In search of a simple, easy, and delicious healthy dinner recipe that will satisfy your taste buds while keeping your carb intake in check? Look no further than the Pesto Zoodles with Cherry Tomatoes recipe. This low-carb dinner delight combines the freshness of zucchini noodles with the burst of flavor from homemade pesto and sweet cherry tomatoes. Whether you’re a seasoned chef or a novice cook, this recipe is sure to impress and leave you feeling satisfied and guilt-free. So grab your spiralizer and get ready to whip up a quick and nutritious meal that will have you coming back for seconds.
Pesto Zoodles With Cherry Tomatoes Recipe: A Low-Carb Dinner Delight
If you’re looking for a simple, easy, and delicious healthy dinner recipe that will satisfy your cravings without packing on the carbs, then look no further than this Pesto Zoodles with Cherry Tomatoes recipe. This low-carb dish is bursting with flavor and will leave you feeling satisfied and guilt-free.
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Ingredients
To make this flavorful dish, you will need the following ingredients:
- Zucchini
- Cherry tomatoes
- Basil leaves
- Pine nuts
- Parmesan cheese
- Garlic cloves
- Olive oil
- Salt
- Pepper
Each of these ingredients plays a crucial role in enhancing the taste and texture of the dish, so make sure to gather them all before starting the preparation process.
Preparation
Before we dive into the step-by-step instructions, it’s essential to prepare the ingredients properly. Here’s what you need to do:
- Spiralizing the zucchini: Choose fresh zucchini and wash and dry them thoroughly. Then, use a spiralizer to create zoodles, which will serve as a healthy and nutritious alternative to traditional pasta.
- Blotting excess moisture from zoodles: Sprinkle some salt on the zoodles and allow them to sit for about 10 minutes. This step will help draw out the excess moisture, ensuring that your dish doesn’t become watery.
- Halving cherry tomatoes: Select ripe and firm cherry tomatoes, and wash and pat them dry. Slice them in half, as this will help distribute their juicy flavor more evenly throughout the dish.
- Preparing pesto sauce: Gather fresh basil leaves and blanch them in boiling water for a few seconds. Then, plunge them into ice water and drain and dry them thoroughly. Combine the blanched basil leaves, pine nuts, garlic cloves, and olive oil in a blender and blend until smooth. Add grated Parmesan cheese, salt, and pepper, and blend again until well mixed.
- Toasting pine nuts: Heat a dry skillet over medium heat and add the pine nuts. Stir them frequently until they turn golden brown and become fragrant. This toasting process will enhance their nutty flavor and give an extra crunch to the dish.
- Grating Parmesan cheese: Choose a chunk of Parmesan cheese and use a grater to shred it into fine pieces. The freshly grated cheese will add a sharp and salty kick to the recipe.
Instructions
Now that you have prepared all the ingredients let’s move on to the step-by-step instructions for making Pesto Zoodles with Cherry Tomatoes:
Step 1: Spiralizing the zucchini
To start, choose fresh zucchini that is firm and free from any blemishes. Wash and dry the zucchini thoroughly to remove any dirt or residue. Once clean, use a spiralizer to create zoodles, which are thin noodle-like strands. The spiralizer will ensure that your zucchini resembles pasta, creating a satisfying and low-carb base for the dish.
Step 2: Blotting excess moisture from zoodles
To prevent your dish from becoming watery, it’s crucial to remove excess moisture from the zoodles. Sprinkle some salt on the zoodles and let them sit for about 10 minutes. During this time, the salt will draw out the moisture. After 10 minutes, use a clean kitchen towel or paper towels to squeeze out the excess moisture. This step will help maintain the desired texture of the dish.
Step 3: Halving cherry tomatoes
For added freshness and a burst of flavor, halve the cherry tomatoes. Make sure to choose ripe and firm tomatoes for the best taste. Wash and pat the tomatoes dry with a kitchen towel, then slice them in half. The halved tomatoes will add a juicy and colorful element to the dish.
Step 4: Preparing pesto sauce
Pesto sauce is the star of this recipe, providing vibrant flavor and a rich, creamy texture. Start by gathering fresh basil leaves and blanching them in boiling water for a few seconds. This blanching process helps to retain the bright green color of the basil leaves. After blanching, plunge the basil leaves into ice water to stop the cooking process and preserve their freshness. Drain the basil leaves and dry them thoroughly.
Combine the blanched basil leaves, pine nuts, garlic cloves, and olive oil in a blender. Blend until the mixture becomes smooth and well combined. It’s important to scrape down the sides of the blender occasionally to ensure everything is fully incorporated.
Next, add grated Parmesan cheese, along with a pinch of salt and pepper, to the blender. Blend again until all the ingredients are mixed to perfection, creating a creamy and flavorful pesto sauce.
Step 5: Toasting pine nuts
Toasting pine nuts enhances their natural flavor and adds a delightful crunch to the dish. Heat a dry skillet over medium heat and add the pine nuts. Stir them frequently until they turn golden brown and become fragrant. Be sure to keep a close eye on the nuts to prevent them from burning.
Step 6: Grating Parmesan cheese
Parmesan cheese adds a distinctive nutty and salty flavor to the recipe. Choose a chunk of Parmesan cheese and use a grater to shred it into fine pieces. The freshly grated cheese will melt beautifully and integrate smoothly into the dish, creating a harmonious balance of flavors.
Step 7: Chopping garlic cloves
Garlic cloves provide a savory and aromatic taste to the pesto sauce. Take a few fresh garlic cloves and chop them finely. The chopped garlic will infuse its flavor throughout the dish, adding depth and complexity to each bite.
Step 8: Cooking zoodles
In a large skillet, heat some olive oil over medium heat. Add the blotted zoodles to the skillet and cook for about 2-3 minutes or until they become tender. Be cautious not to overcook the zoodles, as they can quickly turn mushy. Stir them gently while cooking to ensure even heat distribution.
Step 9: Mixing sauce with zoodles and tomatoes
Once the zoodles are cooked to perfection, it’s time to mix them with the cherry tomatoes and the delicious pesto sauce. Combine the cooked zoodles, halved cherry tomatoes, and pesto sauce in the skillet and toss gently to coat the zoodles and tomatoes evenly. The vibrant green sauce will beautifully cling to the zoodles and tomatoes, infusing every bite with a burst of flavor. Now, your Pesto Zoodles with Cherry Tomatoes are ready to be served.
Conclusion
This low-carb dinner delight is not only incredibly delicious but also packed with nutrients and vitamins. From the zoodles’ noodle-like texture to the fragrant basil pesto sauce and the burst of juicy cherry tomatoes, every component of this dish will make your taste buds sing. Enjoy a guilt-free and satisfying dinner that brings together the best of healthy eating and exquisite taste. For more healthy dinner ideas, check out our free recipe library here!