Fresh Zucchini Noodles with Pesto and Cherry Tomatoes

Ingredients

• 2 medium zucchinis, spiralized into noodles (zoodles)
• 1/4 cup pesto (homemade or store-bought)
• 1 cup cherry tomatoes, halved
• 2 tbsp pine nuts, lightly toasted
• 1 tbsp olive oil (optional, for sautéing)
• Salt and freshly ground black pepper to taste
• Fresh basil leaves, for garnish (optional)

Instructions

1. 1

   1. Prepare the Zucchini Noodles: Using a spiralizer, turn the zucchinis into long, spaghetti-like noodles. If you don't have a spiralizer, you can use a vegetable peeler to create wide ribbons, then cut them lengthwise into thinner strips. Gently pat the zoodles dry with paper towels to remove excess moisture.

2. 2

   2. Toast Pine Nuts (if not pre-toasted): In a small dry pan, lightly toast the pine nuts over medium heat for 2-3 minutes, stirring frequently, until golden brown and fragrant. Be careful not to burn them as they toast quickly. Set aside.

3. 3

   3. Lightly Cook Zoodles (Optional): Zucchini noodles can be enjoyed raw, or lightly cooked. For a slightly warmer dish, heat 1 tbsp olive oil in a large skillet over medium heat. Add the zoodles and sauté for 1-2 minutes, just until they are slightly softened but still retain their crispness. Do not overcook, or they will become watery.

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   4. Combine with Pesto: Remove the skillet from heat (or if serving raw, use a large mixing bowl). Add the pesto and halved cherry tomatoes to the zoodles. Toss gently to coat the noodles evenly with the pesto. Season with salt and freshly ground black pepper to taste.

5. 5

   5. Garnish and Serve: Divide the zucchini noodles among serving plates. Sprinkle with the toasted pine nuts and fresh basil leaves (if using) for an extra burst of flavor and freshness. Serve immediately as a light and refreshing dinner.