Zucchini Noodles with Pesto: A Low-Carb Twist on a Classic Pasta Dish
If you’re craving pasta but want to keep things light and healthy, Zucchini Noodles with Pesto is the perfect dish to satisfy that need. This 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. Not only is this dish gluten-free, but it’s also low-carb, making it an excellent choice for anyone looking to enjoy their favorite flavors without the guilt.
Why You’ll Love This Recipe:
This Zucchini Noodles with Pesto recipe is a game-changer for anyone looking to explore healthy pasta alternatives. Here’s why:
- Quick and Easy: With a total time of just 15 minutes, this dish is perfect for those busy weeknights when you need something fast yet flavorful.
- Low-Carb and Gluten-Free: Zucchini noodles, also known as zoodles, are a fantastic low-carb alternative to traditional pasta, making this dish perfect for those on a low-carb or gluten-free diet.
- Packed with Flavor: The fresh, vibrant flavors of basil pesto combined with the slight crunch of sautéed zucchini create a dish that’s as delicious as it is healthy.
- Customizable: This recipe is incredibly versatile. You can add extra veggies, toss in some cherry tomatoes, or even top it with shrimp or chicken breasts for added protein.
I use this Zucchini spiralizer and I love it!
Ingredients:
- 4 Zucchini: Fresh and firm, perfect for spiralizing into noodles.
- 1 cup Pesto: Use your favorite store-bought brand or homemade for extra freshness.
- 1/4 cup Parmesan cheese: Adds a nutty, salty finish.
- 2 tbsp Olive oil: For sautéing the zoodles and enhancing the pesto’s richness.
- 2 cloves Garlic, minced: Infuses the dish with a warm, aromatic depth.
- 1/2 cup Basil leaves: Optional, for garnish or extra flavor.
- 1/4 cup Pine nuts: Optional, for garnish and added texture.
- 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.
Tips for the Best Zucchini Noodles:
- Prevent Sogginess: Zucchini has a high water content, which can make your noodles soggy if you’re not careful. To avoid this, lightly salt your zoodles after spiralizing and let them sit in a colander for about 10 minutes. This draws out the excess moisture. Pat them dry with a paper towel before cooking.
- Cook Quickly: Zucchini noodles only need 2-3 minutes of cooking time to become tender. Overcooking will result in mushy noodles.
- Use a Spiralizer: For the best texture, use a spiralizer to create even, consistent noodles. If you don’t have one, a julienne peeler or even a regular vegetable peeler will do the job.
Variations:
- Pesto Zucchini Noodles with Chicken: Add cooked, sliced chicken breasts for a protein-packed meal.
- Vegan Version: Skip the Parmesan and opt for a vegan pesto. You can also add extra vegetables like cherry tomatoes, spinach, or mushrooms for added flavor and nutrients.
- Zucchini Noodles with Pesto and Tomatoes: Add a handful of halved cherry tomatoes to the pan when sautéing the zucchini noodles for a burst of color and sweetness (My favorite addition!)
Serving Suggestions:
This dish pairs wonderfully with a side of baked chicken wings or a simple salad.
If you’re looking for a more substantial meal, serve these pesto zucchini noodles alongside grilled shrimp or even as a bed for a piece of seared salmon (I LOVE these noodles with Salmon!)
Storage and Reheating:
Store any leftovers in an airtight container in the fridge for up to 2 days.
To reheat, simply warm the noodles in a skillet over medium-low heat until just heated through.
Be careful not to overcook, as I have found that zucchini noodles can become mushy when reheated.
Nutrition Information:
Per serving:
- Calories: 220
- Carbs: 8g
- Fiber: 2g
- Protein: 6g
- Fat: 19g
- Sodium: 280mg
This Zucchini Noodles with Pesto recipe is not only quick and easy but also an awesome way to enjoy a low-carb, gluten-free meal that’s full of flavor.
Whether you’re serving it as a light lunch or a side dish at dinner, it’s sure to become a new favorite in your kitchen when you need something on the lighter side!
Zucchini Noodles with Pesto
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.