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 satisfies your cravings for fresh, bold flavors without the heaviness of traditional grain-based pasta.

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Zucchini noodles, or "zoodles," provide a wonderful base for the creamy, nutty textures of the basil pesto. By quickly sautéing the spirals, you maintain a tender-crisp texture that holds up beautifully to the extra-virgin olive oil and lemon-infused sauce.

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), 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: Pesto Base

In a food processor, combine basil, Parmesan, pine nuts, and garlic. Pulse until finely chopped.

Step 2: Emulsify

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: Prepare Zoodles

Spiralize the zucchinis into noodles using a spiralizer or julienne peeler.

Step 4: Sauté

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: Combine

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

Step 6: Garnish

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

Zusatztipps für die Zubereitung

To prevent your dish from becoming watery, ensure you serve it immediately. Zucchini naturally releases water if it sits too long after cooking. Use a large skillet to avoid crowding, which helps the noodles cook evenly without becoming mushy.

Varianten und Anpassungen

For a vegan pesto, substitute nutritional yeast for the Parmesan cheese. You can also add protein such as grilled chicken or toss in some halved cherry tomatoes for a burst of sweetness and color.

Serviervorschläge

Present the dish in shallow bowls to showcase the vibrant green colors. A final sprinkle of crushed red pepper flakes and freshly torn basil leaves adds the perfect finishing touch and a hint of heat.

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Whether you are looking for a light lunch or a nutrient-dense dinner, this Zucchini Noodles with Pesto recipe offers a fresh take on Italian flavors. Enjoy the simplicity of wholesome ingredients prepared with care.

Recipe Questions & Answers

→ How do I prevent zucchini noodles from getting watery?

Sauté the noodles briefly for just 2-3 minutes until tender-crisp rather than soft. Avoid overcooking, and serve immediately after tossing with pesto to maintain the best texture.

→ Can I make the pesto ahead of time?

Yes, prepare the pesto up to 3 days in advance and store in an airtight container in the refrigerator. Drizzle a thin layer of olive oil on top to prevent oxidation and preserve freshness.

→ What can I use instead of pine nuts?

Walnuts, cashews, or almonds work wonderfully as substitutes. For nut-free options, try sunflower seeds or pumpkin seeds, which still provide a pleasant crunch and rich texture.

→ Is this dish keto-friendly?

Absolutely. Zucchini noodles are naturally low in carbohydrates, making this an excellent choice for ketogenic or low-carb eating plans. One serving contains approximately 9 grams of carbohydrates.

→ How should I store leftovers?

Store leftover zucchini noodles and pesto separately in the refrigerator. The pesto keeps for 3-4 days, while cooked noodles are best enjoyed within 1-2 days. Reheat noodles gently in a skillet before adding fresh pesto.