Yield: 2 portions
PESTO ZUCCHINI NOODLES WITH FRESH AND DRIED TOMATOES
A delicious dish, low in carbs and full in flavor. I love those kind of pasta, once you know how to do it they are an irresistible addition for a healthy lifestyle.
Ingredients
NOODLES
- 4 small zucchinis or 2 big zucchinis
- Few cherry tomatoes
- 3 sundried tomatoes
- Few fresh basil leaves
- ½ avocado, cut into cubes (optional)
- 1-2 garlic cloves
- 1-2 tbsp extra virgin olive oil
PESTO
- 3-6 tbsp homemade walnut and basil pesto , or any healthy pesto you have at home
Instructions
PESTO
- To make the pesto, check out the recipe walnut and basil pesto. If the pesto is not runny enough, add some hot water (1 to 3 Tbsp) or Tahini and mix well.
NOODLES
- Wash your zucchinis. Put the zucchinis through a spiralizer or peel them into ribbons using a peeler. Place them on the side in a medium bowl.
- Cut the fresh and dried tomatoes in half. If the dried tomatoes are too dried, soak them first for 10 minutes in cold water then chop them. Set aside.
- Clean the basil leaves. Put on the side with the tomatoes for topping.
- If you want to cook the zoodles : in a medium pan, saute some extra virgin olive oil with grated garlic cloves over medium heat. After 1 or 2 minutes, add the zucchini noodles. Using some tongs, mix the pasta regularly and delicately. After 1 to 2 minutes, they should be ready and slightly wilted and still have a crunch. Place them in a medium bowl.
- To your raw or cooked noodles : add 3 tablespoons of pesto and mix gently. Add more pesto according to your taste. Divide into 2 plates. Top with tomatoes, dried tomatoes, fresh basil leaves.
- Now cut your ½ avocado into cubes and top the 2 plates with it (optional). Enjoy.
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