Zucchini Noodles With Blistered Tomatoes And Pesto Recipes

ZUCCHINI NOODLES WITH BLISTERED TOMATOES AND PESTO

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.

PESTO ZUCCHINI NOODLES WITH TOMATOES AND BROCCOLI

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.

PASTA WITH CORN, ZUCCHINI AND TOMATOES

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.

PASTA WITH TOMATOES, ZUCCHINI AND PESTO

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.