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A good marinara sauce is a secret weapon for any mom. You can serve it on top of Whole Wheat Pizza Dough, as a dipping sauce with Zucchini Coins and of course with pasta, but pesto just inches past red sauce is our kitchen. We love it in Egg Pesto Melts, in a Potaco and our new favorite being these zucchini spaghetti noodles. That’s right, zucchini! I got my hands on a copy of Inspiralized by Ali Maffucci and it’s made a world of difference in the way that I think about vegetables. I’ve always been a fan of transforming vegetables kids typically avoid like kale and spinach into fun kid friendly recipes like Kale Chips and Spinach Cake Muffins.

Pesto Spaghetti with Cherry Tomatoes + Inspiralized Giveaway from weelicious.comPin

The Inspiralized cookbook shows you how to turn everyday vegetables into healthy, creative, satisfying meals that are not only creative, but as I’ve been finding from the recipes I’ve tried in the book, also delicious. The night I made this Pesto Spaghetti with Cherry Tomatoes for six people every last bite was consumed. It’s true that everyone in our family loves pesto, but this simple recipe really showcases all of the ingredients in the best way possible. The best part is that it’s gluten-free, so you can serve this “spaghetti” to your favorite pasta lovers!

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Pesto Spaghetti with Cherry Tomatoes + Inspiralized Giveaway from weelicious.comPin
Pesto Spaghetti with Cherry Tomatoes + Inspiralized Giveaway from weelicious.comPin
Pesto Spaghetti with Cherry Tomatoes + Inspiralized Giveaway from weelicious.comPin
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Pesto Spaghetti with Heirloom Tomatoes with Inspiralized

1 from 1 vote
Print Recipe
Author: Catherine McCord
Prep Time 10 minutes
Total Time 10 minutes

Ingredients  

Instructions 

  • Combine the basil, pine nuts, olive oil, salt, pepper, garlic, and parmesan in a food processor and pulse until creamy.
  • Place the zucchini noodles and tomatoes in a large bowl, pour the pesto on top, and toss to combine.
  • Note: If you prefer a hot dish, heat the zucchini noodles in a large skillet over medium heat for 2 to 3 minutes, When they are al dente, add the tomatoes and pesto, and toss for another 1 to 2 minutes, until heated through.
Did you make this recipe?Mention @Weelicious or tag #weelicious!

Updated October 22, 2022 and Published October 8, 2015 by Catherine McCord

Categorized in , , , , , ,

About the Author

Catherine is a mama of three. A Kentucky girl living in California. Here’s what I know: all kids can be great eaters and mealtime must be easy. I create simple, healthy recipes the whole family will love.

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Comments

  1. I would love to try the spiralizer on zucchini. I think if it looks like spaghetti, the kids will eat it.

  2. I would try sweet and russet potatoes. I think the mix would be awesome.

  3. Thank you for this generous giveaway…it would a be a HUGE asset to my kitchen on my clean eating journey! I would love to try an eggplant for spiralizing.

  4. I’d try the spiralizer on carrots, and then sweet potatoes, and maybe you could make those shoe string potatoes with it…

  5. I would love to have a spiralizer! I want to try sweet potatoes because kids already love them, and carrots because they don’t……thx for giveaway.

  6. I want to make this pesto zucchini recipe, still have zucchini and tomatoes growing in my garden.

  8. This cookbook looks great. And I can’t wait to try this recipe. Always looking for new ways to get my kids to eat veggies

  15. Ooooh! That looks like so much fun! …as I boringly slice my zucchini for dinner! LOL! Thank you for the wonderful giveaway.
    Erin
    ErinLoves2Run at gmail dot com

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1 from 1 vote (1 rating without comment)