Zucchini Noodles With Pesto

A vibrant, low-carb pasta alternative featuring fresh zucchini spirals tossed in a fragrant homemade basil pesto. This Italian-inspired dish is perfect for a quick, healthy meal that brings together fresh flavors in just 20 minutes.

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Using a spiralizer to create zucchini noodles is a fantastic way to enjoy the texture of pasta without the heavy carbohydrates. When paired with a zesty, garlic-infused pesto, this dish becomes a light yet satisfying dinner option.

Ingredients

• Zucchini Noodles
• 2 medium zucchinis, spiralized
• 1 tablespoon olive oil
• Pinch of salt
• Pesto
• 1 cup fresh basil leaves, packed
• 1/4 cup grated Parmesan cheese
• 1/4 cup pine nuts (or walnuts for variation)
• 1 garlic clove
• 1/4 cup extra-virgin olive oil
• 1 tablespoon lemon juice
• Salt and black pepper, to taste
• Garnish
• Extra grated Parmesan
• Fresh basil leaves
• Crushed red pepper flakes (optional)

Instructions

Step 1: Prepare the pesto

In a food processor, combine basil, Parmesan, pine nuts, and garlic. Pulse until finely chopped.

Step 2: Emulsify

With the processor running, slowly drizzle in olive oil and lemon juice until the pesto is smooth. Season with salt and pepper to taste.

Step 3: Spiralize

Spiralize the zucchinis into noodles.

Step 4: Sauté

Heat 1 tablespoon olive oil in a large skillet over medium heat. Add zucchini noodles and a pinch of salt. Sauté for 2–3 minutes until just tender but not mushy.

Step 5: Toss

Remove from heat and toss zucchini noodles with desired amount of pesto (start with half and add more to taste).

Step 6: Serve

Divide between plates. Top with extra Parmesan, fresh basil, and red pepper flakes if desired.

Zusatztipps für die Zubereitung

To ensure the best result, use a spiralizer or julienne peeler for consistent noodles. When sautéing in the large skillet, keep a close eye on the time—zucchini releases water if it sits too long or is overcooked, so a quick toss with the spatula is all you need.

Varianten und Anpassungen

For a vegan version of this pesto, substitute nutritional yeast for the Parmesan cheese. If you have nut allergies, use sunflower seeds as a replacement for pine nuts. You can also add cherry tomatoes or grilled chicken for extra protein and color.

Serviervorschläge

Serve this dish immediately after tossing with the pesto to maintain the best texture. Garnish with an extra sprinkle of Parmesan and fresh basil leaves to enhance the visual appeal and aromatic profile of the meal.

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Enjoy this fresh and nutritious Zucchini Noodles With Pesto as a light lunch or a quick dinner. It is a perfect example of how simple, wholesome ingredients can be transformed into an elegant Italian-inspired meal.

Recipe FAQs

→ How do I prevent zucchini noodles from becoming watery?

Sauté the noodles briefly for just 2-3 minutes until tender but still firm. Avoid overcooking, and serve immediately after tossing with pesto to prevent excess moisture release.

→ Can I make the pesto ahead of time?

Absolutely. Prepare the pesto up to 3 days in advance and store in an airtight container in the refrigerator. The flavors actually develop and improve overnight.

→ What can I use instead of pine nuts?

Walnuts work wonderfully and are more budget-friendly. For nut-free options, try sunflower seeds or pumpkin seeds, which still provide that essential creamy texture.

→ Is this dish served hot or cold?

It's best served warm, right after sautéing the zucchini and tossing with pesto. However, leftovers can be enjoyed cold as a refreshing lunch, similar to a pasta salad.

→ How do I spiralize zucchini without a spiralizer?

Use a julienne peeler to create thin strips, or carefully slice zucchini lengthwise with a vegetable peeler to create wide ribbons. A mandoline with a julienne blade also works well.

→ Can I add protein to this dish?

Grilled chicken, shrimp, or white beans make excellent additions. Simply cook your protein separately and serve alongside or toss with the noodles and pesto.