Pesto Zucchini Noodles with Roasted Cherry Tomatoes and Sunflower Seeds Recipe
A light and refreshing Pesto Zucchini Noodles recipe featuring roasted cherry tomatoes and a creamy avocado-spinach pesto. This low-carb, nutrient-packed dish is perfect for a quick, healthy lunch or dinner, combining fresh vegetables with vibrant flavors and a smooth, homemade pesto sauce.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Roasting
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
Roasted Tomatoes
- ½ cup cherry tomatoes
- 1 teaspoon olive oil
Zucchini Noodles and Greens
- 4 medium zucchinis (cut into noodles with a spiralizer or julienne peeler)
- 2 cups spinach (packed)
Pesto
- ¼ cup basil leaves (packed)
- 1 avocado (peeled and pit removed)
- ¼ cup spinach
- ¼ cup sunflower seeds
- 2 tablespoons fresh squeezed lemon juice
- ½ cup water, olive oil, or a combination (see notes)
- 1 clove garlic
- Sea salt (to taste)
Instructions
- Roast the tomatoes: Preheat your oven to 400 degrees Fahrenheit. Drizzle the olive oil over the cherry tomatoes and spread them on a baking sheet. Roast in the oven for 10 minutes, or until the tomatoes are soft and some have burst, intensifying their sweetness and flavor.
- Blanch the zucchini noodles and spinach: While the tomatoes roast, bring a pot of lightly salted water to a boil. Place a colander in your sink. Once boiling, add the spiralized zucchini noodles and cook for 30 seconds. Then add the 2 cups of spinach, stir briefly, and immediately drain the contents into the colander to remove excess water and keep the noodles tender-crisp.
- Make the pesto: In a blender, combine the basil leaves, avocado, ¼ cup spinach, sunflower seeds, lemon juice, water and/or olive oil mixture, garlic, and sea salt. Blend on high until the mixture is smooth and creamy, adjusting the consistency with additional water or olive oil if needed.
- Toss zucchini noodles with pesto: Pour the freshly made pesto over the well-drained zucchini noodles and spinach. Toss gently to ensure the noodles are evenly coated with the flavorful pesto sauce. Season further with sea salt to taste, about one teaspoon preferred.
- Serve: Arrange the pesto-coated zucchini noodles on plates. Top with the roasted burst cherry tomatoes and a sprinkle of sunflower seeds for added texture and flavor. Serve immediately to enjoy the freshness and vibrant flavors.
Notes
- Use a spiralizer or julienne peeler to create zucchini noodles for the best texture.
- You can adjust the pesto thickness by varying the amount of water or olive oil used.
- If you prefer a nuttier pesto, lightly toast the sunflower seeds before blending.
- Serve immediately after tossing to avoid soggy noodles.
- Leftovers can be stored in an airtight container in the fridge for up to 2 days but are best fresh.
