Go Back
–+ servings
A plate of zoodles, corn and tomatoes tossed in pesto. A little cheese is on top.
Print Recipe
4.39 from 13 votes

Zoodles with Pesto, Corn and Tomatoes

Zoodles (spiralized zucchini) is tossed with garlic, tomatoes, corn, pesto, and Asiago cheese for a light vegetarian meal.
Course: Vegetarian entree
Cuisine: American
Keyword: Spiralized zucchini
Servings: 2
Calories: 244kcal
Author: Susan Pridmore

Ingredients

  • 1 tablespoon extra-virgin olive oil
  • 1 medium shallot minced
  • ¼ of a Serrano pepper seeded, minced
  • 1 tablespoon Chunky Garlic Stir-in Paste Gourmet Garden
  • Corn cut from 1 ear of corn
  • ½ teaspoon kosher salt
  • 1 tablespoon Basil Stir-in Paste Gourmet Garden
  • 3 cups spiralized zucchini 3 medium zucchini
  • 10 cherry tomatoes halved
  • ¼ cup grated Asiago cheese
  • ⅛ teaspoon ground black pepper

Instructions

  • Heat the oil in a large sauté pan over medium heat and sauté the shallot and Serrano pepper until the shallot lightly browns, about 5 minutes.
  • Add the garlic paste, corn and salt. Saute another 30 – 45 seconds.
  • Add the basil paste and spiralized zucchini. Saute for 2-3 minutes. Turn off the heat and toss with the cherry tomatoes and cheese. Finish with a flurry of freshly ground pepper.
  • Serve with extra Asiago cheese.

Notes

Calories were calculated using the VeryWell Fit nutrition calculator for 2 servings.

Nutrition

Calories: 244kcal