Best 4 Pesto Zucchini Noodles With Tomatoes And Broccoli Recipes

Pesto zucchini noodles with tomatoes and broccoli is a delicious and healthy dish that is perfect for a quick and easy meal. The combination of flavors and textures in this dish is sure to please everyone at the table. The pesto sauce is made with fresh basil, olive oil, Parmesan cheese, and pine nuts, and it adds a bright and herbaceous flavor to the dish. The zucchini noodles are spiralized, which gives them a fun and unique texture. The tomatoes and broccoli add a pop of color and freshness, and they also help to round out the flavors in the dish.

Here are our top 4 tried and tested recipes!

ZUCCHINI NOODLES WITH BLISTERED TOMATOES AND PESTO

Zucchini Noodles with Blistered Tomatoes and Pesto image

Gluten Free Zucchini Noodles tossed with Blistered Tomatoes, Homemade Pesto and Toasted Pine nuts. A quick and healthy meal that takes only 20 minutes to make!

Provided by Kelley Simmons

Categories Dinner

Time 20m

Number Of Ingredients 6

Ingredients

2 zucchinis (cut into thin noodles)
1 tablespoon olive oil
1 1/2 cups cherry tomatoes (whole)
1/4 cup mozzarella (torn)
1/4 cup pinenuts
2 tablespoons Homemade Pesto (or store-bought)

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.

Nutrition Facts : Calories 329 kcal, Carbohydrate 14 g, Protein 10 g, Fat 28 g, SaturatedFat 5 g, Cholesterol 12 mg, Sodium 256 mg, Fiber 4 g, Sugar 9 g, ServingSize 1 serving

HEATHER'S ZUCCHINI NOODLES WITH BASIL-PUMPKIN SEED PESTO

Heather's Zucchini Noodles with Basil-Pumpkin Seed Pesto image

Fresh, raw zucchini noodles tossed with basil pesto and cherry tomatoes make a light, healthy meal. Make this recipe for lunch or dinner, or serve it as a side! Recipe yields 4 generous main dish servings.

Provided by Cookie and Kate

Categories Entree

Time 20m

Number Of Ingredients 12

Ingredients

1/2 small yellow onion, roughly chopped*
1 garlic clove, roughly chopped
2 cups packed fresh basil leaves (arugula works, too)
1/2 cup pepitas (green pumpkin seeds), toasted**
1/3 cup olive oil
2 teaspoons red wine vinegar, to taste (or lemon juice)
Pinch of red pepper flakes
Salt, to taste
3 large zucchini
Salt
1 pint cherry tomatoes (Heather served her tomatoes whole; I halved mine vertically)
Fresh basil leaves, for garnishing

Steps:

To prepare the pesto: In a food processor, combine the onion (if using, see notes), garlic, basil, toasted pepitas, olive oil, vinegar and red pepper flakes. Blend until smooth and season with salt, to taste (I added about 1/2 teaspoon-if the mixture tastes overwhelmingly oniony, don't worry, it will mellow in a few minutes. I added another teaspoon of vinegar to help balance the flavors).
To prepare the noodles: Spiralize the zucchini with a spiralizer (here's how), or turn the zucchini into noodles with a julienne peeler, or grate the zucchini the long way on a large box grater. Toss the zucchini with pesto until well coated, and season with salt (I added another 1/4 teaspoon).
Transfer the pesto noodles to a large platter and sprinkle with the cherry tomatoes. Tuck the fresh basil in to the corners to garnish.

Nutrition Facts : Calories 221 calories, Sugar 3.4 g, Sodium 298.6 mg, Fat 19.7 g, SaturatedFat 2.8 g, TransFat 0 g, Carbohydrate 11.1 g, Fiber 4 g, Protein 2.8 g, Cholesterol 0 mg

PESTO ZUCCHINI NOODLES WITH TOMATOES AND BROCCOLI

Pesto Zucchini Noodles with Tomatoes and Broccoli image

Tomatoes and broccoli come together with pesto and zucchini noodles to make a delicious dish!

Provided by alohakellygirl

Categories Main Dish Recipes Pasta Pesto Pasta Recipes

Time 25m

Yield 4

Number Of Ingredients 7

Ingredients

1 tablespoon olive oil
2 cups chopped broccoli
1 cup cherry tomatoes
1 cup pesto
2 ⅓ cups zucchini noodles
½ cup shredded Parmesan cheese
1 pinch salt and ground black pepper to taste

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.

Nutrition Facts : Calories 416.4 calories, Carbohydrate 11.6 g, Cholesterol 27.2 mg, Fat 34.9 g, Fiber 4.2 g, Protein 17.5 g, SaturatedFat 9.9 g, Sodium 710.2 mg, Sugar 2 g

PESTO ZUCCHINI NOODLES WITH TOMATOES AND BROCCOLI

Pesto Zucchini Noodles with Tomatoes and Broccoli image

Tomatoes and broccoli come together with pesto and zucchini noodles to make a delicious dish!

Provided by alohakellygirl

Categories Pesto Pasta

Time 25m

Yield 4

Number Of Ingredients 7

Ingredients

1 tablespoon olive oil
2 cups chopped broccoli
1 cup cherry tomatoes
1 cup pesto
2 ⅓ cups zucchini noodles
½ cup shredded Parmesan cheese
1 pinch salt and ground black pepper to taste

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.

Nutrition Facts : Calories 416.4 calories, Carbohydrate 11.6 g, Cholesterol 27.2 mg, Fat 34.9 g, Fiber 4.2 g, Protein 17.5 g, SaturatedFat 9.9 g, Sodium 710.2 mg, Sugar 2 g

Tips:

Choose the right zucchini. For best results, use young, tender zucchini that are about 6 inches long and 2 inches in diameter. Larger zucchini can be more watery and fibrous.
Use a spiralizer to create zucchini noodles. A spiralizer is a kitchen tool that cuts vegetables into long, thin strands. If you don't have a spiralizer, you can use a sharp knife to julienne the zucchini.
Cook the zucchini noodles briefly. Zucchini noodles only need to be cooked for a few minutes, until they are tender but still slightly crunchy. Overcooking will make them mushy.
Add your favorite toppings. Pesto zucchini noodles are delicious on their own, but you can also add other toppings to taste. Some popular options include tomatoes, broccoli, chicken, shrimp, and Parmesan cheese.

Conclusion:

Pesto zucchini noodles are a healthy and delicious meal that can be made in just a few minutes. They are perfect for a quick lunch or dinner, and they can also be served as a side dish. With their vibrant colors and fresh flavors, pesto zucchini noodles are sure to please everyone at the table.