Zucchini Noodles with Sundried Tomato Pesto

Serves: 4 Servings

Items Needed:

Spiralizer, oven, baking sheet, food processor, large skillet

Ingredients

• 1 cup cherry tomatoes, halved
• 1 medium bell pepper, diced
• 1 small red onion, sliced
• 1 cup broccoli florets
• 2 tablespoons olive oil
• 1 teaspoon Italian seasoning
• Salt and pepper, to taste

• 1/2 cup sundried tomatoes, packed in oil, drained
• 1/4 cup olive oil
• 1/4 cup pine nuts or almonds, toasted
• 1 garlic clove
• 1/4 cup Parmesan cheese
• Juice of 1/2 lemon
• 1/4 teaspoon red pepper flakes
• Salt and pepper, to taste

• 3 medium zucchini, spiralized
• 1 tablespoon olive oil
• Pinch of salt
• Optional garnish: fresh basil, Parmesan cheese, drizzle of olive oil

Directions

1. Preheat the oven to 425F. Toss the cherry tomatoes, bell pepper, red onion, broccoli florets, 2 tablespoons olive oil, Italian seasoning, and salt, and pepper together. Spread on a baking sheet in a single layer. 
2. Roast for 20-25 minutes, stirring halfway through, until tender and slightly caramelized. 
3. In a food processor, combine the sundried tomatoes, olive oil, nuts, garlic, Parmesan, lemon juice, red pepper flakes, salt, and pepper. Blend until smooth, adding a little water if necessary to reach your desired consistency. Taste and adjust seasoning. 
4. Heat the olive oil in a large skillet over medium heat. Add the spiralized zucchini and sprinkle with salt. Sauté for 2-3 minutes until just tender. 
5. Toss the zucchini noodles with the pesto until well coated. Plate the noodles and top with the roasted vegetables. Garnish with fresh basil, extra Parmesan, or a drizzle of olive oil. Serve warm or at room temperature. 

Nutrition Information (1 Serving)

Calories: 394

Total Fat: 34g

Sodium: 453mg

Total Carbohydrate: 18g

Dietary Fiber: 6g

Protein: 9g