These zucchini noodles with pesto, grape tomatoes, and topped with almond ricotta make a great main or side for both lunch or dinner. A versatile dish, you can serve this hot or cold.
ZUCCHINI NOODLES WITH PESTO & TOMATO
CHEF AMBER CAUDLE is a spiritually-led chef, host, and author who believes that food nourishes us from the inside out. She is also the CEO and co-owner of Source Collab, a hospitality group made of her restaurants Source Café Hermosa Beach and the newly launched Nine24 Kitchen in Manhattan Beach. Chef Amber loves to find the simple and natural, yet delicious and nutritious alternatives to old favorites that anyone can enjoy. She combines her drive to use food to heal the mind and body with her classical culinary training. At Source Collab, Chef Amber leads the culture and creative operations of all locations and oversees the team. Source Collab’s mission is to nourish every aspect of life throughout their brands. Chef Amber also hosts Wholicious, which is available to stream on YouTube here. In this conscious cooking show, she shares her expertise in the field of holistic, wholesome food and cooking with segments on journaling, meditation and more. Chef Amber is currently working on HUNGRY – Why I f*ucking eat, how I became honest with food, my body and myself which shares her authentic journey of how she became honest with food, her body, and herself, and her first cookbook, Sexy Nourishing Food, is available now. Learn more about Chef Amber at https://chefamber.com/
Ingredients
- 1 tablespoon extra virgin olive oil
- 2 10-ounce containers zucchini noodles or use a veggie spiralizer to make noodles from 4-5 large zucchinis
- 2 cups baby grape tomatoes, rinsed
- ½ cup pumpkin seed carrot top pesto
- ¼ cup activated pumpkin seeds
- a pinch of sea salt
- a pinch of black pepper
- Optional: Almond Ricotta for topping
Directions
- Heat the olive oil in a medium-sized sauté pan over medium-high heat. Add the tomatoes and cook about five minutes until the skins start to blister and soften, careful not to burn them.
- Add the noodles and cook for just 1 minute.
- In a medium-sized bowl, combine the zucchini and tomato mixture with the pesto, salt, and pepper and mix until the noodles are coated.
- Top with pumpkin seeds as you plate the noodles, and add big spoonfuls of almond ricotta if you like.