Description
Gluten-free zucchini noodles tossed with blistered tomatoes, homemade pesto and toasted pine nuts. A quick and healthy meal that takes only 20 minutes to make!
Ingredients
- 2 whole Zucchinis, Cut Into Thin Noodles
- 1 Tablespoon Olive Oil, Plus 1/2 Tablespoon If Needed To Heat Zucchini Noodles
- 1-½ cup Cherry Tomatoes, Whole
- ¼ cups Pine Nuts
- ¼ cups Mozzarella, Torn
- 2 Tablespoons Pesto
Preparation
Place zucchini noodles in a colander and sprinkle with salt. Let sit for 10 minutes and squeeze out any extra moisture. Set aside.
Add oil to a large skillet over high heat. Add cherry tomatoes and cook 3–4 minutes until caramelized on the outside and tender. If they are burning, turn heat down a bit. Set aside.
In another skillet, toast pine nuts (with no oil) until lightly browned on the outside. Do not burn.
You can serve these noodles either warm or cold. To serve this dish cold, toss noodles, tomatoes, mozzarella, toasted pine nuts and pesto together. Serve immediately or place in the refrigerator to chill. To serve warm, add 1/2 tablespoon olive oil to a skillet (you can use the one you toasted pine nuts in or cooked tomatoes). Add noodles and cook for 1–2 minutes to heat through. Toss in pesto and tomatoes and cook for 1–2 additional minutes to heat through. Take off heat and sprinkle with mozzarella and toasted pine nuts. Serve immediately.
