Zucchini Noodles with Pesto
Zucchini noodles, also known as “zoodles,” have gained immense popularity as a delicious and healthy alternative to traditional pasta. With their light and fresh flavor, zucchini noodles can elevate any meal while providing a low-carb option that fits perfectly into various dietary preferences.
When tossed with homemade or store-bought pesto, these zoodles become a vibrant dish that is not only nutritious but also quick and easy to prepare.
Pesto, a classic Italian sauce made from fresh basil, garlic, pine nuts, Parmesan cheese, and olive oil, brings a burst of flavor that complements the mild taste of zucchini.
This recipe combines the two to create a delightful dish that can be served as a light main course, a side dish, or even as a meal prep option. Let’s explore how to create this fresh and tasty dish!
Ingredients
- 4 medium zucchinis (about 1 pound)
- 2 cups fresh basil leaves
- 2 cloves garlic, minced
- 1/3 cup pine nuts (or walnuts for a different flavor)
- 1/2 cup grated Parmesan cheese (or nutritional yeast for a vegan option)
- 1/2 cup extra-virgin olive oil
- Salt and pepper to taste
- Cherry tomatoes (for garnish, optional)
- Additional pine nuts or grated Parmesan for serving (optional)
How to Make Zucchini Noodles with Pesto
Prepare the Zucchini Noodles: Start by washing the zucchinis. Using a spiralizer, julienne peeler, or mandoline, create zucchini noodles. If you don’t have any of these tools, you can simply slice the zucchini into thin strips with a knife. Set the zoodles aside on a clean kitchen towel to absorb excess moisture.
Make the Pesto: In a food processor, combine the fresh basil leaves, minced garlic, pine nuts, and Parmesan cheese. Pulse the ingredients until finely chopped. With the food processor running, slowly drizzle in the olive oil until the pesto reaches your desired consistency. Scrape down the sides as needed. Season with salt and pepper to taste. If you prefer a creamier pesto, you can add a bit more olive oil or a splash of water.
Cook the Zucchini Noodles: In a large skillet, heat a drizzle of olive oil over medium heat. Add the zucchini noodles to the skillet and sauté for about 2-3 minutes, stirring gently. You want to cook them until they are just tender but still have a bit of crunch. Avoid overcooking to prevent them from becoming mushy.
Combine Noodles and Pesto: Once the zucchini noodles are cooked, remove the skillet from the heat. Add the prepared pesto and toss gently to coat the zoodles evenly. If you like, reserve a little pesto for drizzling on top before serving.
Serve: Divide the zucchini noodles into serving bowls. Garnish with halved cherry tomatoes, additional pine nuts, or grated Parmesan cheese, if desired. Enjoy this dish warm or at room temperature.
Chef’s Note
Choosing Zucchini: Look for firm, medium-sized zucchinis without blemishes for the best texture. Smaller zucchinis tend to be sweeter and have fewer seeds.
Storing Pesto: Homemade pesto can be stored in the refrigerator for up to a week. To preserve the vibrant green color, cover the surface with a thin layer of olive oil.
Pasta Lovers: If you crave the traditional pasta texture, you can combine zoodles with whole wheat or gluten-free pasta for added heartiness.
Adding Protein: For a complete meal, consider adding grilled chicken, shrimp, or chickpeas for protein. Toss them in with the zucchini noodles and pesto.
Nutrition Information (Per Serving)
- Calories: 250 kcal
- Protein: 7g
- Carbohydrates: 11g
- Fat: 22g
- Saturated Fat: 4g
- Cholesterol: 12mg
- Fiber: 3g
- Sugar: 4g
- Sodium: 200mg
Zucchini noodles with pesto is a nutritious dish that provides a good balance of healthy fats from the olive oil and nuts, vitamins from the zucchini and basil, and protein from the cheese.
It’s a fantastic choice for anyone looking to enjoy a delicious and satisfying meal that is also light and refreshing. Perfect for a quick weeknight dinner or a leisurely weekend lunch, this recipe is sure to become a favorite in your home. Enjoy your zoodles!
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