Zoodles with Tarragon Pesto
Zucchini noodles with this savory, slightly spicy tarragon pesto are a perfect paleo late summer match! Omit the cheese to stay 100% compliant, or add a touch of raw parmesan and live on the wild side.
Servings 4
Calories 108kcal
Equipment
- Cast Iron Skillet
Ingredients
- 2 tbsp avocado or olive oil divided
- 4 medium zucchini julienned
- 1 pint cherry tomatoes whole
- ¼ c. shaved parmesan cheese (optional)
Instructions
- Julienne the zucchini flesh, stopping once you get to the seedy, soft interior. A handheld julienne peeler or mandoline makes this job quick and easy. A spiralizer can also be used.
- Heat a skillet to medium high heat and add 1 tsp avocado oil to the pan. Heat until the oil shimmers. Add the zucchini noodles to the pan in batches, about a quarter to a third at a time. Pan sear the noodles, tossing with tongs, until they are soft and barely starting to brown at the edges, 2-3 minutes. Remove the batch of noodles from the pan, add another scant teaspoon of oil, and repeat until all of the noodles are cooked.
- Add the remaining tbsp of avocado oil to the pan and heat until it shimmers. Add the tomatoes to the hot oil and saute, shaking continuously, until the tomatoes cook through and start to burst, 4-5 minutes.
- Toss the cooked zucchini noodles with the tomatoes and pesto. Divide between 4 plates and serve immediately.
Nutrition
Calories: 108kcal