Carrot and Zucchini Zoodles with Creamy Arugula-Basil Pesto

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Courtesy: Taste of Home
  • Prep: 15 min
  • Cook: 8 min
  • Total: 23 min
  • Servings: 4

Ingredients (10)

  • ½ cup baby arugula, finely chopped
  • ½ cup fresh basil leaves, finely chopped
  • 3 (2 lbs.) zucchini, trimmed
  • 1 large carrot, peeled
  • 3 tablespoons extra-virgin olive oil
  • 1 cup thinly sliced onion
  • 6 garlic cloves, sliced
  • 1 cup grape tomatoes, halved
  • ¼ cup grated Romano cheese

Steps (3)

  • Step 1
    Combine the dressing, arugula and basil in a small bowl; reserve.
  • Step 2
    Using a spiral vegetable slicer, cut the zucchini and carrot lengthwise into long, thin strands. Heat 1 tablespoon of the oil in a large nonstick skillet over medium-high. Add the zucchini and carrot strands and cook, tossing often, until slightly softened but still crunchy, about 2 minutes. Remove from the heat, transfer to a colander and let drain 5 minutes.
  • Step 3
    Heat the remaining 2 tablespoons oil over medium-high. Add the onion and garlic and cook until slightly softened, 2–3 minutes. Add the tomatoes and cook 1 minute. Stir in the drained zucchini and carrot noodles and cook, tossing, until heated through, about 1–2 minutes. Remove from the heat and stir in the dressing mixture. Divide among 4 plates and sprinkle each serving with cheese.
  • For safe meat preparation, reference the USDA website.

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