RecipesRECIPES
Sun-Dried Tomato Pesto Zoodles
Prep Time: 5 minutes / Cook Time: 15 minutes / Yields: 2 servings
Ingredients
2 zucchinis
4 oz. pancetta
2 cups mushrooms sliced
1/4 cup grated parmesan cheese
Pesto:
3 tbsp olive oil
5 tbsp water
1/2 cup of California Sun Dry Julienne Cut Sun-Dried Tomatoes in oil, drained
2 cloves garlic
1 tbsp pine nuts
1 tbsp parmesan cheese, grated
2 tsp white wine vinegar
1/2 tsp oregano
1 cup basil
Instructions
Our Sun-Dried Tomato Pesto Zoodles is a delightful dish perfect for those who enjoy trying new recipes. This healthy and flavorful pasta combines the vibrant taste of sun-dried tomato pesto with the lightness of zucchini noodles. Zucchini noodles are a great low-carb option as an alternative to traditional pasta. This meal provides vibrant flavors with a healthy twist.
Step 1
If you’re adding pasta to this dish, cook the pasta over the stove as you normally would. Meanwhile, run the zucchini through your spiralizer then set aside.
Step 2
Add pancetta and mushrooms to the skillet and cook over medium heat for 5 minutes, or until the pancetta is cooked. Add the zucchini noodles (zoodles) to the skillet and use tongs to toss them for 2-3 minutes. You want the noodles to be warm, but not soggy.
Step 3
Meanwhile, make the pesto. Blend olive oil, water, California Sun Dry Julienne Cut Sun-Dried Tomatoes, garlic, pine nuts, parmesan, white wine vinegar, oregano, and basil.
Step 4
Remove skillet from the heat, then add the regular pasta noodles into the skillet. Last, add the pesto and use kitchen tongs to combine everything together.
Step 5
Transfer pasta into bowls then top with cheese. Enjoy!
PRODUCT USED
Julienne Cut Sun-Dried Tomatoes in Oil (Pack of Two)
A delicious ingredient for all of your favourite recipes and a natural snack
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Recipes
Sun-Dried Tomato Pesto Zoodles
Prep Time: 5 minutes / Cook Time: 15 minutes / Yields: 2 servings
Ingredients
2 zucchinis
4 oz. pancetta
2 cups mushrooms sliced
1/4 cup grated parmesan cheese
Pesto:
3 tbsp olive oil
5 tbsp water
1/2 cup of California Sun Dry Julienne Cut Sun-Dried Tomatoes in oil, drained
2 cloves garlic
1 tbsp pine nuts
1 tbsp parmesan cheese, grated
2 tsp white wine vinegar
1/2 tsp oregano
1 cup basil
Instructions
Our Sun-Dried Tomato Pesto Zoodles is a delightful dish perfect for those who enjoy trying new recipes. This healthy and flavorful pasta combines the vibrant taste of sun-dried tomato pesto with the lightness of zucchini noodles. Zucchini noodles are a great low-carb option as an alternative to traditional pasta. This meal provides vibrant flavors with a healthy twist.
Step 1
If you’re adding pasta to this dish, cook the pasta over the stove as you normally would. Meanwhile, run the zucchini through your spiralizer then set aside.
Step 2
Add pancetta and mushrooms to the skillet and cook over medium heat for 5 minutes, or until the pancetta is cooked. Add the zucchini noodles (zoodles) to the skillet and use tongs to toss them for 2-3 minutes. You want the noodles to be warm, but not soggy.
Step 3
Meanwhile, make the pesto. Blend olive oil, water, California Sun Dry Julienne Cut Sun-Dried Tomatoes, garlic, pine nuts, parmesan, white wine vinegar, oregano, and basil.
Step 4
Remove skillet from the heat, then add the regular pasta noodles into the skillet. Last, add the pesto and use kitchen tongs to combine everything together.
Step 5
Transfer pasta into bowls then top with cheese. Enjoy!