Zucchini noodles tossed together with a citrus basil pesto, hearts of palm, olives and tomatoes that can be easily made in under 20 minutes for a perfectly healthy weeknight meal.
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If you read my post yesterday about my Citrus Basil Pesto, I promised to share a vegetarian recipe I made using the pesto. So here I am.
This recipe for Pesto Znoodles with Hearts of Palm, Olives and Tomatoes is not only gluten free, but it is grain free because it uses zucchini for the noodles. Now, if you’ve been around this blog for awhile, you know I’ve used zucchini noodles (which I like to call noodles) before in this Chicken Parmesan Meatballs over Zucchini Noodles.
Since high season here in SW Florida is finally over and all of the snowbirds have gone back up north, I’ve switch back to going to the Farmer’s Market on Saturdays. This past Saturday, I found some wonderful looking zucchini. We haven’t had zucchini in awhile so I bought a few.
Since I made citrus basil pesto, I decided to turn the zucchini into noodles with my spirializer and make a “pasta” dish.
Pesto Znoodles with Hearts of Palm, Olives and Tomatoes
Yields 2 as main dish or 4 as as side dish
2-3 zucchinis (depending on size), spiralized
1 shallot, thinly sliced
1 Tablespoon extra virgin olive oil
1/4 cup citrus basil pesto
4-6 compari tomatoes (cut in 1/4 or 1/8 depending on size of tomato)
2-3 hearts of palm stalks (sliced)
3-4 olives, sliced (I used both green and black)
1 Tablespoon pine nuts + more for garnish
1 Tablespoon Parmesan cheese + more for garnish
Salt and Pepper, to taste
Heat olive oil in frying pan over medium heat. Add shallot and sauté until softened, about 3 minutes. Add spiralized zucchini noodles and continue cooking until softened. Add pesto and toss until noodles are well coated.
Add olives, hearts of palm and tomatoes and cook until warmed through. Add parmesan cheese and pine nuts. Add salt and pepper to taste.
Plate and serve with more Parmesan cheese and pine nuts, if desired.