I know that the days are starting to get shorter, and the mornings are coated with a sleepy-fog that rolls inland from the coast. But by the afternoon the fog burns off and it’s time for shorts and a reapplication of deodorant.
Summer is clinging on. It’s produce is clinging on. Oh, and I’m clinging on. So, until my tomato plants start to shrivel under frosty mornings, and I’ve located the last pretty-looking peach at the farmer’s market, I’m just not done. Pumpkin is coming. I get it. But, let’s enjoy this late summer bounty while we still can. Let’s make pesto and roasted tomatoes and slather all of it over some zucchini noodles. This feels about right. Pumpkin scones can wait a few weeks.
Roasting tomatoes will make your house smell like savory Italian crack. The garlic and the olive oil get all sexy with the bubbling tomatoes and create a slurry that should be bottled and sold to Italian grandmother’s everywhere. We can call it Eu De Nona. Because,what old Italian lady doesn’t want to smell like sauce? I can only imagine that this is the direction I am headed. Roasted tomato perfume with a side of stubborn chin hairs. Aging is fun.
The only thing better than roasted tomatoes on their own is when they are coupled with pesto. Now, this really gets my Italian lady heart all a flutter! Slather this combo on pasta?! MAMA MIA! I’m dead with delight. Except, this time I’m lightening things up and making zucchini into noodles. Sounds fancy, but it’s REAL easy. I simply use this swell spiralizer tool and it’s done in minutes. Plus, what’s more summery than using summer squash as the actual noodle? Also, how awesome does it feel when you realize you just ate two giant bowls of zucchini instead of two giant bowls of pasta? It’s the best kind of trickery.
So, what are we waiting for? Let’s celebrate the dwindling summer days with a robust bowl of Italian flavors! 🙂
Interested in more Spiralizer recipes? Try these:
Lemony Zucchini Pesto Pasta With Chard & Roasted Tomatoes
- 1 lb heirloom cherry tomatoes
- 2 tbs olive oil
- 2 cloves of garlic
- 1 sprig of rosemary
- pinch of salt
- 2 cups of basil
- 1/2 cup olive oil
- 1/2 cup raw cashews
- 2 cloves of garlic
- 1/2 cup peccorino cheese
- Zest of 1 lemon
- Juice of 1/2 a lemon
- Pinch of salt
- 1 tsp salt (to prep noodles)
- Olive oil , for the pan
- 6 medium zucchinis, spiralized into noodles
- 1 bunch of rainbow chard, chopped (stems included)
- Preheat oven to 350 degrees. Add your tomatoes and peeled cloves of garlic to a baking dish. Sprinkle with salt, drizzle with olive oil and add in the rosemary. Roast for 35-45 minutes or until the tomatoes begin to wrinkle and burst. Remove from oven and set aside.
- While your tomatoes are roasting, spiralize the zucchini into noodles. Add your zucchni noodles along with 1 tbs of salt to a colander. Toss your noodles and allow them to drain out any excess water (which the salt will help to leech out) for 25 minutes or so. After time has passed, rinse the noodles thoroughly and squeeze them. Place them onto paper towels or a clean dry dish rag and dry them further. Set aside. Chop up the rainbow chard and set aside.
- In a food processor, add the basil, olive oil, cashews, garlic, cheese, lemon and salt. Process on high until pesto forms. If it is not coming together easily, add a bit more olive oil and process again.
- Add some olive oil to a hot cast iron skillet. Saute the rainbow chard over medium heat until wilted. Add in the zucchini noodles and cook until they have softened just a bit. Add the pesto and incorporate into the noodles. Top the skillet with roasted tomatoes. Now it's ready to serve. I like to serve it up with an extra dollop of pesto and a bit of peccorino shaved freshly on top!