Zucchini Spaghetti with Roasted Tomatoes & Kale Pesto
— Gluten-free, Vegetarian, Dinner, Lunch
For the Roasted Tomatoes
- 300g baby plum tomatoes
- 3 cloves of garlic
- 1 tbsp extra virgin olive oil
- Pinch of salt & pepper
For the Zucchini Pasta
- 3 medium zucchinis
- 1/2 batch kale pesto (see recipe on the right)
- Handful of pine nuts
- Handful of parmesan cheese
This is a great gluten and grain free recipe which is low carb and packed with nutrients. It can easily be made raw by not steaming the zucchini and adding the tomatoes raw.
The pesto can be made in advance according to this recipe. I recommend leaving it out of the fridge so that it’s room temperature once you assemble the dish or it will quickly cool down the lightly steamed zucchini.
Prepare the tomatoes by chopping them in half and placing them face up in an oiled over dish. Also add the garlic cloves still in their peel after crushing them with the blade of a knife. Cook at 225 degrees Celsius with the grille setting until golden - this usually takes about 20 minutes.
If you have a spiralizer, preparing the zucchini is a breeze. If you don’t just use a mandolin or vegetable peeler and slice each strand a few times length wise. Set aside for now.
Toast a handful of pine nuts in a pan until golden and grate some parmesan and set aside until the dish is ready to be served.
Only when the tomatoes are finished and everything else is ready you can start steaming the spaghetti as this will only take seconds. Add a little water to the bottom of a pan and once boiling add the zucchini to a colander and place on top and add a lid. Take the lid off and stir the spaghetti every 10 second to make sure it all gets warmed up. This should take no more than 45 seconds to a minute. Be very careful not to over cook it as it becomes soggy very quickly and it will start releasing water which will make the dish runny.
Once it’s warm, toss in the kale pesto and top with the tomatoes, garlic (removed from the peel), pine nuts and parmesan cheese.