Pin It Experience a vibrant, low-carb pasta alternative that doesn't compromise on flavor. This Zucchini Noodles With Pesto dish brings together fresh, spiralized zucchini and a fragrant, homemade basil pesto for a meal that feels both light and indulgent. Perfect for a quick, healthy weeknight dinner or a refreshing lunch, it is a celebration of fresh garden ingredients.
Pin It Whether you are looking to lighten up your pasta routine or simply want to use up a harvest of summer squash, these "zoodles" provide a satisfying texture and a rich, nutty coating. The combination of garlic, basil, and Parmesan creates a timeless Italian profile that everyone at the table will enjoy.
Ingredients
- 2 medium zucchinis, spiralized
- 1 tablespoon olive oil
- Pinch of salt
- 1 cup fresh basil leaves, packed
- 1/4 cup grated Parmesan cheese
- 1/4 cup pine nuts (or walnuts for variation)
- 1 garlic clove
- 1/4 cup extra-virgin olive oil
- 1 tablespoon lemon juice
- Salt and black pepper, to taste
- Extra grated Parmesan (garnish)
- Fresh basil leaves (garnish)
- Crushed red pepper flakes (optional garnish)
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.
- 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: Toss
- Remove from heat and toss zucchini noodles with desired amount of pesto (start with half and add more to taste).
- Step 6: Plate
- Divide between plates. Top with extra Parmesan, fresh basil, and red pepper flakes if desired.
Zusatztipps für die Zubereitung
To ensure the best results, use a spiralizer or julienne peeler for uniform noodles. A large skillet and a spatula are necessary for the sautéing process. It is vital to serve this dish immediately, as zucchini is high in water content and will release liquid if it sits for too long after cooking.
Varianten und Anpassungen
For a vegan-friendly version, simply substitute nutritional yeast for the Parmesan cheese. If you have a nut allergy, sunflower seeds make an excellent replacement for pine nuts. You can also add protein to the dish by tossing in grilled chicken or mixing in fresh cherry tomatoes for extra color and acidity.
Serviervorschläge
Plate the noodles immediately while warm and garnish with a generous dusting of Parmesan and whole basil leaves. For those who enjoy a bit of heat, a sprinkle of crushed red pepper flakes perfectly balances the richness of the pesto. This dish pairs beautifully with a light side salad or crusty bread.
Pin It This Zucchini Noodles With Pesto recipe is a fast, nutrient-dense way to enjoy the classic flavors of Italy. With its simple preparation and bold taste, it is sure to become a staple in your healthy meal rotation.
Recipe FAQs
- → How do I prevent zucchini noodles from getting watery?
Sauté zucchini noodles briefly over medium heat for just 2-3 minutes until tender but still firm. Avoid overcooking, which causes them to release excess water. Serve immediately after tossing with pesto for the best texture.
- → Can I make the pesto ahead of time?
Yes, prepare the pesto up to 3 days in advance and store it in an airtight container in the refrigerator. The top may darken slightly, but this doesn't affect the flavor. Bring to room temperature before tossing with warm noodles.
- → What can I substitute for pine nuts?
Walnuts work beautifully as a budget-friendly alternative. For nut-free versions, use sunflower seeds or pumpkin seeds. Both provide pleasant crunch and complement the basil and Parmesan flavors.
- → Is this dish keto-friendly?
Absolutely. Zucchini noodles are naturally low in carbohydrates, making them an excellent choice for ketogenic diets. The pesto adds healthy fats from olive oil and nuts while keeping carbs minimal.
- → How should I store leftovers?
Store zucchini noodles and pesto separately in airtight containers in the refrigerator for up to 2 days. Reheat noodles gently in a skillet, then toss with pesto just before serving. Avoid storing them already combined, as the zucchini will continue to release moisture.
- → Can I add protein to make it more filling?
Grilled chicken, shrimp, or white beans make excellent additions. Simply cook your protein separately and serve alongside or toss with the completed dish. Cherry tomatoes also add color and substance without overwhelming the fresh flavors.