Save to Pinterest Discover the refreshing taste of summer with these vibrant Zucchini Noodles with Pesto. This low-carb pasta alternative combines the crisp texture of spiralized zucchini with a rich, aromatic homemade basil pesto, making it an ideal choice for a quick and healthy weeknight dinner that doesn't compromise on flavor.
Save to Pinterest Zucchini noodles, often affectionately called "zoodles," have revolutionized healthy cooking by providing a light, vegetable-forward base for classic sauces. When tossed with a garlic-infused basil pesto and toasted pine nuts, they create a dish that is as visually stunning as it is delicious.
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 for variation)
- 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
- Prepare the pesto: In a food processor, combine basil, Parmesan, pine nuts, and garlic. Pulse until finely chopped.
- Step 2
- 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
- Spiralize the zucchinis into noodles using a spiralizer or julienne peeler.
- Step 4
- 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
- Remove from heat and toss zucchini noodles with desired amount of pesto (start with half and add more to taste).
- Step 6
- 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 high-quality spiralizer for uniform noodles and a food processor for a creamy pesto consistency. It is vital to serve the dish immediately, as zucchini naturally releases water over time, which can dilute the sauce if left to sit too long. A large spatula is helpful for tossing the noodles gently without breaking them.
Varianten und Anpassungen
This recipe is highly adaptable. For a vegan version, simply substitute nutritional yeast for the Parmesan cheese. If you have nut allergies, sunflower seeds work as a great replacement for pine nuts. You can also boost the protein by adding grilled chicken or toss in some halved cherry tomatoes for a burst of sweetness. Always check labels on cheese to ensure they meet your dietary needs.
Serviervorschläge
Plate your zoodles in a warm bowl and finish with a sprinkle of crushed red pepper flakes for a subtle heat. Each serving provides approximately 320 calories, 28g of fat, 9g of carbohydrates, and 8g of protein, making it a balanced and light main course that pairs beautifully with a side of crusty gluten-free bread.
Save to Pinterest Whether you're exploring low-carb alternatives or simply looking for a fresh way to enjoy seasonal produce, these pesto zucchini noodles are a guaranteed crowd-pleaser. Enjoy the clean, bright flavors of this Italian-inspired classic!
Recipe FAQs
- → How do I prevent zucchini noodles from getting watery?
Sauté zucchini noodles briefly for 2–3 minutes just until tender. Avoid overcooking, which releases excess water. Serve immediately after tossing with pesto for the best texture.
- → Can I make the pesto ahead of time?
Yes, prepare pesto up to 5 days in advance and store in an airtight container in the refrigerator. The flavors often develop and improve after resting overnight.
- → What nuts work best in basil pesto?
Pine nuts offer a delicate, buttery flavor traditional to pesto. Walnuts provide a budget-friendly alternative with earthy notes. For nut-free versions, sunflower seeds or pumpkin seeds work well.
- → Is this dish suitable for meal prep?
Store pesto and zucchini noodles separately. The noodles release water over time, so keep them untouched until ready to eat. Reheat briefly in a skillet before tossing with pesto.
- → How can I add protein to this dish?
Grilled chicken, shrimp, or white beans complement the flavors beautifully. Tofu or chickpeas work for plant-based options. Simply cook your protein separately and serve alongside or mixed in.
- → What vegetables pair well with zucchini noodles and pesto?
Cherry tomatoes, roasted bell peppers, or sautéed spinach add color and nutrients. Asparagus, green beans, or broccoli also blend nicely with the basil flavors.