Zucchini Pesto Noodles with Roasted Cherry Tomatoes

Zucchini Pesto Noodles  - Comfy Belly

I’ve been making lots of veggie noodle dishes lately. While it’s not necessary to own a closet full of kitchen gadgets to eat well, this gadget is fun and won’t break the bank.

Zucchini Pesto Noodles  - Comfy Belly

And if you want to get kids involved in cooking, this vegetable slicer rivals a Play-Doh factory, in my humble opinion. Just be careful of the blades. If you don’t have this handy slicer, a hand-held vegetable peeler or julienne peeler will do the trick.

Zucchini Pesto Noodles - Comfy Belly

My love of pesto is much deeper than that of pasta. Besides eating it by the spoonful straight from the food processor, I add pesto to stir-frys, soups and slow-cook recipes. The same goes for salsa. Don’t discount these nutrient-packed sides and condiments. They can make all the difference in the flavor and health benefits of a meal. One of my favorite condiments to have on hand is roasted cherry tomatoes, so I’ve added that recipe below as well.

Zucchini Pesto Noodles  - Comfy BellyZucchini Pesto Noodles  - Comfy BellyZucchini Pesto Noodles  - Comfy Belly

My latest dairy-free pesto concoction uses avocado for an ultra creamy texture. Pesto is best when made using a food processor, but you can get by hand-dicing all the ingredients very finely and it will be more of a salsa than a pesto. If you’re looking for a more traditional pesto without avocado, try one of the pesto recipes in my cookbooks, this kale pesto recipe, or the dairy-free version of the kale recipe mentioned in the headnotes using pine nuts and salt in place of Parmesan.

 

 

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Posted in Dairy-Free, Egg-Free, Gluten-Free, Nut-Free, Paleo, Sauces & Dressings, SCD, Vegetarian, Wheat-Free  |  7 Comments
 
 

7 Responses to Zucchini Pesto Noodles with Roasted Cherry Tomatoes

  1. Emily says:

    This is EXACTLY what I’ve had on my mind to make this week. I recently got the spiralizer and want to break it in with a basil pesto. I hadn’t thought of using avocado for a dairy-free version. Perfect! Thank you so much, Erica. I look forward to trying the roasted tomatoes too! =)

  2. Hiwot T. says:

    My love for Zucchini runs deep! This is amazing. I can’t wait to try it. What would your recommend for a little protein punch to this recipe?

    • Erica says:

      Update: just had this dish with pan-fried shrimp! Just cooked the shrimp in a skillet with some butter and minced garlic for about 6 minutes. Good question on the protein: for omnivores, chicken strips or diced up chicken fingers, grilled chicken, grilled fish, or even a side of grilled steak would be good. I usually don’t worry about the protein on this dish for myself even though I don’t eat meat too often – it fills me up. I might sprinkle some Parmesan over it or goat cheese.

  3. Emily says:

    I’ve just planted lots of zucchini for future zucchini noodle dinners. We enjoyed many last summer, often with fresh tomato sauce. I would toss the noodles in the hot sauce at the very end and that was all that was needed to take the raw, slippery feeling away from the zukes. Also want to mention: nice big carrots make good noodles with the spiralizer (I have the same one as above photo). Again, a little simmer in a sauce will cook the carrot enough.

  4. alicia says:

    this sounds great since you normally need sooo much basil to make pesto and we have lots of garden kale! do you think i could substitute garlic scapes for the g.onion and garlic? and have you previously or do you think the roasted tomatoes would freeze well?
    thanks :)

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