Pesto Zucchini Noodles with Burst Cherry Tomatoes
Ingredients
-
2
large
zucchinis
-
½
cup
small cherry tomatoes
-
1
tablespoon
coconut oil
-
to taste
ground sea salt
-
to taste
ground black pepper
-
to garnish
vegan parmesan cheese
Instructions
- Spiralize the zucchinis and pat them dry with paper towels to remove excess water.
- Heat ¾ tablespoon of coconut oil in a pan over medium-high heat and add the zucchini noodles, cooking for 1 to 2 minutes until slightly crunchy but tender.
- Remove the zucchini noodles from the pan and set them aside, keeping the pan on the heat.
- Add the remaining teaspoon of coconut oil to the pan, then add the cherry tomatoes and toss to coat. Heat for about 2 minutes until the tomatoes are heated and slightly burst.
- Season the tomatoes with salt and pepper, then remove from heat.
- Add 3 to 4 tablespoons of the cashew pea pesto to the zucchini noodles and toss to combine.
- Add the burst cherry tomatoes to the mixture and combine gently.
- Serve with vegan parmesan cheese sprinkled on top.
Nutrition Facts (estimated)
Servings
2 servings
Calories
158
Total fat
13g
Total carbohydrates
9g
Total protein
3g
Sodium
305mg
Cholesterol
1mg
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