I love pasta as much as the next endurance athlete, but sometimes all that carby, noodley goodness is just too heavy for me. I’ve been dying to try zucchini noodles since I saw various recipes for them popping up all over Pinterest, but didn’t have a spiral or julienne slicer kicking around to make them with. Instead of going out to buy the proper slicer like any good domestic diva would, I improvised like the true half-assed cook I am and used a cheese grater, which actually worked quite well.
Without further ado, here’s my recipe for Zucchini Noodles with Avocado Pesto Sauce and Roasted Tomatoes!
(Adapted from this fab recipe on OneIngredientChef.com)
- 3 Large zucchinis
- 1 cup fresh basil leaves
- 1/3 cup pine nuts
- 1 medium avocado
- 1 cloves garlic
- 1 lemon
- Sea salt and black pepper to taste
- 1 Tbsp olive oil
- 2 tsp Italian seasoning
- 2 cups cherry tomatoes
- 1/3 cup crumbled goat cheese
- Set oven to broil on low.
- Cut cherry tomatoes in half and toss them in a bowl with olive oil, sea salt, pepper and Italian spice.
- Once mixed, spread them on a baking sheet and place them in the oven.
- Set the timer for 12 minutes and broil until tomatoes start to shrivel and blacken around the edges.
For the Zucchini:
- Hold the cheese grater on an angle against a cutting board and grate zucchini in long strips, turning it every few grates so it’s even on all sides. I’m not gonna lie, this process was tricky and messy, so if you have the proper slicer lying around, definitely use that instead!
- Put the zucchini in a strainer. Sprinkle a bit of salt on the “noodles” to help dry them out a bit. Set aside.
For the pesto:
- Add pine nuts, basil leaves, avocado (minus skin and core), garlic, sea salt, and juice squeezed from the lemon into a food processor.
- Blend until smooth.
Now put it all together! I warmed up the noodles in a pan over the stove on medium-low, then added the pesto and mixed it all together. Serve topped with the roasted tomatoes and sprinkled with goat cheese.