Zucchini Noodles with Blistered Tomatoes and Pesto
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 zucchinis cut into thin noodles
- 1 tablespoon olive oil
- 1 1/2 cups cherry tomatoes whole
- 1/4 cup mozzarella torn
- 1/4 cup pinenuts
- 2 tablespoons Homemade Pesto or store-bought
Instructions
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Place zucchini noodles in a colander and sprinkle with salt.
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Let the zucchini sit for 10 minutes and squeeze out any extra moisture. Set aside.
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Add oil to a large skillet over high heat.
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Add cherry tomatoes to the pan and cook for 3-4 minutes until caramelized on the outside and tender. If they are burning turn the heat down a bit. Set aside.
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In another skillet, toast pine nuts (with no oil) until lightly browned on the outside. Do not burn.
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You can serve these noodles either warm or cold.
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To serve this dish cold toss the noodles, tomatoes, mozzarella, toasted pine nuts and pesto together. Serve immediately or place in the refrigerator to chill.
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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 in 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 of the heat and sprinkle with mozzarella and toasted pine nuts. Serve immediately.