Zucchini Noodles with Pesto
Zucchini Noodles with Pesto is the perfect answer to those nights when you crave something light, fresh, and undeniably delicious.
This recipe transforms humble zucchini into a swirl of tender “noodles,” tossed in a vibrant, herbaceous pesto that’s packed with flavor.
It’s a quick, healthy dish that feels fancy but takes less time than boiling pasta.
Whether you’re aiming for a low-carb meal or just a way to sneak in more veggies, this dish delivers joy in every twirl!
How to Make It
Note: This is an overview. See recipe card below this post for ingredient quantities and full instructions.
Spiralize the Zucchini
Start by trimming the ends of the zucchinis. Use a spiralizer to create long, curly noodles. After spiralizing, gently pat the noodles dry with a clean kitchen towel to remove excess moisture, ensuring they stay crisp during cooking.
Toast the Pine Nuts
Heat a small, dry skillet over medium heat. Add the pine nuts and toast them for 2-3 minutes, shaking the pan occasionally. Watch closely to avoid burning, and remove from heat when golden and fragrant.
Make the Pesto
In a food processor, combine the basil leaves, toasted pine nuts, garlic cloves, and Parmesan cheese. Blend until the ingredients break down. Slowly drizzle in olive oil while blending to create a smooth, creamy pesto. Season with salt and pepper to taste.
Sauté the Zucchini Noodles
Heat a large skillet over medium heat and add a drizzle of olive oil. Once hot, add the zucchini noodles. Toss them gently with tongs and sauté for 2-3 minutes until they soften slightly but still retain a firm texture. Avoid overcrowding the pan.
Combine and Serve
Remove the skillet from heat and add the pesto directly to the zucchini noodles. Use tongs to toss everything together until the noodles are evenly coated in the vibrant green sauce. Plate immediately, garnishing with extra Parmesan, toasted pine nuts, and fresh basil leaves.
Pro Tips
- Pat Dry the Noodles: Removing excess moisture prevents soggy noodles.
- Toast the Pine Nuts: Toasting enhances the nutty flavor in the pesto.
- Don’t Overcook the Zoodles: A quick sauté keeps them tender yet firm.
- Make It Your Own: Add grilled chicken or shrimp for a protein boost.
Storage
- Refrigerator: Store the pesto and zucchini noodles separately in airtight containers for up to 3 days.
- Freezer: Pesto can be frozen in ice cube trays for up to 3 months. Zucchini noodles are best made fresh to avoid a watery texture.
Zucchini Noodles with Pesto
Description
These zucchini noodles tossed in vibrant basil pesto are a light yet satisfying dish that’s perfect for busy weeknights or special occasions.
With just a few fresh ingredients and minimal cooking, it’s a recipe that’s as easy as it is impressive.
Ingredients
Instructions
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Spiralize zucchinis into noodles using a spiralizer. Pat dry to remove excess moisture.
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In a food processor, blend basil, pine nuts, garlic, Parmesan, and olive oil until smooth. Season with salt and pepper.
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Heat a large skillet over medium heat. Add olive oil and zucchini noodles. Sauté for 2-3 minutes until just tender.
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Remove from heat and toss with pesto until evenly coated.
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Serve immediately, garnished with extra Parmesan, pine nuts, and fresh basil.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 180kcal
- % Daily Value *
- Total Fat 15g24%
- Total Carbohydrate 7g3%
- Dietary Fiber 2g8%
- Sugars 3g
- Protein 5g10%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Use store-bought pesto for an even quicker meal.
- Experiment with other nuts, like walnuts or almonds, in the pesto.
These values are approximate and may vary depending on the specific ingredients and brands used. Always check your ingredient labels for precise nutrition details.
