Zoodles with Roasted Tomatoes, Peppers, Edamame, Ricotta & Pesto

It has been awhile since I posted on my blog! I was so busy with the Christmas holidays and New Year’s and my family visiting, that I hardly had time to even post an instagram. Don’t get me wrong, there was plenty of cooking and baking going on all week because all of my children love to cook. (including my grandchildren!) But I personally feel it is important to be in the moment when I spend time with my family. I don’t want to take the time to get the “perfect photo” of my food when everyone is celebrating and eager to eat. It is more important to me to have it look and taste amazing for my own family than to try to show it off to others on instagram.

Since the holidays are behind us (and all the little indulgences consumed), I have been making even more of an effort to eat plenty of vegetables. It’s not about dieting for me, but more about keeping in mind that my meals should be “mainly vegetables” along with whatever else I might add…and lots and lots of raw salad and greens as well.

This is a dish that fits that bill because it uses spiralized zucchini instead of pasta, and then I added even more roasted veggies for flavor. I also make it very easy for myself by using pre-made “zoodles” from the grocery store, as well as pre-made pesto. Of course you can make both of these yourselves if you wish. But sometimes it is nice to make healthy meals with as little effort as possible so it does not become a big project. The point is to make eating healthy delicious and easy, not a chore.


1 package of spiralized zucchini

2 cups of cherry tomatoes

3 – 4 sweet peppers (thinly sliced)

1 /2 cup of red onion (thinly sliced)

1 – 2 TB. of olive oil

1 /2 cup of pesto

1 cup of ricotta cheese

3/4  cup of edamame (I keep them in the freezer and blanch them before using)

1/3 cup of shaved parmesan

fresh herbs (like basil, thyme, sage, rosemary)

salt & pepper to taste

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Prepare the vegetables by chopping and slicing them and then lay them on a flat baking sheet. Brush with olive oil and season with salt & pepper. Roast at 425 degrees until softened and slightly charred on the edges.

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Meanwhile add a little olive oil to a large skillet and lightly saute the spiralized zucchini until it just barely becomes soft. (don’t overcook) Place on a platter and gently toss the pesto into the “zoodles”. Top with dollops of the ricotta, the roasted vegetables, the edamame, some herbs and then scatter it all with some shaved parmesan.

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Divide into bowls and enjoy!

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