California Zucchini Noodle Pesto Bowl
California weeknight tradition reading spiralized zucchini noodles tossed with fresh basil pesto, blistered cherry tomatoes, white beans, and shaved parmesan for the West Coast 20-minute plant-led dinner bowl of bright herb-led freshness.
American
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Trim zucchini ends and spiralize into noodles; pat dry with towel. Halve cherry tomatoes. Grate half the parmesan, shave the other half with a peeler. Halve lemons. Mince 6 garlic cloves.
Toast
Toast pine nuts in a dry skillet over medium-low 3-4 minutes, shaking, until pale gold. Transfer half to a plate; keep half in the pan.
Build
Pulse basil, 4 minced garlic cloves, grated parmesan, toasted pine nuts in pan, 1/4 cup + 2 tbsp olive oil, juice from 1 lemon, and 0.5 tsp salt in a blender 30 seconds until coarse pesto forms.
Saute
Heat remaining 2 tbsp oil and 2 crushed garlic cloves in the skillet over medium 1 minute. Add cherry tomatoes and red pepper flakes; cook 3-4 minutes until tomatoes blister and split.
Saute 2
Add cannellini beans to the pan; cook 1 minute. Add zucchini noodles and toss 90 seconds until just tender, then fold in pesto off heat.
Plate
Divide noodle mixture between two bowls. Scatter shaved parmesan and reserved pine nuts on top. Season with remaining salt, black pepper, and a squeeze of lemon juice from the second lemon. Serve immediately.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.