Roasted tomato and pesto zucchini noodles. Add zucchini, chicken and pesto to the skillet. Toss zucchini and chicken with tongs to coat with the pesto. Top zucchini and chicken with roasted tomatoes.

It's time for another summery zucchini recipe and this time it's fresh pesto zucchini noodles with roasted tomatoes and grilled chic. Roasted Tomato Pesto Zucchini Noodles These plant-based, vegetarian roasted tomato pesto zucchini noodles are a healthy, fresh substitute for pasta that use lots of summer produce. Add the zucchini noodles (may have to cook in two batches), red pepper flakes, salt and black pepper. You can have Roasted tomato and pesto zucchini noodles using 4 ingredients and 4 steps. Here is how you cook it.

Ingredients of Roasted tomato and pesto zucchini noodles

It's 2 cup of zucchini noodles.
You need 1 of large tomato.
Prepare 1 cup of chick peas.
It's 1 of pesto.

Remove from heat and place zucchini noodles, shredded chicken, pesto and pine nuts in a large mixing bowl and combine. Add tomatoes and Parmesan before serving. Combine with the zucchini noodles and mix well until you get the delicious sauce on every zoodle. In a large skillet put the olive oil and the cherry tomatoes on low/medium heat to roast.

Roasted tomato and pesto zucchini noodles instructions

Roast sliced tomato and chickpeas in the oven 400° for approx 30 mineuts. Add evoo, salt & pepper.
Make pesto (blend basil, pine nuts, garlic and evoo) or use store bought.
Sautee zucchini noodles with garlic.
In a bowl, add the noodles, roasted tomatoes and chickpeas and then mix with the pesto..

Meanwhile, start making the zucchini noodles. When the tomatoes start to brown, add the salt. When they begin to release juices, add the garlic and stir carefully. Set aside in a small bowl and then, in the same food processor, add in the olive oil, tomatoes, basil, vinegar, cheese, salt and crushed red pepper. Pulse until creamy, add in the almonds and then pulse lightly until combined.