Zucchini Noodles with Pesto is a fresh and healthy dish that is perfect for anyone looking to enjoy a light meal or a low-carb alternative to traditional pasta. Made with spiralized zucchini and topped with a flavorful basil pesto, this recipe is easy to make and packed with taste.

Why Make This Recipe

This recipe is a great choice for several reasons. First, it is quick to prepare, making it an ideal meal for busy weeknights. Second, it is a healthy option that is low in calories and high in nutrients, thanks to the zucchini and fresh ingredients. Lastly, the pesto adds a burst of flavor that makes this dish satisfying and delicious without being heavy.

How to Make Zucchini Noodles with Pesto

Ingredients:

3 medium zucchini, spiralized into noodles
1 tbsp olive oil
Salt, to taste
2 cups fresh basil leaves
2 cloves garlic
1/4 cup pine nuts
1/4 cup grated Parmesan cheese
1/4 cup extra-virgin olive oil
Juice of 1 lemon

Directions:

Spiralize the zucchini into noodles and set aside.
In a food processor, combine basil, garlic, pine nuts, Parmesan cheese, and lemon juice.
Pulse to combine, then slowly add 1/4 cup extra-virgin olive oil until smooth.
In a skillet, heat 1 tbsp olive oil over medium heat.
Add the zucchini noodles and sauté for 2-3 minutes until slightly tender.
Toss the zucchini noodles with the pesto and season with salt to taste.
Serve immediately.

How to Serve Zucchini Noodles with Pesto

You can serve Zucchini Noodles with Pesto as a main dish or as a side. Add some cherry tomatoes, grilled chicken, or shrimp for extra protein. Top with more Parmesan cheese and fresh basil for an added touch.

How to Store Zucchini Noodles with Pesto

If you have leftovers, store them in an airtight container in the refrigerator for up to 2 days. Be aware that the zucchini noodles may become a bit softer over time. To reheat, simply warm them in a skillet over low heat until heated through.

Tips to Make Zucchini Noodles with Pesto

Make sure to not overcook the zucchini. They should be just tender, retaining some crunch.
For a nut-free version, you can leave out the pine nuts or substitute with sunflower seeds.
Adjust the amount of garlic and lemon to your taste for a milder or zestier pesto.

Variation

You can try different greens in the pesto, such as spinach or arugula, for a unique twist. Adding nuts like walnuts or cashews can also give the pesto a different flavor profile.

FAQs

1. Can I use store-bought pesto?
Yes, using store-bought pesto can save time. Just toss it with the cooked zucchini noodles.

2. Is this dish vegan?
You can make it vegan by omitting the Parmesan cheese or using a vegan alternative.

3. Can I freeze zucchini noodles?
It’s not recommended to freeze raw zucchini noodles as they can become mushy once thawed. However, cooked noodles can be frozen for a short time.

Enjoy your Zucchini Noodles with Pesto as a tasty and healthy meal option that is simple to prepare!