Transform your dinner routine with this delightful Pesto Zoodles with Roasted Veggies recipe. It’s a perfect blend of vibrant flavors and nutritious ingredients, making it a favorite among many home cooks.
Pesto Zoodles with Roasted Veggies
- 2 large zucchinis, spiralized
- 1 cup cherry tomatoes, halved
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1/2 cup pine nuts
- 1/2 cup grated Parmesan cheese
- 2 cloves garlic
- 1 cup fresh basil leaves
- 1/2 cup extra-virgin olive oil
- Salt and pepper to taste
- Preheat the oven to 400°F (200°C).
- In a baking sheet, combine the spiralized zucchini, cherry tomatoes, and sliced bell peppers. Drizzle with olive oil and season with salt and pepper. Toss to coat evenly.
- Roast in the preheated oven for 20-25 minutes or until the vegetables are tender and slightly caramelized.
- While the veggies are roasting, prepare the pesto. In a food processor, combine pine nuts, Parmesan cheese, garlic, and basil. Pulse until finely chopped. With the motor running, slowly drizzle in the olive oil until the pesto reaches a smooth consistency. Season with salt and pepper to taste.
- Once the roasted veggies are done, toss them with the prepared pesto in a large bowl.
- Serve the Pesto Zoodles with Roasted Veggies warm, garnished with additional Parmesan cheese and fresh basil if desired.
Total Time: 40 minutes
Yield: 4 servings
Nutritional Information (per serving): Calories: 320, Fat: 25g, Carbohydrates: 15g, Protein: 8g