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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!
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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 would like to try this with some root vegetables like parsley root and beets, I love both 🙂
I shared it on twitter
I shared it on Pinterest
I want to try with zucchini, The carrots
I’ve been dying to make ‘zoodles’ for my boyfriend since he won’t try spaghetti squash! Just can’t seem to get my hands on the money to buy a nice spiralizer. I would love this!!
Zucchini! I’ve wanted to try this since seeing it featured in a few of my favorite food blogs. 🙂
Shared and Liked on FaceBook as well.
Shared on Pinterest!
Shared on Twitter @vegheadedkid
Hope to win!
I would like to try carrots!
I think my 7 year old granddaughter would have a ball with me making dinner, Thanks for the opportunity to have fun in the kitchen once again!
I’d like to try mango!
Neat product! I would love to see what you could do with butternut squash. Fun!
I’d love to make carrots and sweet potatoes!
I have yet to try zucchini. That’s where I want to start.