Zoodles with a Roasted Tomato Pesto Sauce

 

This may not look like much in the picture, but it's bursting with yumminess!  In fact, we have an 8-year-old guest staying with us who flipped over this dish and announced, "That's the first time I've ever had seconds!"  I think I've finally made it, people.  If only my kids were as impressed with my cooking...

I served this as a side dish, but it would also be great tossed with grilled chicken and eaten as a main meal.

Zoodles with a Roasted Tomato Pesto Sauce 

Ingredients:
5 large zucchini, made into zoodles
1/2 cup roasted tomatoes, chopped
1 clove garlic, minced
pepper
1/4 cup good quality basil pesto
basil, chopped (to taste)
pepper
Pecorino Romano, to taste

Instructions:

Prepare zucchini:  to make zoodles - trim and wash zucchini.  Holding the zucchini firmly in one hand, use a julienne tool to slice noodles down the length of the zucchini.  Stop when you get to the seedy part.   

Bring a large pot of water to boil.  Meanwhile, have a large bowl of iced water ready in the sink.  When water on stove is boiling, drop in zoodles and cook for 1-2 minutes.  Drain and submerge into iced water to stop the cooking.

Drain zoodles and set aside.

Heat a large saute pan to medium high.  Add olive oil and minced garlic.  Stir for a few seconds.  Add tomatoes, zoodles and pesto.  Toss to combine.  Add pepper and taste to adjust seasonings.  

Serve with a sprinkle of fresh basil and Pecorino.  

Mangia!