Description
This Zucchini Spaghetti with Pesto and Cherry Tomatoes is a refreshing, no-cook dish perfect for summer, combining the delicate flavor of zucchini with the fragrant taste of pesto and the vibrant touch of cherry tomatoes.
Ingredients
Scale
- 4 medium zucchini
- 6 tablespoons homemade pesto
- 10 cherry tomatoes, cut into small pieces
- Salt, to taste
- Freshly ground pepper, to taste
- Pine nuts, for garnish
Instructions
- Wash the zucchini thoroughly and cut off the ends.
- Using a spiral vegetable cutter, cut the zucchini into spaghetti-like strands.
- In a large bowl, combine the zucchini spaghetti with 5 tablespoons of homemade pesto and the chopped cherry tomatoes.
- Season with salt and freshly ground pepper to taste.
- Toss everything gently to ensure the zucchini is well coated with pesto.
- Serve immediately, garnished with pine nuts.
Notes
Serve the zucchini spaghetti immediately after preparation to maintain its freshness. Use a spiral vegetable cutter for best results. This dish can be enjoyed as a first course or a main course, and pairs well with fresh cheese for a complete vegetarian meal.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Main Course
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 5
- Sodium: 150
- Fat: 12
- Carbohydrates: 10
- Fiber: 3
- Protein: 4
- Cholesterol: 0