Pesto Zoodles with Sun-Dried Tomatoes
Pesto zoodles with sun-dried tomatoes are a light, flavorful dish that’s perfect for a quick and healthy meal. Made with zucchini spirals as the base, this recipe combines the vibrant taste of pesto with the tangy sweetness of sun-dried tomatoes. It’s a low-carb, gluten-free option that’s full of fresh and satisfying flavors.
Equipment
- Spiralizer or julienne peeler
- Large skillet
- Cutting board and knife
- Tongs
Ingredients
- 3 medium zucchini spiralized
- 1/2 cup pesto store-bought or homemade
- 1/3 cup sun-dried tomatoes chopped (oil-packed is preferred)
- 1 tablespoon olive oil optional, if not using oil-packed tomatoes
- 2 garlic cloves minced
- 1/4 teaspoon red pepper flakes optional
- 1/4 cup grated Parmesan cheese
- Salt and black pepper to taste
- Fresh basil leaves for garnish
Instructions
- Prepare the Zoodles
- Use a spiralizer or julienne peeler to turn the zucchini into noodles. Pat them dry with a paper towel to remove excess moisture.
- Sauté the Garlic and Tomatoes
- Heat a large skillet over medium heat. If your sun-dried tomatoes are not oil-packed, add olive oil to the skillet. Sauté the minced garlic for 1-2 minutes until fragrant, then stir in the chopped sun-dried tomatoes and red pepper flakes (if using).
- Cook the Zoodles
- Add the zoodles to the skillet and toss them gently with the garlic and sun-dried tomatoes. Cook for 2-3 minutes, just until the zoodles are tender but not soggy.
- Add the Pesto
- Remove the skillet from the heat and stir in the pesto until the zoodles are evenly coated. Season with salt and black pepper to taste.
- Serve and Garnish
- Transfer the zoodles to serving plates. Sprinkle with grated Parmesan cheese and garnish with fresh basil leaves. Serve immediately and enjoy!