Zucchini Spaghetti with Pesto and Cherry Tomatoes

An idea for a delicious, healthy, and quickly prepared meal that will delight you. This dish is especially suitable for hot summer days when we dont want to further heat the atmosphere by cooking. Zucchini spaghetti can be eaten raw, or if desired, quickly cooked in lightly salted water.

Details

  • Preparation Time: 30 minutes
  • Cooking Time: 0 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • 4 pieces Small pumpkins

  • 120 g Basil, fresh

  • 2 pod Garlic, fresh

  • 1 handful Pine nuts

  • 60 g Cheese, Parmesan, grated

  • 2 teaspoons Juice, lemon

  • 50 ml Oil, olive

  • pieces Salt, table

  • 1 handful Tomato, orange

Steps

  1. Wash the zucchinis and cut off the top with a knife. Using a spiralizer, slice them into thin 'spaghetti' or noodles. If you don't have a spiralizer, you can use a grater or a vegetable peeler to slice the zucchinis into thinner strips (tagliatelle).

  2. Prepare the pesto sauce. Rinse the basil leaves under running water if necessary, then dry them and add them to an electric chopper or blender along with peeled garlic, grated Parmesan, (toasted) pine nuts, and lemon juice. Finely grind the ingredients, then add enough olive oil to create a medium-thick sauce, seasoning it with salt and ground pepper to taste.

  3. Wash the cherry tomatoes and halve them or cut them into quarters. Mix the zucchini spaghetti with the prepared pesto, then add the tomatoes.

  4. Serve the prepared dish on plates and enjoy immediately.

Nutrition Information (Per 100g)

  • Calories: 94.21 kcal
  • Fat: 6.01 g
    • Saturated Fat: 1.73 g
  • Carbohydrates: 4.39 g
    • Sugars: 0 g
  • Protein: 5.09 g
  • Fiber: 1.5 g