Zucchini Noodles with Pesto

Before You Start

Cut the noodles to a manageable length with scissors if they come out very long.

If you prefer them softer, add a minute in the pan, but expect more water to collect.

Toast the pine nuts in a dry pan until golden, stirring constantly, since they burn in seconds.

How to Make Zucchini Noodles with Pesto

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1. Heat the oil in a large frying pan over medium-high heat. Add the cherry tomatoes and cook for 2 minutes, until they start to burst.

   Mark done Start 2 min timer

2. Add the zucchini noodles and toss for 2 minutes, until just tender but still with some bite. If a lot of water collects in the pan, pour it off.

   Mark done Start 2 min timer

3. Take the pan off the heat, add the pesto and pepper and toss until the noodles are coated.

   Mark done

4. Divide between two bowls and top with the Parmesan and pine nuts.

   Mark done

Storage and Reheating

Best eaten straight away. Zucchini noodles release water as they stand, so leftovers will be soft.

Serving Zucchini Noodles with Pesto

• A tomato and basil salad
• Grilled chicken
• A poached egg on top

Questions and Answers

Nutrition per Serving

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.