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all recipes
Main Dishes
Zucchini noodles with pesto verde, roasted tomatoes and cedar nuts
Details
10 min
30 min
vegan
print
Ellen
(BerlinKitchen)
Ingredients
3 medium size zucchinis
200 g baby tomatoes
30 g
Rapunzel cedar nuts
120 g glass
Rapunzel pesto verde, vegan
3 tbs
Rapunzel olive oil mild, nativ extra
1 pinch
Rapunzel iodized salt
Freshly ground pepper
Details
10 min
30 min
vegan
print
Ellen
(BerlinKitchen)
Zucchini noodles with pesto verde, roasted tomatoes and cedar nuts
Method
Cut the cherry tomatoes in half, place on a baking tray and drizzle with olive oil. Roast for about 30 min in the oven at 170 °C.
In the meanwhile wash the zucchini, cut in half and cut the small ends off. Now make the noodles by either using a spiralizer, vegetable peeler or a kitchen grater. Use the spiralizer as instructed. Otherwise, peel wide noodles strips with the peeler or grate thin noodle on a grater.
Sauté the vegetables spaghetti in a pan with some olive oil until just slightly warm but still al dente and mix spaghetti in a large bowl with the pesto. Now serve the zoodles with the roasted tomatoes, cedar nuts, salt, and pepper. Enjoy!
Zucchini noodles with pesto verde, roasted tomatoes and cedar nuts
Ingredients
3 medium size zucchinis
200 g baby tomatoes
30 g
Rapunzel cedar nuts
120 g glass
Rapunzel pesto verde, vegan
3 tbs
Rapunzel olive oil mild, nativ extra
1 pinch
Rapunzel iodized salt
Freshly ground pepper
Details
10 min
30 min
vegan
print
Ellen
(BerlinKitchen)
Zucchini noodles with pesto verde, roasted tomatoes and cedar nuts
Rapunzel Products
Pesto verde, vegan
Cedar nuts
Olive oil mild extra virgin
Sea salt with iodine
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