Zucchini Noodle Pasta
6 Medium Zucchini, Ends Trimmed
¼ Cup Chopped Cilantro Leaves And Stems
½ Cup Toasted Pine Nuts
1 Cup Cherry Tomatoes Halved
¼ Cup Fresh Lemon Juice
2 Cloves Garlic, Minced
1 Teaspoon Dijon Mustard
½ Teaspoon Dried Basil
Kosher Salt And Freshly Ground Black Pepper
½ Cup Extra-Virgin Olive Oil
½ Cup Chopped Italian Flat Leaf Parsley
- Spiralize the zucchini into noodles using the thin blade. The strands will be very long, so cut them into manageable lengths with kitchen shears.
- In a large pot of salted, boiling water, add zoodles and blanch about 2 minutes. Remove, toss in tomatoes and drain.
- Whisk lemon juice, garlic, Dijon mustard, basil, salt, and pepper together in a small microwave safe bowl. Drizzle in olive oil and whisk until sauce emulsifies; Heat in microwave about 2 minutes.
- Pour the sauce over the zoodles right before serving. Toss in sauce to gently coat. Taste and adjust the seasoning, if necessary. Sprinkle with toasted pine nuts and parsley and serve immediately with garlic bread, and white wine or beverage.