Imagine a dish that combines the classic comfort of pasta with the fresh, vibrant crunch of zucchini noodles, all smothered in rich, aromatic pesto and studded with intense sun-dried tomatoes. This isn't just another pasta recipe – it's a culinary adventure that will transform your dinner routine and tantalize your taste buds! Prepare to be amazed by a meal that's not only incredibly delicious but also offers a perfect balance of traditional pasta and low-carb zoodles, making it a crowd-pleaser for both health-conscious foodies and comfort food lovers.
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 2 cups pasta
- 2 cups zucchini noodles (zoodles)
- 1/2 cup sun dried tomatoes, chopped
- 1/2 cup pesto
- 1/2 cup mozzarella cheese
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C) to prepare for baking the dish.
- Bring a large pot of salted water to a boil. Add the 2 cups of pasta and cook according to package instructions until al dente. This usually takes about 8-10 minutes. Once cooked, drain the pasta and set aside.
- While the pasta is cooking, prepare the zucchini noodles (zoodles). You can use a spiralizer, julienne peeler, or a knife to create thin strips of zucchini. If using a spiralizer, aim for about 2 cups of zoodles.
- In a large mixing bowl, combine the cooked pasta, zoodles, chopped sun dried tomatoes, and pesto. Mix well to ensure that all the ingredients are evenly coated with the pesto.
- Add salt and pepper to taste, mixing thoroughly to incorporate the seasoning.
- Transfer the pasta and zoodle mixture into a greased baking dish, spreading it out evenly.
- Sprinkle the 1/2 cup of mozzarella cheese evenly over the top of the pasta and zoodles.
- Cover the baking dish with aluminum foil to prevent the cheese from browning too quickly.
- Place the covered baking dish in the preheated oven and bake for about 15 minutes.
- After 15 minutes, remove the foil and continue baking for an additional 10 minutes, or until the cheese is melted and bubbly, and the edges are slightly golden.
- Once done, remove the dish from the oven and let it cool for a few minutes before serving.
- Serve warm, garnished with additional sun dried tomatoes or fresh basil if desired. Enjoy your Baked Sun Dried Tomatoes Pesto Noodles and Zoodles!
Tips
- For the best texture, don't overcook your pasta – aim for al dente to maintain a slight firmness.
- Pat your zucchini noodles dry with a paper towel to prevent excess moisture in the final dish.
- Use high-quality pesto for maximum flavor impact – homemade or artisan store-bought works best.
- If you want to add extra protein, consider mixing in grilled chicken or shrimp before baking.
- For a crispy top, switch your oven to broil for the last 2-3 minutes of cooking (watch carefully to prevent burning).
- Experiment with different cheeses like parmesan or a blend of Italian cheeses for varied flavor profiles.
- Fresh basil as a garnish can elevate the dish's freshness and presentation.
Nutrition Facts
Calories: 285kcal
Carbohydrates: 34g
Protein: 11g
Fat: 14g
Saturated Fat: g
Cholesterol: 10mg
