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 ingredients in just 20 minutes.

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Using a spiralizer to create zucchini noodles makes this dish light yet satisfying. The combination of fresh basil leaves, pine nuts, and grated Parmesan cheese creates a classic pesto flavor that perfectly complements the sautéed zucchini spirals.

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

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 the zucchinis into noodles.

Step 4

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

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

Step 6

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

Zusatztipps für die Zubereitung

Serve immediately for the best texture; zucchini releases water if it sits too long. Ensure the zucchini is sautéed just until tender to avoid it becoming mushy, maintaining its pasta-like consistency.

Varianten und Anpassungen

For a vegan version, substitute nutritional yeast for the Parmesan cheese in the pesto. If you have a nut allergy, sunflower seeds make a great substitute for pine nuts. You can also add cherry tomatoes or grilled chicken for additional protein.

Serviervorschläge

Portion the zucchini noodles onto plates and garnish with extra grated Parmesan and fresh basil leaves. For a touch of spice, sprinkle with optional crushed red pepper flakes before serving.

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Each serving of this light meal contains 320 calories, 28g of total fat, 9g of carbohydrates, and 8g of protein. It is a nutritious and easy-to-prepare dish that fits perfectly into a healthy lifestyle.

Recipe Questions & Answers

→ How do I prevent zucchini noodles from getting watery?

Sauté the noodles briefly for just 2-3 minutes until tender but still firm. Avoid overcooking, as zucchini releases water when cooked too long. Serve immediately after tossing with pesto for the best texture.

→ Can I make the pesto ahead of time?

Yes, prepare the pesto up to 3 days in advance and store it in an airtight container in the refrigerator. The flavors often develop and improve overnight. You may need to stir in a little extra olive oil before serving if it thickens.

→ What can I use instead of pine nuts?

Walnuts make an excellent substitution and are more budget-friendly. For nut-free options, try sunflower seeds or pumpkin seeds. Both provide that essential creamy texture and nutty flavor to the pesto.

→ Is this dish freezer-friendly?

Unfortunately, zucchini noodles don't freeze well due to their high water content. The pesto can be frozen separately for up to 3 months. For best results, enjoy this dish fresh when the zucchini maintains its ideal texture.

→ How can I add more protein to this dish?

Grilled chicken breast, shrimp, or white beans complement the flavors beautifully. Crispy pancetta or prosciutto also work well for non-vegetarian versions. Simply cook your protein separately and toss it in with the pesto-coated noodles.

→ Do I need a spiralizer to make zucchini noodles?

While a spiralizer creates the most uniform noodles, a julienne peeler works as a simple alternative. You can also use a vegetable peeler to create wider ribbon-style noodles, which work just as well with pesto.