Zucchini Noodles with Pesto
Highlighted under: Fresh & Healthy Plates
I love making Zucchini Noodles with Pesto as a light yet satisfying meal option that's perfect for any time of day. The freshness of the zucchini paired with the vibrant flavor of homemade pesto makes for a delightful dish. It's quick to prepare, taking only about 20 minutes from start to finish, which is a huge plus in my busy life. Plus, it’s a fantastic way to sneak in some veggies without sacrificing taste.
When I first ventured into the world of spiralized vegetables, I was unsure if they would truly satisfy my carb cravings. However, once I tried Zucchini Noodles with Pesto, I was hooked! The key to perfecting this dish is to avoid overcooking the zucchini; just a quick sauté keeps them firm and full of flavor.
I often make a fresh batch of pesto from scratch, blending basil, garlic, and pine nuts, then mixing it with these vibrant zucchini noodles. This method not only brightens up my plate but also fills my kitchen with the most heavenly aroma. Trust me when I say, you’ll want to make this your go-to dish for summer gatherings!
Why You'll Love This Recipe
- Fresh, garden-fresh flavors in every bite
- Quick and easy to prepare, perfect for busy nights
- A healthy and low-carb alternative to pasta
Understanding Zucchini Noodles
Zucchini noodles, also known as zoodles, are an excellent way to enjoy a lower-carb alternative to traditional pasta. The key to achieving the ideal texture is to avoid overcooking them. Cooking for just 2-3 minutes allows the noodles to retain their al dente bite, giving a satisfying crunch that balances well with the creamy pesto. Keeping the heat at medium ensures they do not turn mushy while still warming through.
When spiralizing, you want uniformity in size to ensure even cooking. If the noodles are cut in different thicknesses, some will be cooked more than others. A spiralizer is the best tool for this; however, if you only have a vegetable peeler, aim for thin, consistent strips. This will help achieve a more cohesive dish. If you find your noodles are too watery, gently squeeze them after salting to release excess moisture.
The Magic of Fresh Pesto
Fresh pesto is a key player in the flavor profile of this dish. The combination of basil, garlic, pine nuts, and Parmesan creates an aromatic and vibrant sauce that complements the zucchini perfectly. The olive oil adds a silky richness, but the quality matters—a good extra virgin olive oil can elevate the dish. I recommend looking for one that's cold-pressed for the best flavor.
While this recipe calls for pine nuts, you can easily substitute them with walnuts or almonds if needed. Toasting the nuts lightly in the skillet for a few minutes brings out their natural oils and flavors. Just be careful not to burn them; a golden color is what you'll want. If you prefer a nut-free version, consider using sunflower seeds or omitting the nuts altogether while adding more Parmesan.
Ingredients
Gather the freshest ingredients to elevate your Zucchini Noodles with Pesto.
Ingredients
- 2 medium zucchinis
- 1 cup fresh basil leaves
- 1/4 cup pine nuts
- 1 garlic clove, minced
- 1/4 cup grated Parmesan cheese
- 1/3 cup olive oil
- Salt and pepper to taste
Make sure to use fresh ingredients for the best flavor!
Instructions
Follow these simple steps to create your delicious Zucchini Noodles with Pesto.
Prepare the Zucchini Noodles
Spiralize the zucchinis using a spiralizer. If you don't have one, you can use a vegetable peeler to create thin strips. Place the noodles in a colander, sprinkle with salt, and let them sit for about 10 minutes to draw out excess moisture.
Make the Pesto
In a food processor, combine the basil, pine nuts, garlic, and grated Parmesan cheese. Pulse until well combined. While the processor is running, slowly drizzle in the olive oil until creamy. Season with salt and pepper.
Cook the Noodles
Heat a large skillet over medium heat. Add the zucchini noodles and sauté for about 2-3 minutes until slightly tender but still al dente. Remove from heat.
Combine and Serve
In a large bowl, toss the warm zucchini noodles with the prepared pesto until well coated. Serve immediately, garnished with additional Parmesan if desired.
Enjoy your fresh and healthy meal!
Pro Tips
- For extra flavor, you can add cherry tomatoes or grilled chicken to your Zucchini Noodles with Pesto.
Storage Tips
If you have leftovers, store the zucchini noodles and pesto separately. The noodles can be kept in an airtight container in the refrigerator for up to 2-3 days, but it's best to eat them fresh to enjoy the optimal texture. The pesto can also be stored in a separate container and will last about a week in the fridge. To keep the vibrant green color, press a piece of plastic wrap directly onto the surface before sealing the lid.
For longer storage, you can freeze the pesto. Pour it into an ice cube tray and freeze until solid, then transfer the cubes to a resealable bag. This way, you can defrost just the amount you need for quick meals. However, freezing zucchini noodles is not recommended since they can turn mushy once thawed.
Serving Suggestions
Zucchini noodles with pesto are delicious on their own, but they can also be a great base for additional toppings. Consider adding grilled chicken or shrimp for protein, or toss in some cherry tomatoes for a pop of color and sweetness. A sprinkle of red pepper flakes can introduce a flavor kick if you're craving a bit of heat.
For a heartier meal, pair your zoodles with a light salad on the side. A simple arugula and lemon vinaigrette can complement the dish beautifully without overpowering the fresh flavors of the pesto. If you're hosting a dinner, this dish makes an excellent centerpiece alongside a charcuterie board or garlic bread.
Questions About Recipes
→ Can I use store-bought pesto?
Absolutely! Store-bought pesto can save you time while still offering great flavor.
→ How can I make this dish vegan?
Simply omit the Parmesan cheese or substitute it with a plant-based alternative.
→ Can I meal prep this recipe?
Yes, you can prepare the zucchini noodles and pesto in advance, but it's best to combine them just before serving.
→ What other vegetables can I spiralize?
You can spiralize carrots, sweet potatoes, and cucumbers for different variations.
Zucchini Noodles with Pesto
I love making Zucchini Noodles with Pesto as a light yet satisfying meal option that's perfect for any time of day. The freshness of the zucchini paired with the vibrant flavor of homemade pesto makes for a delightful dish. It's quick to prepare, taking only about 20 minutes from start to finish, which is a huge plus in my busy life. Plus, it’s a fantastic way to sneak in some veggies without sacrificing taste.
Created by: Ethan
Recipe Type: Fresh & Healthy Plates
Skill Level: Beginner
Final Quantity: 2 servings
What You'll Need
Ingredients
- 2 medium zucchinis
- 1 cup fresh basil leaves
- 1/4 cup pine nuts
- 1 garlic clove, minced
- 1/4 cup grated Parmesan cheese
- 1/3 cup olive oil
- Salt and pepper to taste
How-To Steps
Spiralize the zucchinis using a spiralizer. If you don't have one, you can use a vegetable peeler to create thin strips. Place the noodles in a colander, sprinkle with salt, and let them sit for about 10 minutes to draw out excess moisture.
In a food processor, combine the basil, pine nuts, garlic, and grated Parmesan cheese. Pulse until well combined. While the processor is running, slowly drizzle in the olive oil until creamy. Season with salt and pepper.
Heat a large skillet over medium heat. Add the zucchini noodles and sauté for about 2-3 minutes until slightly tender but still al dente. Remove from heat.
In a large bowl, toss the warm zucchini noodles with the prepared pesto until well coated. Serve immediately, garnished with additional Parmesan if desired.
Extra Tips
- For extra flavor, you can add cherry tomatoes or grilled chicken to your Zucchini Noodles with Pesto.
Nutritional Breakdown (Per Serving)
- Calories: 250 kcal
- Total Fat: 20g
- Saturated Fat: 3g
- Cholesterol: 5mg
- Sodium: 200mg
- Total Carbohydrates: 10g
- Dietary Fiber: 3g
- Sugars: 4g
- Protein: 6g