Zucchini "Noodles" with Homemade Roasted Red Pepper Pesto - Healthy Cooking and Culinary Retreats

Zucchini “Noodles” with Homemade Roasted Red Pepper Pesto

Zucchini “Noodles” with Homemade Roasted Red Pepper Pesto

Servings

Ingredients

For the Roasted Red Pepper Pesto

1 cup fresh basil
¼ cup of roasted salted almonds
2 cloves of garlic
1 large roasted red pepper (from a jar)
⅓ cup olive oil (or more for desired consistency)
¼ cup parmesan cheese
Salt and pepper to taste

* Want some shortcuts? *

For the Zucchini Noodles

2 package of zucchini "spirals" from produce section (or freezer) *you can also use whole zucchini and make ribbon "noodles" with a vegetable peeler
1 pint cherry tomatoes
1 15 oz can of artichoke hearts, cut into quarters
1 tbsp olive oil
Salt and pepper to taste

Instructions

Make the Pesto

Combine all the ingredients for pesto (besides the oil) in a food processor or blender. Pulse for 20 seconds and then stream in the olive oil until the pesto becomes a sauce. Season with salt and pepper to taste.

Make the Zucchini Noodles

Next, heat a large skillet on medium heat with a little olive oil and add zucchini spirals. Put a lid on the pan so that the zucchini spirals can soften. Give the zucchini a few stirs (about 5-10 minutes). The goal is to get them slightly softened, not brown.

After 5 minutes, add in the pint of cherry tomatoes. Cook until vegetables are tender. Add in the quartered artichoke hearts, then add in enough pesto to fully coat the zucchini. Add the parmesan cheese and stir to combine. Remove from heat and serve. This dish is great on its own or with seared shrimp. Enjoy!

Zucchini “Noodles” with Homemade Roasted Red Pepper Pesto