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Sun-dried Tomato Pesto Zoodle Spaghetti

Sun-dried Tomato & Pumpkin Sauce Stuffed Bittergourd

Image source: cookie&kate


  • Green Zucchini (2 pcs)

  • Gluten Free Pasta (Optional) (1 pack)

  • Cherry Tomatoes (1 cup)

  • Gruyere Cheese, grated, to taste

  • Sun-dried Tomato Pesto (1 jar)

  • Basil, for garnish

  • Olive Oil

  • Salt, to taste

  • Black Pepper, to taste

: available in Tall Tree Organic Subscription


Serves 2

  1. If you are using the pasta then bring a large pot of water with salt to the boil and cook a la dente according to instructions. Once ready drain and set a side

  2. Spiralize the zucchini and set aside.

  3. Take the cherry tomatoes and cook them on a skillet with medium heat with a dash of olive oil for about 7-8 minutes so that they burst open and cook in their own juices.

  4. Combine the pasta, zoodles and cherry tomato with the sun-dried tomato pesto and grate some gruyere over it adding salt and pepper to taste.

  5. Garnish with basil, plate and serve!

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