Zucchini Noodles with Blistered Tomatoes and Pesto

1. 1

   Place zucchini noodles in a colander and sprinkle with salt.

2. 2

   Let sit for 10 minutes and squeeze out any extra moisture.

3. 3

   Set aside.

4. 4

   Add oil to a large skillet over high heat.

5. 5

   Add cherry tomatoes and cook 34 minutes until caramelized on the outside and tender.

6. 6

   If they are burning, turn heat down a bit.

7. 7

   Set aside.

8. 8

   In another skillet, toast pine nuts (with no oil) until lightly browned on the outside.

9. 9

   Do not burn.

10. 10

    You can serve these noodles either warm or cold.

11. 11

    To serve this dish cold, toss noodles, tomatoes, mozzarella, toasted pine nuts and pesto together.

12. 12

    Serve immediately or place in the refrigerator to chill.

13. 13

    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).

14. 14

    Add noodles and cook for 12 minutes to heat through.

15. 15

    Toss in pesto and tomatoes and cook for 12 additional minutes to heat through.

16. 16

    Take off heat and sprinkle with mozzarella and toasted pine nuts.

17. 17

    Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.