A good marinara sauce is a secret weapon for any mom. You can serve it on top of Whole Wheat Pizza Dough, as a dipping sauce with Zucchini Coins and of course with pasta, but pesto just inches past red sauce is our kitchen. We love it in Egg Pesto Melts, in a Potaco and our new favorite being these zucchini spaghetti noodles. That’s right, zucchini! I got my hands on a copy of Inspiralized by Ali Maffucci and it’s made a world of difference in the way that I think about vegetables. I’ve always been a fan of transforming vegetables kids typically avoid like kale and spinach into fun kid friendly recipes like Kale Chips and Spinach Cake Muffins.
The Inspiralized cookbook shows you how to turn everyday vegetables into healthy, creative, satisfying meals that are not only creative, but as I’ve been finding from the recipes I’ve tried in the book, also delicious. The night I made this Pesto Spaghetti with Cherry Tomatoes for six people every last bite was consumed. It’s true that everyone in our family loves pesto, but this simple recipe really showcases all of the ingredients in the best way possible. The best part is that it’s gluten-free, so you can serve this “spaghetti” to your favorite pasta lovers!
Pesto Spaghetti with Heirloom Tomatoes with Inspiralized
Ingredients
- 3 cups fresh basil leaves
- 3 tablespoons pine nuts
- 1/4 cup olive oil
- 1/2 teaspoon sea salt
- 1 garlic clove, minced
- 3 tablespoons grated parmesan cheese
- 2 medium zucchini, spiralized with Blade C
- 3/4 cup mixed heirloom grape tomatoes
Instructions
- Combine the basil, pine nuts, olive oil, salt, pepper, garlic, and parmesan in a food processor and pulse until creamy.
- Place the zucchini noodles and tomatoes in a large bowl, pour the pesto on top, and toss to combine.
- Note: If you prefer a hot dish, heat the zucchini noodles in a large skillet over medium heat for 2 to 3 minutes, When they are al dente, add the tomatoes and pesto, and toss for another 1 to 2 minutes, until heated through.
I’ve been wanting to try zucchini “zoodles”, and would also like to try carrots.
Shared on Facebook (Pedro Nascimento)
Shared On Twitter @ffvyper
This would make meals so fun!
This looks incredible. Usually use tomato sauce on pasta but its time for change!
Apples would be fun!
I shared on Google+
https://plus.google.com/+CarolEzovski/posts/YH3c1KeAJS6
I shared on Facebook
https://www.facebook.com/MsCarolsueA/posts/933531210037374?pnref=story
Using zucchini and/or beets can make delicious side dishes!
I would definitely want to start with zucchini just because I feel like I have seen it everywhere lately, but I have still not tried it myself
Zucchini, cucumber, apples, celariac, and squash are at the top of my list. I want to inspiralize all the things!
Butternut squash & golden beets!
Beets and Zucchini and sweet potatoes and apples (ok, not a veggie) and cucumbers and butternut squash and summer squash and eggplant and turnip and parsnips. For soups and salads and sides. Oh what fun I would have making beautiful healthy meals.
tweeted: https://twitter.com/tinawoo21/status/653438454424973313
I want to try sweet potatoes.
Apples and persimmons!