Spinach Pesto Zoodles With Cherry Tomatoes Recipe

Recipe By Slurrp

This recipe for Spinach Pesto Zoodles with Cherry Tomatoes is a healthy and delicious alternative to traditional pasta dishes. The zucchini noodles, or zoodles, are tossed in a vibrant and flavorful spinach pesto sauce, which is made with fresh spinach, garlic, Parmesan cheese, and pine nuts. The dish is then topped with juicy cherry tomatoes for a burst of sweetness. It's a light and refreshing meal that is perfect for summer or anytime you're craving a nutritious and satisfying dish.

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Rate
Vegdiet
20minstotal
10minsPrep
10minsCook
20m.total
10m.Prep
10m.Cook
Spinach Pesto Zoodles With Cherry Tomatoes
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ingredients serve

Ingredients for Spinach Pesto Zoodles With Cherry Tomatoes Recipe

  • 2 Medium Zucchini
  • 1 cup Fresh Spinach
  • 1 cloves Cloves Garlic
  • 0.13 cup Grated Parmesan Cheese
  • 0.13 cup Pine Nuts
  • 1/2 Juice Lemon
  • 0.13 cup Olive Oil
  • 1/2 cup Cherry Tomatoes
  • As required Salt And Pepper To Taste
  • as per your need Additional Parmesan Cheese And Pine Nuts For Garnish

Directions: Spinach Pesto Zoodles With Cherry Tomatoes Recipe

Cooking Directions

  • STEP 1.Using a spiralizer, turn the zucchini into noodles and set aside.
  • STEP 2.In a food processor, combine the spinach, garlic, Parmesan cheese, pine nuts, lemon juice, and olive oil. Blend until smooth and creamy.
  • STEP 3.In a large skillet, heat some olive oil over medium heat. Add the cherry tomatoes and cook until they start to burst, about 5 minutes.
  • STEP 4.Add the zucchini noodles to the skillet and toss with the cherry tomatoes. Cook for 2-3 minutes, until the zoodles are heated through.
  • STEP 5.Remove from heat and stir in the spinach pesto sauce. Mix well to coat the zoodles evenly.
  • STEP 6.Serve the Spinach Pesto Zoodles with Cherry Tomatoes warm, garnished with additional Parmesan cheese and pine nuts, if desired.

Cooking Tips

  • If you don't have a spiralizer, you can use a julienne peeler or a mandoline slicer to make the zucchini noodles.
  • To make the dish vegan, you can omit the Parmesan cheese or use a vegan alternative.
  • Feel free to add some protein to the dish, such as grilled chicken or shrimp, for a more substantial meal.

Storage and Serving

  • Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
  • To reheat, simply warm the zoodles in a skillet over medium heat until heated through.
  • Serve the leftovers as a cold salad for a refreshing and light meal.
Nutrition
value
658
calories per serving
46 g Fat19 g Protein44 g Carbs9 g FiberOther

Current Totals

  • Fat
    46g
  • Protein
    19g
  • Carbs
    44g
  • Fiber
    9g

MacroNutrients

  • Carbs
    44g
  • Protein
    19g
  • Fiber
    9g

Fats

  • Fat
    46g

Vitamins & Minerals

  • Calcium
    591mg
  • Iron
    11mg
  • Vitamin A
    4314mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    3mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    332mcg
  • Vitamin B12
    < 1mcg
  • Vitamin C
    90mg
  • Vitamin E
    13mg
  • Copper
    1mcg
  • Magnesium
    298mg
  • Manganese
    4mg
  • Phosphorus
    359mg
  • Selenium
    12mcg
  • Zinc
    3mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp