Zucchini Noodles with Pesto + Summer Veggies {Gluten Free, Dairy Free Vegan}
Can you believe summer is just a week away? I’m so ready for my favorite season that I’m hosting a special Summer Solstice + Salad celebration at sweetgreen Legacy Place next Tuesday, June 19th. There’s still a few spots open, so Boston area friends get on it!
For me, summer is all about keeping it simple in the kitchen with 10-minute recipes, grilled proteins and veggies and lots of “no cook” meals. This holds especially true being almost 30 weeks pregnant, since I’m trying to stay as cool and stress-free as possible.
Last week, I whipped up a simple Zucchini Noodle recipe with homemade pesto and veggies, and it was a big hit with myself and hubby! This 5-minute meal can be served as is, or with a side of grilled chicken or fish, and is perfect for hot summer nights. Enjoy!
Zucchini Noodles with Pesto + Veggies
- 2-3 zucchini or package of “zoodles” (already spiralized)
- 1 package cherry or grape tomatoes, halved
- 1 large cucumber, chopped
- 2 cups arugula
For pesto:
- handful of fresh basil
- ~1/4 c. extra virgin olive oil (plus more for desired consistency)
- 1/2 c. walnuts
- 2 cloves garlic
- squeeze of fresh lemon juice
- salt & pepper to taste
- Spiralize your zucchini if you didn’t buy it already in zoodle form. In large bowl, combine the zucchini noodles with all the veggies.
- In the meantime, in a food processor add your pesto ingredients. Pulse until desired consistency, adding more olive oil as needed. Mix pesto with your veggies, mixing well to cover all the zoodles.
Note: You can eat right away, but it tastes best if you let it sit and “marinate” for 10-15 minutes. Serve as is or with a piece of grilled chicken or salmon. Enjoy!
