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Zucchini Noodles With Sundried Tomato & Olive Pesto

Zucchini Noodles With Sundried Tomato & Olive Pesto

Hi everybody!

Let’s start this season of sunny and warm weather with a colorful and healthy recipe! I got a spiralizer months ago but I never really used it a lot, so with Spring coming I decided to experiment a little. Zucchinis are in season right now and I love the sweetness of cherry tomatoes so it was only a matter of time before I put these two together.

This recipe is perfect for a quick meal! It doesn’t require too many ingredients and you don’t need to cook it for too long. So if you are like me and are just starving when coming home after a long day, that is what you need!

Last time I went shopping at the organic store I found out this interesting sundried tomato and olive pesto that I really wanted to try. It is really delicious and flavorful and it is so convenient. You can make it yourself if you cannot find it, but it definitely is a time saver when making a quick meal. No need to add much of it so it will last a long time!

vegan zucchini noodles with sundried tomato and olive pesto

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

I find that this recipe is perfect for dinner as it is light and also vegan! All these delicious veggies full of vitamins will give you your energy back! I love how flavorful it is and how it makes me feel like summer is here already so I hope you will like it as much as I do!

Let’s start cooking!

Ingredients (for 2 persons):

  • 2 zucchinis
  • 1 clove of garlic
  • 2 tbsp Sunflower Kitchen Sundried tomato & olive pesto
  • 1 bunch of fresh basil
  • 1 box of cherry tomatoes
  • 1 tsp olive oil
  • Salt and pepper to taste

Preparation:

1- Use your spiralizer to create the zucchini noodles.

2- Crush your clove of garlic with your knife and mince it thinly. Cut the cherry tomatoes in quarters.

3- In a pan, add a a teaspoon of oil and cook the garlic until it softens, don’t let it get any colors. Add the cherry tomatoes and let them cook with the garlic until they soften as well.

4- Add two tablespoons of Sunflower Kitchen Sundried tomato & olive pesto and toss the zucchini noodles in. Below is a picture of the pesto I used:

vegan zucchini noodles with sundried tomato and olive pesto

 

 

 

 

 

 

 

 

5- Stir for a couple minutes so the noodles are covered with the pesto and are warm. Don’t cook them too long or they will become soggy.

6- Chopped the bunch of basil and sprinkle it on top. You can also add pine nuts for the crunch and a delicious nutty flavor.

vegan zucchini noodles with sundried tomato and olive pesto

 

 

 

 

 

 

 

 

It is very quick to make and perfect for Spring. I love the colors and the simple flavors of this dish. It really is my favorite dinner lately!

I hope you will enjoy this recipe! Let me know in the comment what you think about this recipe and if you liked it.

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