Zucchini Noodles with Pesto
This Zucchini Noodles with Pesto recipe takes everything you love about a traditional pasta dish—the rich, herbaceous pesto sauce, the satisfying texture of noodles, and the nutty sprinkle of Parmesan cheese—and gives it a healthy twist by swapping out the usual pasta for spiralized zucchini.
Servings 4 servings
Calories 220kcal
Equipment
- Zucchini Spiralizer
Ingredients
- 4 Zucchini
- 1 cup Pesto
- 1/4 cup Parmesan cheese
- 2 tbsp Olive oil
- 2 cloves Garlic minced
- 1/2 cup Basil leaves
- 1/4 cup Pine nuts
- Salt to taste
- Pepper to taste
Instructions
- Spiralize the Zucchini: Start by washing and drying your zucchini. Using a spiralizer, create long, noodle-like strands. If you don’t have a spiralizer, a vegetable peeler or a julienne peeler works just as well.
- Heat Olive Oil: In a large skillet, warm the olive oil over medium heat.
- Sauté Zucchini Noodles: Add the minced garlic to the pan and sauté for about 30 seconds until fragrant. Toss in the zucchini noodles and cook for 2-3 minutes, stirring frequently. You want the zoodles to be tender but still have a slight crunch.
- Toss with Pesto: Remove the pan from heat and add the pesto sauce to the noodles. Toss until the zoodles are evenly coated.
- Serve: Transfer the zucchini noodles to serving plates. Top with grated Parmesan cheese, a sprinkle of salt and pepper, and, if desired, fresh basil leaves and pine nuts for garnish.