Zucchini Noodle Primavera with Pesto

• 12 ounces zucchini, spiralized into noodles
• 1/2 cup basil pesto
• 1 pint cherry tomatoes, halved
• 1 cup snap peas, trimmed and sliced
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• Salt, to taste
• Freshly ground black pepper, to taste
• 1/2 cup grated Parmesan cheese
• Optional: Red pepper flakes for a kick

Steps

1. 1 Heat olive oil in a large skillet over medium heat. Add minced garlic and sauté until fragrant, about 1 minute.
2. 2 Add snap peas and cook for 2 minutes. Then, toss in cherry tomatoes and cook for another 2 minutes until vegetables are tender-crisp.
3. 3 Gently add zucchini noodles to the skillet and cook just until warmed through, about 2-3 minutes. You want them to still have a slight bite.
4. 4 Remove from heat and stir in the basil pesto until everything is well coated.
5. 5 Season with salt and pepper to taste. Sprinkle with Parmesan cheese.
6. 6 Serve immediately, optionally garnished with red pepper flakes for a bit of heat.

Equipment

• Spiralizer
• Large skillet

Variations

• Add grilled chicken for a protein boost.
• Swap zucchini for spiralized sweet potatoes for a heartier version.

Substitutions

• Use store-bought pesto if you're short on time.
• Substitute cherry tomatoes with sun-dried tomatoes for a richer flavor.

Pairings

• A crisp Chardonnay or Pinot Grigio complements this dish nicely.
• A side of garlic bread or a caprese salad would also be delightful.

Nutrition

Tips

• For best texture, don't overcook the zucchini noodles.
• Make sure your skillet is large enough to accommodate all the veggies and noodles without overcrowding.

Storage

Store in an airtight container in the fridge for up to 2 days. Reheat gently in a skillet over low heat with a splash of water or olive oil to revive.

Freezing: This dish does not freeze well due to the fresh vegetables and pesto.

Serving Suggestions

• Pair with a simple Caesar salad for a complete meal.
• Serve with crusty bread to mop up any pesto goodness.

FAQ