Zucchini noodles, cherry tomato pesto, and basil create a vibrant, fresh vegetarian main.
# Components:
→ Vegetables
01 - 4 medium zucchini, spiralized
02 - 2 cups halved cherry tomatoes
03 - 2 cloves garlic, peeled
04 - 1 handful baby spinach (approximately 30 g)
→ Pesto
05 - 1 cup packed fresh basil leaves
06 - 1/2 cup grated Parmesan cheese
07 - 1/3 cup pine nuts (or walnuts)
08 - 1/4 cup extra virgin olive oil
09 - 1 tablespoon lemon juice
10 - Salt and freshly ground black pepper, to taste
→ Garnish
11 - Extra halved cherry tomatoes
12 - Extra basil leaves
13 - Additional grated Parmesan cheese (optional)
# Directions:
01 - In a food processor, combine fresh basil leaves, 1 cup of halved cherry tomatoes, peeled garlic cloves, grated Parmesan cheese, pine nuts, extra virgin olive oil, and lemon juice. Process until a smooth consistency is achieved. Season generously with salt and freshly ground black pepper to taste.
02 - Heat a large skillet over medium heat. Add the spiralized zucchini and cook, tossing gently, for 2-3 minutes until the zucchini is just tender. Avoid overcooking to prevent a mushy texture.
03 - Add the baby spinach to the skillet with the zucchini and continue to cook for 1 minute, until the spinach is wilted.
04 - Remove the skillet from the heat. Add the prepared cherry tomato pesto to the skillet with the zucchini and spinach. Toss gently until all ingredients are evenly coated with the pesto.
05 - Transfer the pasta to serving plates. Garnish with the extra halved cherry tomatoes, additional basil leaves, and optional grated Parmesan cheese. Serve immediately.
