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Zucchini Noodles

Zucchini Noodles with Pesto

  • Total Time: :15
  • Yield: 4 1x

Ingredients

Scale
  • 4 medium zucchini
  • 1/2 teaspoon salt
  • 1 tablespoon extra-virgin olive oil
  • 1/2 cup pesto
  • 1 large ripe heirloom tomato, chopped or 1 cup chopped cherry tomatoes
  • freshly ground pepper to taste
  • freshly ground parmesan to taste
  • Coarse Salt, preferably Malden Celtic Sea Salt Flakes

Instructions

  1. Cut zucchini into long strands with a spiralizer.
  2. Set noodles in a large colander. Sprinkle ½ teaspoon salt on top and toss to coat. Let sit 10 minutes.
  3. Rinse and drain well, gently squeezing out the excess moisture.
  4. Transfer the zucchini to a large bowl and drizzle with olive oil; toss to coat.
  5. Add pesto and toss to coat evenly.
  6. Divide zucchini among 4 pasta bowls. Top with a scattering of chopped tomato. Top with Parmesan, pepper and salt.

Notes

Can You Make Zucchini Noodles Ahead of Time?

Yes! You can spiralize the zucchini ahead of time and store it separately from the pesto in an airtight container in the refrigerator. For the best texture, wait to salt, drain, and dress the noodles until shortly before serving. Chop the tomatoes just before assembling the dish.

Once the zucchini noodles are mixed with pesto and salt, they will gradually release moisture, so this recipe is best enjoyed immediately after assembly.

How to Keep Zucchini Noodles from Getting Watery

Zucchini contains a lot of moisture, so proper draining is the key to good texture. After spiralizing, toss the noodles with salt and let them sit in a colander for 10 minutes. Rinse and drain thoroughly, then gently squeeze away the excess water before adding the olive oil and pesto. Avoid mixing the noodles with the sauce too far in advance, and serve immediately for the freshest texture.

Find it online: https://goingmywayz.com/zucchini-noodles-with-pesto/