I’ve always loved eating noodles – it doesn’t really matter what form or color they come in, just as long as they are long and thin and are accompanied with a tasty sauce. So naturally when I discovered that zucchini noodles could easily take the place of normal noodles, without altering the feel of dish, I was completely fascinated and started experimenting with different ways to use them.
Today’s recipe is an extremely healthy one that takes just 30 minutes from scratch – with the highlight of the dish being the gluten-free, low-carb zucchini noodles tossed with a vibrant and tasty homemade pesto sauce made with fresh basil, almonds, garlic, parmesan cheese, olive oil and water. Serve the pesto zucchini noodles with blistered cherry tomatoes that have been sautéed in the pan until the skin is burst, garnish with chopped fresh parsley and crumbled feta cheese, and you’re good to go!