Greg DuPree; Food Styling: Torie Cox; Prop Styling: Chelsea Zimmer
Keep tomatoes on the counter, not in the fridge, for the best flavor and texture.
4 tablespoons extra-virgin olive oil
2 cloves garlic, minced (2 tsp.)
2 cups baby spinach
1/2 cup packed fresh flat-leaf parsley leaves
3 tablespoons drained capers
1/4 cup hempseed
2 teaspoons lemon zest, plus 2 tsp. fresh lemon juice
1/2 teaspoon salt
1/4 teaspoon black pepper
3 large or 4 small zucchini (about 2 lb. total), trimmed
2 tablespoons avocado oil
Salt and freshly ground black pepper
2 cups cherry tomatoes (about 12 oz.)
Parmesan shavings (optional)
Calories per serving 161
Fat per serving 12g
Saturated fat per serving 2g
Cholesterol per serving 0mg
Fiber per serving 4g
Protein per serving 4g
Carbohydrates per serving 11g
Sodium per serving 174mg
Iron per serving 2mg
Calcium per serving 56mg
How to Make It
Make pesto: Place 1 tablespoon of the oil and garlic in a small skillet over low heat. When mixture begins to sizzle, let cook for 30 seconds, then transfer to a food processor. Add remaining 3 tablespoons oil, spinach, parsley, capers, hempseed, lemon zest, lemon juice, salt, and pepper; blend. (Makes 3/4 cup.)
Make zoodles: With a spiralizer or julienne peeler, slice zucchini into noodles. Warm 1 tablespoon of the oil in a large skillet. Add zucchini and sprinkle with 1/2 teaspoon salt; sauté until tender, about 1 minute. Transfer to a large bowl. Add a few tablespoons pesto; gently toss. (Cover and refrigerate leftover pesto for another use.)
Warm remaining 1 tablespoon oil in same skillet over medium heat. Add tomatoes; season with salt and pepper. Cook, shaking pan often, until tomatoes soften and begin to burst, 5 to 10 minutes. Add 3 to 4 tablespoons water partway through to incorporate browned bits from bottom of pan.
Top zoodles with tomatoes and Parmesan, if desired.
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