Hey everyone, it’s Jim, welcome to our recipe site. Today, I will show you a way to make a special dish, roasted tomato and pesto zucchini noodles. It is one of my favorites food recipes. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.
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! In addition to being nice and light and healthy, this dish is pure summer in a bowl with the juicy roasted tomatoes bursting in your mouth balancing off the creamy pesto. Make low-carb zucchini noodles, aka zoodles, with a spiralizer!
Roasted tomato and pesto zucchini noodles is one of the most popular of current trending meals in the world. It’s easy, it’s quick, it tastes yummy. It is appreciated by millions daily. They are fine and they look wonderful. Roasted tomato and pesto zucchini noodles is something that I have loved my entire life.
To begin with this recipe, we have to prepare a few components. You can cook roasted tomato and pesto zucchini noodles using 4 ingredients and 4 steps. Here is how you can achieve it.
The ingredients needed to make Roasted tomato and pesto zucchini noodles:
- Make ready 2 cup zucchini noodles
- Take 1 large tomato
- Make ready 1 cup chick peas
- Get 1 pesto
Heat oil in heavy large pot over medium-high heat. 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.
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 with Pesto, the perfect simple recipe for summertime when zucchini, tomatoes, and basil are growing like crazy in the garden! Tips On Making This Vegan Zucchini Noodles with Pesto Recipe Storage and Selection of Zucchini. Unlike winter squash, which thanks to its thick skin can be stored for long periods of time, zucchini should be stored in the refrigerator for no longer than a week after purchase. Carotenoids, alongside other nutrients found in zucchini, are sensitive to exposure to air, light, heat, and length of. Scoop out about ¾ cup cooking water, then drain the pasta.
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