Simple Fruit and Cheese Skewers

Zucchini Noodles with Pesto and Cherry Tomatoes is a vibrant, low-carb alternative to traditional pasta dishes. The crisp zucchini noodles, paired with a fresh basil pesto and juicy cherry tomatoes, create a light yet satisfying meal. Perfect for summer or anytime you're craving something refreshing and healthy, this dish can be made in minutes and is a delicious way to enjoy fresh seasonal produce!

Key Information:

• Preparation time: 15 minutes
• Cooking time: 5 minutes
• Total time: 20 minutes
• Number of servings: 4
• Serving size: 1 bowl (about 250g)

Nutritional Information (per serving):

• Calories: 220 kcal
• Protein: 7g
• Carbohydrates: 12g
• Fat: 17g
• Fiber: 4g

Ingredients:

For the zucchini noodles:

• 4 medium zucchinis (about 800g / 28 oz), spiralized
• 1 tablespoon olive oil (15 ml)
• 2 cloves garlic, minced

For the pesto:

• 2 cups fresh basil leaves (about 40g / 1.5 oz)
• 1/3 cup pine nuts (50g / 1.75 oz)
• 1/4 cup nutritional yeast (20g) or grated vegan parmesan
• 1/2 cup olive oil (120 ml)
• 1 tablespoon fresh lemon juice (15 ml)
• 2 cloves garlic
• Salt and pepper, to taste

For the topping:

• 1 1/2 cups cherry tomatoes, halved (225g / 8 oz)
• Fresh basil leaves, for garnish
• Extra vegan parmesan or nutritional yeast (optional)

Method of Preparation:

1. Prepare the zucchini noodles: Spiralize the zucchinis into noodles using a spiralizer or julienne peeler. Set aside while you prepare the other components.
2. Make the pesto: In a food processor, combine the fresh basil leaves, pine nuts, nutritional yeast (or vegan parmesan), lemon juice, and garlic. Pulse until finely chopped. Slowly stream in the olive oil while the processor is running, until a smooth pesto forms. Season with salt and pepper to taste. Set aside.
3. Sauté the zucchini noodles: Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the minced garlic and cook for 1 minute until fragrant. Add the spiralized zucchini noodles and sauté for 2-3 minutes, just until they begin to soften but remain crisp. Be careful not to overcook, as zucchini releases water and can become mushy.
4. Combine noodles and pesto: Remove the zucchini noodles from heat and toss with the prepared pesto until evenly coated.
5. Add cherry tomatoes: Gently stir in the halved cherry tomatoes, allowing their juices to mingle with the pesto-coated noodles.
6. Serve: Divide the zucchini noodles among serving plates, garnish with fresh basil leaves, and sprinkle with extra vegan parmesan or nutritional yeast if desired. Serve immediately.

Tips for Culinary Success:

1. Avoid soggy noodles: Be sure to lightly sauté the zucchini noodles to keep them crisp and avoid excess moisture.
2. Toast the pine nuts: Lightly toasting the pine nuts before adding them to the pesto can enhance their flavor.
3. Use high-quality olive oil: Since the pesto is a key flavor in this dish, using a good quality olive oil will make a noticeable difference.
4. Make it nut-free: If you have a nut allergy, swap the pine nuts for sunflower seeds or pumpkin seeds.
5. Customize the pesto: Feel free to add spinach or arugula to the pesto for a more complex flavor and a nutrient boost.

Frequently Asked Questions (FAQs):

1. Can I make this dish ahead of time? You can make the pesto in advance and store it in the fridge for up to 3 days. The zucchini noodles are best when made fresh, as they can release water when stored.
2. Can I use store-bought pesto? Absolutely! If you're short on time, store-bought vegan pesto can be a great alternative. Just be sure to check the ingredients for any non-vegan components.
3. How do I prevent the zucchini noodles from getting watery? Avoid overcooking the noodles, and you can also lightly salt them and let them sit in a colander for 10-15 minutes to release some moisture before cooking.
4. Can I add protein to this dish? Yes! You can add chickpeas, tofu, or vegan meat alternatives to make the dish more filling.
5. Can I freeze the pesto? Yes, pesto freezes well. You can portion it into ice cube trays, freeze, and store the cubes in a zip-lock bag for up to 3 months.

Zucchini Noodles with Pesto and Cherry Tomatoes is a fresh and vibrant meal that brings together the best of summer's produce. Light, refreshing, and bursting with flavor, this dish makes for a quick and healthy lunch or dinner. Enjoy the crisp zucchini, creamy pesto, and juicy tomatoes with every bite!