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Zucchini Noodles with Sun-Dried Tomato Basil Pesto

I did it. I jumped on the zucchini noodle bandwagon...but that's not even the greatest part about this post. The greatest part is this crazy amazing spiralizer I used to jump onto the bandwagon!

Check it out y'all, it's a handheld spiralizer. And it's so easy to use. It's got a non-slip grip AND a handle for you to hold down and turn your vegetables with. My brother isn't using it in this picture because he's macho man, but you'll definitely want to use it when you get to the end of your vegetable because it keeps your hands safe. The handle also doubles as a cap for safe storage!

Basically, I want to spiralize everything now. Starting with POTATOES! I want ALL THE CURLY FRIES. Because, you know, they're my reward for having a nutritious zucchini noodle dinner. It's all about balancing out your diet.

But seriously, zucchini noodles. They're not so bad. I prefer mine extra wilted since I'm not too big of a fan of the raw crunch, but other than that, they definitely satisfied the pasta craving! ESPECIALLY, since I topped them with this amazingly delicious sun-dried tomato pesto. Oh, this is the stuff my pasta dreams are made of.

I want to put it on everything. But for now, it's going to dress up my zucchini noodles. Which by the way, are so much quicker to make than regular pasta. Hello, easy weeknight AND weekday meal!

Zucchini Noodles with Sun-Dried Tomato Basil Pesto

Yield: 4-6 servings
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One 7.5 oz jar sun-dried tomatoes, packed in olive oil
2 garlic cloves, minced
1 cup fresh basil leaves, lightly packed
1/4 cup grated Parmesan cheese
4 medium-sized zucchini
1/4 teaspoon salt
1 tablespoon olive oil


To the bowl of a food processor, add sun-dried tomatoes with their olive oil, minced garlic, fresh basil, and Parmesan cheese. Process until everything is well-combined. Add more olive oil to thin the pesto out if desired.

Wash the zucchini and cut the ends off. Align the center of the zucchini with the circular coring blade in the center of the spiralizer. Push down on the zucchini and twist at the same time, continously, to create zucchini noodles. Squeeze excess water out of zucchini noodles with a paper towel.

Heat olive oil in a large skillet over medium heat. Add zucchini noodles and salt, and saute for 5-7 minutes, or until zucchini is wilted to your liking.

Add pesto to zucchini and toss with a fork to combine. Serve immediately. 
Disclosure: I was provided with this product from OXO at no cost in exchange for this post. No additional compensation was provided and all opinions, as always, are my own. Thank you for supporting brands that help make this blog possible.

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