11 Light and Refreshing Recipes for Hot Summer Days

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Zucchini "Zoodle" Pasta

This zucchini noodle pasta is a light and refreshing dish, perfect for a healthy and quick meal. The spiraled zucchini noodles, or zoodles, provide a low-carb alternative to traditional pasta while still delivering a satisfying bite. Tossed with a vibrant basil pesto and sweet cherry tomatoes, this dish bursts with fresh flavors and is ready in just minutes. Ideal for a summer lunch or dinner, this recipe showcases the best of seasonal produce in a deliciously simple way!

Ingredients (for 2 people):

For the Zoodles:

• 2 medium zucchinis, spiraled into zoodles
• 1 cup cherry tomatoes, halved
• 1 tbsp olive oil
• Salt and pepper, to taste

For the Basil Pesto:

• 1 cup fresh basil leaves
• 1/4 cup pine nuts
• 1/4 cup grated Parmesan cheese
• 2 garlic cloves, minced
• 1/4 cup olive oil
• Salt and pepper, to taste

Instructions:

1. In a food processor, combine the basil leaves, pine nuts, Parmesan cheese, and minced garlic. Pulse until finely chopped. With the processor running, slowly add the olive oil until the pesto is smooth and well blended. Season with salt and pepper to taste.
2. In a large skillet, heat the olive oil over medium heat. Add the cherry tomatoes and cook for about 2-3 min. until they begin to soften.
3. Add the zucchini zoodles to the skillet and cook for another 2-3 min., tossing frequently, until the zoodles are slightly tender but still have a bit of crunch. Season with salt and pepper.
4. Remove the skillet from heat. Add the basil pesto to the zoodles and toss to coat evenly.
5. Divide the zoodle pasta between two plates. Garnish with extra Parmesan cheese and fresh basil leaves if desired.