Roasted tomato and pesto zucchini noodles:
- Get 2 cup zucchini noodles
- Prepare 1 large tomato
- Take 1 cup chick peas
- Take 1 pesto
Add the pesto, season with salt and pepper, stir to coat, and heat until warm. In a large bowl, combine the zucchini with the olive oil, garlic powder, salt, and pepper, tossing well to coat. To the pot of cooked pasta, add the cooked shrimp and tomatoes, cooked zucchini, butter, and half the reserved pasta cooking water. Add the mascarpone and pesto; stir until the pasta is coated (if necessary, gradually add the remaining cooking water to ensure the pasta is.
Instructions to make Roasted tomato and pesto zucchini noodles:
- Roast sliced tomato and chickpeas in the oven 400° for approx 30 mineuts. Add evoo, salt & pepper
- Make pesto (blend basil, pine nuts, garlic and evoo) or use store bought
- Sautee zucchini noodles with garlic
- In a bowl, add the noodles, roasted tomatoes and chickpeas and then mix with the pesto.
Zucchini noodles is a summer recipe inspired by the Mediterranean flavors of artichoke pesto, lemon, asiago cheese, and roasted cherry tomatoes. These zucchini noodles are good cold or hot. I love eating leftover zucchini noodles cold, right from the fridge. They are also great for packing up for a summer picnic. Zucchini Noodles with Pesto, the perfect simple recipe for summertime when zucchini, tomatoes, and basil are growing like crazy in the garden!
So that’s going to wrap this up with this exceptional food roasted tomato and pesto zucchini noodles recipe. Thanks so much for your time. I am confident you will make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
