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Home » Zucchini Noodles with Artichoke Pesto & Roasted Cherry Tomatoes

Zucchini Noodles with Artichoke Pesto & Roasted Cherry Tomatoes

May 31, 2018 by Carlos Leo | 10 Comments

Mediterranean flavor inspired Zucchini Noodles with artichoke pesto. This healthy recipe is easy and quick to make in under 30 minutes. We added a touch of summer with some homemade roasted cherry tomatoes.

Zoodle (zucchini noodle) recipe idea. Healthy, easy to make and packed with summer flavors. Ready in under 30 minutes. Great for weeknight meals. Made with Mediterranean flavors like artichoke lemon pesto, roasted cherry tomatoes & asiago cheese.

Recipe post may contain affiliate links. Read our Disclosure Policy

Hello my friends. I am so excited to finally release this week’s zoodle recipe. This super healthy and super easy recipe using zucchini noodles has a few ingredients, but is packed with summer flavor.

This is the first recipe that I have released on the Spoonabilities blog using zucchini noodles. However, zucchini noodles are not a strange ingredient in our home since I discovered the Zucchini Noodle Maker (spiralizer) over a year ago. Vegetables have been re-introduced in our meals in a new, fun way, and just like finding fun new ways to get your kids to eat their vegetables, the spiralizer has helping us eat our daily vegetables too. Besides zucchini, I like to make noodles with beets, squash, sweet potatoes, carrots, butternut squash and cucumber. I also just discovered that I can make noodles with chayote. So that’s the next one to try.



Making Zucchini noodles with the Paderno Spiralizer. Noodles in a white tray with tomatoes, shallots & lemons in the background

Equipment to Make Your Zucchini Noodles

I currently own three different spiralizers, and I’m still evaluating the pros and cons of each one. I have the original World Cuisine 3-Blade Vegetable Slicer/Spiralizer from Paderno with three blades:

  • the straight blade to make long ribbons, shreds, or c-cuts and half slices,
  • the shredder blade for spiral strands in the shape of spaghetti, and
  • the chipper blade for a thicker strand like bucatini.

As you may know, for thinner shaped pasta like spaghetti, serve with thinner or lighter sauces, and for the thicker shapes, you serve with heavy sauces like bolognese.

The second spiralizer model that I have is the electric model from Hamilton Beach. I got this machine last December and I don’t know yet if I love it. But it does make the job easier and faster. The last spiralizer I have is the latest model from Paderno with six different blades for straight, wavy, ribbon, and julienne cuts to create vegetable strands & zucchini noodles (1/8″ & 1/4″). What I like about this model is the compact size and separate storage for the blades. I have hardly tested this machine yet, but I’m already pretty sure it will become my favorite noodle maker.

Watch this video to see How to Spiralize with the Paderno 4-Blade Spiralizer





two plates with Zoodle (zucchini noodle) recipe inspired by Mediterranean flavors of lemon artichoke pesto, asiago cheese and roasted cherry tomatoes. Spoonabilities.com

No Jars Left Behind…

I developed this recipe when I was planning my weekly meal prep. The first thing I do before planning is look in the refrigerator for any half jars left from previous recipes. One of the jars I found was the Artichoke Pesto which we have in our Spoonabilities shop. But, you can also use any brand that you find at your closest supermarket. Sometimes when I don’t have any idea what to cook, I grab one of the open half-empty jars from the refrigerator and start from there. Usually 98% of the time the result is pretty tasty. I hardly ever get to repeat recipes because I always forget to write them down as I’m making them. This zoodle recipe is an exception.

Plate with Zucchini noodles is a healthy summer zoodle recipe with flavorful lemon artichoke pesto, roasted cherry tomatoes & asiago cheese. Spoonabilities.com

How to Cook Zucchini Noodles

Before I found this technique, I tried other ways to cook zucchini noodles which I didn’t like because the dish ended up watery, or not crispy enough, or the raw texture didn’t go with the sauce. The best way to cook Zucchini Noodles is after you spiralize the zucchini, put them in a small bird’s nest on a lined baking sheet. Set the oven to 450 degrees and cook the zucchini noodles for about 5 minutes. The water content will be reduced, the texture will be soft but still a bit crispy. The texture will be like regular pasta, and will hold better with the Artichoke Pesto.

Baking tray with 12 bird nest Zucchini noodles.This recipe inspired by Mediterranean flavors of lemon artichoke pesto. Spoonabilities.com

If you are not going to eat all the zucchini right away, place the noodles in a container with a paper towel. The zucchini noodles will stay fresh for around five days. If you don’t mind eating zucchini every day, besides artichoke pesto, you can use the leftovers with different sauces like a lemony vinaigrette, a basil pesto, a light tomato sauce (see note below), an avocado cream sauce, a cashew cream sauce, and a cacio e pepe sauce. All these sauces are still light and healthy-ish.



Roasting & Using Cherry Tomatoes

The other fresh summer element of this recipe is roasted cherry tomatoes which give a burst of the tomato flavor. Just place a pint of cherry tomatoes on a baking sheet with shallots, garlic, olive oil, oregano, balsamic vinegar, and salt & pepper. Roast around 15-20 minutes. In a medium mixing bowl add the roasted cherry tomatoes, the jar of Artichoke Pesto, 2 teaSpoons of lemon zest, and ¼ cup of grated asiago cheese. Combine with the zucchini noodles and mix well until you get the delicious sauce on every zoodle. When I roast tomatoes for a recipe, I like to double the quantity to keep it the refrigerator and add it to other recipes throughout the week. One of the sauces I like to make is a quick tomato sauce from the roasted cherry tomatoes, oregano, olive oil, garlic, and salt & pepper to taste, and then blend it using a hand blender.

If you want to add protein to your meal, you can add shrimp, or grilled or roasted chicken which will go perfectly with the zucchini noodles, Artichoke Pesto and Roasted Cherry Tomatoes sauce.

Bowl of Zucchini Noodles recipe is healthy, easy to make and packed with summer flavors. Recipe ready in under 30 minutes. Great for weeknight meals. Spoonabilities.com

Zucchini Noodle Health Benefits

Zucchini should be the first ingredient on your list when you are planning a healthy diet. Zucchini has a high-water content so this makes them low in calories. Zucchini is also low in carbs, fat, & sugar. Zucchini is also known as courgette in other parts of the world. I found these nutritional characteristics of zucchini during my educational search for my zoodle recipes:

  • The skin on the zucchini is a great supply of dietary fiber, which reduces constipation.
  • Great source of potassium which helps reduce blood pressure and heart rate
  • Helps maintain blood sugar levels. Zucchini is a good vegetable for diabetics.
  • Good source of nutrients like manganese which helps produce healthier skin.
  • Contains Vitamin B9; and antioxidants like vitamin C & A which fight off oxidative stress that can lead to cancer.
  • Good supply of Lutein which protects the eye tissues from sunlight damage.
  • Contains folate which is important because it plays a role in DNA synthesis and repair, encourages cell and tissue growth, and limits the risk of neural tube birth defects

For another recipe with the wonderful benefits of zucchini, try Grilled Corn Zucchini Orzo Salad with Goat Cheese & Seared Scallops.

If you get to make this recipe, share your feedback in the comments below or share your photos on social media using the hashtags #spoonabilities #nojarsleftbehind and tag us @Spoonabilities.

Carlos

Your Recipe Concierge


Print
Plate with Zucchini noodles is a healthy summer zoodle recipe with flavorful lemon artichoke pesto, roasted cherry tomatoes & asiago cheese. Spoonabilities.com

Zucchini Noodles with Artichoke Pesto & Roasted Cherry Tomatoes


★★★★★

5 from 4 reviews

  • Author: Carlos Leo
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 4 serving 1x
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Description

Zucchini noodles is a summer recipe inspired by the Mediterranean flavors of artichoke pesto, lemon, asiago cheese, and roasted cherry tomatoes. Great for weeknight meals, this recipe is ready under 30 minutes.


Scale

Ingredients

Roasted Cherry Tomatoes with Artichoke Pesto

  • 1 jar Artichoke Pesto Click to buy in our online shop
  • 2 teaSpoons lemon zest
  • 1 pint of cherry tomatoes
  • 2 shallots sliced
  • 3 gloves of garlic
  • 2 teaSpoons Balsamic Vinegar Click to buy in our online shop
  • 1 TableSpoon olive oil Click to buy in our online shop
  • ¼ teaSpoon sea salt Click to buy in our online shop
  • ¼ teaSpoon ground black pepper
  • 1/4 cup grated asiago cheese

Zucchini Noodles

  • 2 large zucchinis. Wash & dry

Instructions

How to Make the Roasted Cherry Tomato Mixture:

  1. Preheat the oven to 400 degrees F and position rack in the middle.
  2. Wash & dry cherry tomatoes. Slice the tomatoes in half lengthwise.
  3. Place the cherry tomatoes on a lined baking sheet, and toss with olive oil, salt, pepper, balsamic vinegar, & garlic. Note: add the whole clove of garlic in the tray and chop it after is out of the oven.
  4. Roast for about 15-20 minutes, until tomatoes are soft.
  5. Leave the oven on and increase the heat to 450 degrees.
  6. Transfer the tomatoes to a medium bowl and chop the roasted garlic. Spoon out the whole jar of the artichoke pesto, and add the lemon zest, and asiago cheese. Mix until combined.

How to Make the Zucchini Noodles:

  1. Preheat the oven at 450 degrees. Note: We cook the zucchini in the oven to help remove the moisture, and soften the noodles.
  2. Cut the two ends from the zucchinis. For a shorter noodle, cut the zucchini into thirds. Or what I usually do is after I spiralized the zucchini, I cut it into my desired length.
  3. Spiralize the zucchini as you typically do in your zucchini maker or spiralizer. For this recipe, I recommend the 1/8″ or 1/4″ julienne blades.
  4. Place the zucchini noodles on a lined baking sheet, forming into small nests. See the picture above.
  5. Place the baking sheet into the preheated oven for about 5 minutes.

Presentation:

Place three zucchini nests on a small plate or bowl and spoon the roasted cherry tomatoes and artichoke pesto mix onto the zucchini. Serve.


  • Category: Dinner, Lunch
  • Cuisine: Mediterranean

Did you make this recipe?

Tag @Spoonabilities on Instagram and hashtag it #NoJarsLeftBehind

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Tags: CHEESE: Recipes made with cheese, OLIVE OIL: Recipes made with Premium Extra Virgin Olive Oil, PESTO: Recipes made with Pesto, VEGETABLES: Recipes made with Vegetables Categories: Dinner, Lunch, Recipes

About the Author

Carlos Leo's avatar

As an Aspiring Chef, Blogger and Photographer – my passion in life is food. I'm constantly finding and researching recipes. Constant experimenting leads me to use the best parts of each to make a unique flavorful experience. Ask about my free “Recipe Concierge Service,” where I can help you create easy and delicious recipes using leftover half-used ingredients sitting in your refrigerator or pantry. Our mission at Spoonabilities.com is “No Jars Left Behind.” Find out more About Us

Reader Interactions

Comments

  1. Anne says

    June 2, 2018 at 9:21 am

    Looks delicious! Thanks for the tip on cooking the zucchini nests in the oven- I wouldn’t have thought of that!

    Reply
    • Carlos Leo says

      June 2, 2018 at 11:03 am

      Thank you Anne! This tip is a life changing for me!

      Reply
  2. Claudia Lamascolo says

    June 4, 2018 at 7:19 pm

    I just love what you did with these and the tips. I love the nest and artichokes are my all time favorite what an awesome combo!

    ★★★★★

    Reply
    • Geoffrey Swetz says

      June 20, 2018 at 2:40 pm

      Thank you Claudia! Artichokes are one of our favorite vegetables. Carlos likes to include in his posts any new information or tips he learns while he is researching and making his dishes. Thanks for mentioning them.

      Reply
  3. Sharon says

    June 4, 2018 at 8:52 pm

    I don’t eat zoodles enough so I will have to try this recipe ASAP. Perfect Spring/Summer recipe.

    ★★★★★

    Reply
    • Geoffrey Swetz says

      June 20, 2018 at 2:42 pm

      Hurry Sharon, summer will be over before we know it. Carlos “tricks” me by making these zoodles. I’m a meat and potato guy. He hands it to me and says it’s pasta. I know now to ask what kind of “pasta”? It really is delicious, so I’m happy eating my vegetables.

      Reply
  4. camila says

    June 4, 2018 at 8:59 pm

    These zoodles are perfect! Beautiful pictures! Love love love the roasted cherry tomatoes! Fabulous idea!

    ★★★★★

    Reply
    • Carlos Leo says

      June 8, 2018 at 4:17 pm

      Thank you so much, Camila! I love to hear compliments about my photos:). Sometimes, I’m too hard on myself. Yeah… Cherry tomatoes add a very special touch to this dish.

      Reply
  5. Haley Williams says

    June 4, 2018 at 9:16 pm

    What a healthy and delicious recipe for summer! I’m always looking for new uses for garden zucchini. Can’t wait to try!

    ★★★★★

    Reply
    • Carlos Leo says

      June 8, 2018 at 4:15 pm

      Hi Haley, Thank you for your comment. This recipe is super delicious. How cool that you have a garden:)

      Reply

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