Zoodles with Tomatoes and Spinach-Caper Pesto

Photo by Greg DuPree

Serves: 4

Pesto:
1/2 cup extra virgin olive oil
2 cloves garlic, minced
2 cups baby spinach
1/2 cup flat-leaf parsley
3 tablespoons drained capers
2 teaspoons lemon zest
2 teaspoons fresh lemon juice
1/2 teaspoon fine sea salt
1/4 teaspoon black pepper
Zoodles:
1 large or 2 medium zucchini, trimmed
2 tablespoons extra virgin olive oil
Fine sea salt and freshly ground black pepper
2 cups cherry tomatoes
Shredded or grated Parmesan, optional

1. Make pesto: In a small, unheated skillet, combine 1 tablespoon olive oil and the garlic. Turn the heat to low and cook until the mixture begins to sizzle. Let it sizzle for 30 seconds, then transfer to a food processor.

2. Add the remaining olive oil (7 tablespoons), spinach, parsley, capers, and lemon zest and juice to the processor; blend until smooth. Taste and season with salt and pepper.

3. Make zoodles: Use a spiraling tool or a peeler to form noodles out of the zucchini (discard the seedy core). Warm 1 tablespoon oil in a large skillet over medium-high heat. Add the zucchini noodles, season with salt and cook, tossing often, until tender, 1 to 2 minutes. Transfer to a colander to drain.

4. Warm the remaining 1 tablespoon oil in the same skillet over medium-high heat. Add the cherry tomatoes; season with salt and pepper. Cook, shaking the pan often, until the tomatoes soften and begin to burst. Add 2 to 4 tablespoons water to the pan during cooking time and stir up any browned bits from the bottom of the skillet, cooking until the water evaporates.

5. Toss the zoodles in a large bowl with a few tablespoons of the pesto. Add parmesan, if desired. Toss to combine. Divide among 4 bowls, top with tomatoes and additional cheese, if desired, and serve.

   NOTES:
   - Cover and refrigerate leftover pesto for up to a week. Add it to eggs, spoon on top of chicken or fish, fold into yogurt and enjoy asa dip, or thin with additional oil or water and use as a salad dressing.
   - You can make this dish ahead and serve it at room temperature, or cold.