Zucchini zoodles with real spaghetti pasta and a simple pesto with basil, extra plus with some cherry tomatoes, a perfect warm dish for summer. Seasonal products are always the best choice!
Summer is still here for a month! I know, it’s back to school and we enter in September soon but we need good seasonal products with delicious zucchini zoodles and pesto! I love pesto! It’s very to make but the taste is amazing. I made a grilled cheese with pesto one day (find the recipe here) and it was amazing. If you don’t know what to do and you want something delicious, make pesto pasta! Few ingredients and real success!
I came back to my American home on Sunday. I was in France for two weeks. It was really nice to be with my mom, I miss her so much! Then, I arrived at JFK and we spend the weekend in New York. I love this city! One of my dreams is to live there. Everything works every time!
This weekend was short but very active. Saturday, we walked a lot, 26 000 steps! It’s crazy. In the morning, we went to Centra Park, I discovered someplace I never went to. Then, we went to the Natural History Museum, just next to the park. I love this museum, it was my third time there! After that, we ate in China town and we spend the afternoon around SoHo and Greenwich. That’s my favorite district!
What do you need for this recipe?
Let’s talk about this delicious recipe! Zoodles is a very great invention! I love them raw for a salad or cooked with pasta (or no). It’s simple to make. I used a simple Julienne peeler but you can also use a spiralizer. I have one in France and it’s very convenient! For the pesto, you can make it with a mortar and pestle or a small food chopper, I love the Ninja brand.
What are the ingredients?
The best with this recipe is as usual, you don’t need a lot of ingredients. I give you the recipe of homemade pesto but you can also buy it. If you love pesto, I hightly recommend you to always have a jar of it in your cupboards. For the moment, I don’t find my favorite at the supermarket, but you can have it on Amazon, it’s Barilla Pesto Genovese, the best! After that, choose your favorite spaghetti brand. If you want a healthier version, choose whole wheat spaghetti.Print
Delicious healthy zucchini noodles and spaghettis with pesto and cherry tomatoes. Few ingredients and quick to make!
- 7 ounces Spaghetti pasta
- 1 medium zucchini
- 10 cherry tomatoes
- A bunch of basil
- 4 tbsp olive oil
- 2 tbsp grated parmigiano
- Salt and pepper
- Fresh basil leaves
- Extra parmigiano
- Cut in julienne your zucchini or spiralize it. Cut the cerry tomatoes in half.
- In a food processor, add fresh basil leaves from the bunch, olive oil, parmigiano, a half of teaspoon salt and pepper. Blend. Try to have a homogeneous color.
- Cooked your spaghetti in a pan with boiling water (check the time on the packet), 3 minutes after the end, add your zucchini zoodles to the boiling water.
- Drain and put the pasta and zoodles back in the pan. Add the pesto and the cherry tomatoes, seasoning with salt and pepper. Mix with a kitchen clamp. Serve and add some parmigiano on top with fresh basil leaves.
Keywords: Pesto, zoodles, spaghettis, cherry tomatoes, italian