Description
This light and refreshing dish is a fantastic gluten-free alternative to traditional pasta. Spiralized zucchini, juicy cherry tomatoes, and homemade basil pesto come together for a quick, healthy dinner that’s bursting with flavor. Add grilled chicken or shrimp for extra protein.
Ingredients
Scale
- 4 medium zucchinis, spiralized
- 1 cup cherry tomatoes, halved
- 1/2 cup fresh basil leaves
- 1/4 cup grated Parmesan cheese
- 1/4 cup pine nuts (or walnuts)
- 2 cloves garlic, minced
- 1/4 cup olive oil
- Salt and pepper, to taste
- Optional: Grilled chicken or shrimp for added protein
Instructions
- Spiralize the zucchinis and set them aside.
- In a food processor, blend basil, Parmesan, pine nuts, garlic, olive oil, salt, and pepper until smooth to make the pesto.
- Toss the zucchini noodles with the pesto until evenly coated.
- Add cherry tomatoes and mix gently.
- Top with grilled chicken or shrimp if desired. Serve immediately.
Notes
Marinate the chicken overnight for even more flavor. You can substitute chicken with tofu for a vegetarian option.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Cuisine: Mediterranean
Nutrition
- Calories: 320
- Fat: 24g
- Carbohydrates: 12g
- Protein: 10g