Pesto Zucchini Noodles With Tomatoes And Broccoli Recipes

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QUICK ZUCCHINI NOODLES WITH PESTO



Quick Zucchini Noodles with Pesto image

Looking for a new way to prepare your garden's zucchini harvest? Make low-carb zucchini noodles, aka zoodles, with a spiralizer! You can make this dish in 25 minutes, with no waiting for the water to boil. The uncooked zucchini is tossed with hot olive oil and a blend of parsley, ground walnuts, and Parmesan cheese, and then topped with fresh tomatoes and olives. The hot olive oil makes it warm, but this is not a hot dish.

Provided by Syd

Categories     100+ Everyday Cooking Recipes     Vegetarian

Time 25m

Yield 2

Number Of Ingredients 8

3 ½ ounces Parmesan cheese, roughly chopped
¾ cup walnuts
⅓ cup olive oil, or as needed
1 bunch fresh parsley, chopped
1 clove garlic, minced
2 large zucchini, cut into noodles with a spiralizer
1 ½ pints cherry tomatoes, halved
1 cup pitted Kalamata olives, halved

Steps:

  • Place Parmesan cheese in the bowl of a food processor; process into small crumbs. Add walnuts and process into small crumbs.
  • Heat olive oil in a large skillet over medium-high heat until hot. Stir in parsley and garlic and remove from heat. Toss zucchini noodles with the hot oil mixture and Parmesan-walnut mixture. Top with cherry tomatoes and olives to serve.

Nutrition Facts : Calories 1127.7 calories, Carbohydrate 38.1 g, Cholesterol 43.7 mg, Fat 98.9 g, Fiber 10.6 g, Protein 33.8 g, SaturatedFat 18.7 g, Sodium 1929.9 mg, Sugar 7.5 g

PESTO ZUCCHINI NOODLES WITH TOMATOES AND BROCCOLI



Pesto Zucchini Noodles with Tomatoes and Broccoli image

Tomatoes and broccoli come together with pesto and zucchini noodles to make a delicious dish!

Provided by alohakellygirl

Categories     Main Dish Recipes     Pasta     Pesto Pasta Recipes

Time 25m

Yield 4

Number Of Ingredients 7

1 tablespoon olive oil
2 cups chopped broccoli
1 cup cherry tomatoes
1 cup pesto
2 ⅓ cups zucchini noodles
½ cup shredded Parmesan cheese
1 pinch salt and ground black pepper to taste

Steps:

  • Heat oil in a medium saute pan or skillet over medium heat. Add broccoli, cherry tomatoes, and pesto; cook and stir for 5 to 10 minutes. Add zucchini noodles and continue to cook and stir until vegetables are tender, about 5 minutes more.
  • Sprinkle with Parmesan cheese, salt, and pepper. Remove from heat and let sit for 3 to 5 minutes before serving.

Nutrition Facts : Calories 416.4 calories, Carbohydrate 11.6 g, Cholesterol 27.2 mg, Fat 34.9 g, Fiber 4.2 g, Protein 17.5 g, SaturatedFat 9.9 g, Sodium 710.2 mg, Sugar 2 g

PASTA WITH CORN, ZUCCHINI AND TOMATOES



Pasta With Corn, Zucchini And Tomatoes image

The two things I love most about this dish of summer vegetables and pasta are the crunch of the corn against the tenderness of the pasta and the fact that I cannot seem to settle on a combination of flavorings that I think is best. Chile powder, a little bit of cayenne, perhaps some cilantro are all excellent choices. But with pasta this seems too heretical even for a culinary atheist like me, so I usually go in a tamer direction: a suspicion of garlic with some fresh tarragon or basil. It is flexible not only in its flavorings but in its ingredients. You can use onions, garlic or shallots, singly or in combination; add string beans (or even fresh limas) to the mix; substitute eggplant for the zucchini. Think of it as a delicious mélange of whatever is on hand.

Provided by Mark Bittman

Categories     easy, quick, pastas, main course

Time 30m

Yield 4 servings

Number Of Ingredients 9

Salt and pepper
3 tablespoons extra virgin olive oil, or 2 tablespoons oil and 1 tablespoon butter
1 cup corn kernels (from 2 or 3 ears)
1 cup diced zucchini or summer squash (from 2 or 3 small vegetables)
1 medium onion or 3 or 4 shallots, diced
1/4 teaspoon minced garlic, optional
1 or 2 sprigs tarragon
4 plum or 2 large tomatoes, diced
1 pound cut pasta, like penne

Steps:

  • Set a large pot of water to boil and salt it. Put 2 tablespoons oil in a large skillet over medium-high heat and add corn. Cook, stirring occasionally, until corn begins to brown. Add zucchini and some salt and pepper. Cook, stirring occasionally, until zucchini begins to brown.
  • Add onion or shallots and garlic if you are using it. Cook, stirring occasionally, until onion softens, about 5 minutes. Add tarragon and cook for 30 seconds, then tomatoes. Put pasta in boiling water and cook until tender but not mushy, 10 to 15 minutes.
  • While pasta cooks continue to cook sauce, reducing heat when tomatoes begin to break down. If sauce dries out (with plum tomatoes, this is likely), add some pasta cooking water, about 1/2 cup at a time. When pasta is done, drain it, toss with sauce and remaining oil or butter, and serve immediately.

Nutrition Facts : @context http, Calories 615, UnsaturatedFat 11 grams, Carbohydrate 101 grams, Fat 16 grams, Fiber 7 grams, Protein 18 grams, SaturatedFat 4 grams, Sodium 661 milligrams, Sugar 8 grams, TransFat 0 grams

ZUCCHINI NOODLES WITH TOMATO, BASIL & PARMESAN



Zucchini Noodles with Tomato, Basil & Parmesan image

Zucchini noodles or zoodles topped with fresh tomatoes, basil and parmesan make for the perfect summer meal!

Provided by Marisa Moore

Categories     Entree     Salad

Time 10m

Number Of Ingredients 8

2 medium zucchini (spiralized)
2 tablespoons extra virgin olive oil
1 clove garlic (minced)
1 cup sliced grape or cherry tomatoes
1/2 teaspoon crushed red pepper flakes
cracked black pepper and kosher salt to taste
2 tablespoons grated Parmesan
2 tablespoons or more fresh basil (torn)

Steps:

  • Spiralize the zucchini.
  • In a large skillet, heat the olive oil over medium heat. Sauté spiralized zucchini for about 3 minutes. Add the garlic and cook another minute or so. Toss in sliced fresh cherry tomatoes. Heat just until the tomatoes are warm. Add in the crushed red pepper flakes, kosher salt and pepper. Toss to combine evenly.
  • Remove from the heat. Sprinkle on torn fresh basil and freshly grated Parmesan cheese. Twirl!
  • Double the portion for a (very) light dinner or plate these zoodles with a side of salmon and a glass of white wine served on a backyard deck.

Nutrition Facts : Calories 115 kcal, ServingSize 1 serving

ZUCCHINI NOODLES WITH BLISTERED TOMATOES AND PESTO



Zucchini Noodles with Blistered Tomatoes and Pesto image

Gluten Free Zucchini Noodles tossed with Blistered Tomatoes, Homemade Pesto and Toasted Pine nuts. A quick and healthy meal that takes only 20 minutes to make!

Provided by Kelley Simmons

Categories     Dinner

Time 20m

Number Of Ingredients 6

2 zucchinis (cut into thin noodles)
1 tablespoon olive oil
1 1/2 cups cherry tomatoes (whole)
1/4 cup mozzarella (torn)
1/4 cup pinenuts
2 tablespoons Homemade Pesto (or store-bought)

Steps:

  • Place zucchini noodles in a colander and sprinkle with salt.
  • Let the zucchini sit for 10 minutes and squeeze out any extra moisture. Set aside.
  • Add oil to a large skillet over high heat.
  • Add cherry tomatoes to the pan and cook for 3-4 minutes until caramelized on the outside and tender. If they are burning turn the heat down a bit. Set aside.
  • In another skillet, toast pine nuts (with no oil) until lightly browned on the outside. Do not burn.
  • You can serve these noodles either warm or cold.
  • To serve this dish cold toss the noodles, tomatoes, mozzarella, toasted pine nuts and pesto together. Serve immediately or place in the refrigerator to chill.
  • To serve warm add 1/2 tablespoon olive oil to a skillet (you can use the one you toasted pine nuts in or cooked tomatoes) Add in noodles and cook for 1-2 minutes to heat through. Toss in pesto and tomatoes and cook for 1-2 additional minutes to heat through. Take off of the heat and sprinkle with mozzarella and toasted pine nuts. Serve immediately.

Nutrition Facts : Calories 329 kcal, Carbohydrate 14 g, Protein 10 g, Fat 28 g, SaturatedFat 5 g, Cholesterol 12 mg, Sodium 256 mg, Fiber 4 g, Sugar 9 g, ServingSize 1 serving

HEATHER'S ZUCCHINI NOODLES WITH BASIL-PUMPKIN SEED PESTO



Heather's Zucchini Noodles with Basil-Pumpkin Seed Pesto image

Fresh, raw zucchini noodles tossed with basil pesto and cherry tomatoes make a light, healthy meal. Make this recipe for lunch or dinner, or serve it as a side! Recipe yields 4 generous main dish servings.

Provided by Cookie and Kate

Categories     Entree

Time 20m

Number Of Ingredients 12

1/2 small yellow onion, roughly chopped*
1 garlic clove, roughly chopped
2 cups packed fresh basil leaves (arugula works, too)
1/2 cup pepitas (green pumpkin seeds), toasted**
1/3 cup olive oil
2 teaspoons red wine vinegar, to taste (or lemon juice)
Pinch of red pepper flakes
Salt, to taste
3 large zucchini
Salt
1 pint cherry tomatoes (Heather served her tomatoes whole; I halved mine vertically)
Fresh basil leaves, for garnishing

Steps:

  • To prepare the pesto: In a food processor, combine the onion (if using, see notes), garlic, basil, toasted pepitas, olive oil, vinegar and red pepper flakes. Blend until smooth and season with salt, to taste (I added about 1/2 teaspoon-if the mixture tastes overwhelmingly oniony, don't worry, it will mellow in a few minutes. I added another teaspoon of vinegar to help balance the flavors).
  • To prepare the noodles: Spiralize the zucchini with a spiralizer (here's how), or turn the zucchini into noodles with a julienne peeler, or grate the zucchini the long way on a large box grater. Toss the zucchini with pesto until well coated, and season with salt (I added another 1/4 teaspoon).
  • Transfer the pesto noodles to a large platter and sprinkle with the cherry tomatoes. Tuck the fresh basil in to the corners to garnish.

Nutrition Facts : Calories 221 calories, Sugar 3.4 g, Sodium 298.6 mg, Fat 19.7 g, SaturatedFat 2.8 g, TransFat 0 g, Carbohydrate 11.1 g, Fiber 4 g, Protein 2.8 g, Cholesterol 0 mg

PASTA WITH TOMATOES, ZUCCHINI AND PESTO



Pasta with Tomatoes, Zucchini and Pesto image

Provided by Jeanne Silvestri

Categories     Herb     Pasta     Tomato     Vegetable     Appetizer     Vegetarian     Quick & Easy     Spring     Bon Appétit     Florida     Peanut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 6

Number Of Ingredients 9

1/4 cup olive oil
4 cups 1/2-inch cubes zucchini (about 22 ounces)
1 1/2 cups chopped onion
2 large garlic cloves, chopped
1 28-ounce can diced tomatoes in juice
1 pound spaghetti
1 7-ounce package purchased pesto
1/2 cup thinly sliced fresh basil
Grated Parmesan cheese

Steps:

  • Heat oil in heavy large pot over medium-high heat. Add zucchini, onion and garlic and saut until zucchini is crisp-tender, about 5 minutes. Add tomatoes with juices and simmer until almost all liquid evaporates, about 8 minutes.
  • Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain; return to pot.
  • Add pesto to pasta and toss to coat. Add zucchini mixture and toss over low heat to combine. Mix in basil. Season pasta with salt and pepper. Transfer pasta to large bowl. Serve, passing Parmesan cheese separately.

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