Name: Zucchini Noodles with Pesto
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 2
Cuisine: Italian-inspired
Ingredients: 2 medium zucchini, spiralized; 2 cups fresh basil leaves; 1/4 cup pine nuts, lightly toasted; 2 cloves garlic; 1/3 cup grated Parmesan cheese; 1/2 cup extra virgin olive oil; Salt and pepper to taste; Optional toppings: cherry tomatoes, red pepper flakes

This Zucchini Noodles with Pesto recipe is a healthy, low-carb alternative to pasta. Vibrant zucchini noodles are tossed with fresh basil pesto, creating a light yet satisfying dish. Packed with nutrients and bursting with flavor, it’s perfect for a quick weeknight meal or an elegant dinner.

Recipe Tips and Tricks:

Invest in a spiralizer: It makes creating zucchini noodles a breeze, though a julienne peeler works well too.
Pat dry your noodles: Removing excess moisture helps prevent watery pesto sauce.
Use fresh ingredients: Fresh basil, garlic, and high-quality olive oil are key for the best pesto flavor.
Toast nuts for pesto: Lightly toasting pine nuts or walnuts enhances their flavor.
Don’t overcook noodles: Lightly sauté zucchini for a crisp-tender texture.

Why You’ll Love This Recipe:

This recipe is a game-changer for anyone seeking a healthy, satisfying meal without sacrificing taste. It’s gluten-free, low-carb, and packed with vitamins. The fresh pesto provides a bold, herbaceous flavor, while the zucchini noodles offer a delightful crunch. Perfect for anyone looking to balance indulgence with health-conscious eating.

Yield: Serves 2

Zucchini Noodles with Pesto

Healthy zucchini noodles tossed in fresh basil pesto, creating a low-carb, flavor-packed dinner perfect for quick meals.

Prep Time 20 minutes

Cook Time 5 minutes

Total Time 25 minutes

Ingredients

2 medium zucchini, spiralized
2 cups fresh basil leaves
1/4 cup pine nuts, lightly toasted
2 cloves garlic
1/3 cup grated Parmesan cheese
1/2 cup extra virgin olive oil
Salt and pepper to taste
Optional toppings: cherry tomatoes, red pepper flakes

Instructions

Prepare the Zucchini Noodles: Spiralize the zucchini into noodles using a spiralizer or julienne peeler. Place them on a paper towel, lightly sprinkle with salt, and let them rest for 10 minutes to release moisture. Pat dry with another towel.
Make the Pesto: In a food processor, combine fresh basil, toasted pine nuts, garlic, and Parmesan cheese. Pulse until finely chopped. Gradually drizzle in olive oil while blending until smooth. Season with salt and pepper to taste.
Cook the Zucchini Noodles: Heat a large skillet over medium heat. Add a drizzle of olive oil and sauté the zucchini noodles for 2–3 minutes until just tender. Avoid overcooking to maintain a slight crunch.
Combine and Serve: Toss the cooked zucchini noodles with the prepared pesto, ensuring even coating. Transfer to plates and garnish with optional toppings like cherry tomatoes or a sprinkle of red pepper flakes.

Notes

For a stronger pesto flavor, use more basil and garlic.
Always taste the pesto before mixing to adjust seasoning as needed.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 705Total Fat 71gSaturated Fat 11gTrans Fat 0gUnsaturated Fat 56gCholesterol 14mgSodium 455mgCarbohydrates 12gFiber 3gSugar 4gProtein 10g

The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Ingredients Notes:

Zucchini: Choose firm, medium-sized zucchini for the best noodle texture. Large zucchini may be watery and less flavorful.
Fresh Basil: The star of the pesto; its vibrant aroma and flavor are unmatched. Use only the freshest leaves.
Pine Nuts: Traditional in pesto, but feel free to substitute walnuts or almonds for a different nutty profile.
Garlic: Adds depth to the pesto. Adjust the amount based on your garlic preference.
Parmesan Cheese: Opt for freshly grated cheese for a richer and creamier pesto.
Extra Virgin Olive Oil: High-quality oil makes a big difference in taste.

Variations and Substitutions:

Add protein: Toss in grilled chicken, shrimp, or tofu for a heartier meal.
Go dairy-free: Use nutritional yeast instead of Parmesan for a vegan-friendly version.
Try different greens: Substitute spinach or arugula for basil in the pesto for a twist.
Add veggies: Mix in cherry tomatoes, bell peppers, or mushrooms for added color and nutrients.
Experiment with nuts: Swap pine nuts for cashews, pistachios, or sunflower seeds for unique flavors.

Storage Options:

Refrigerator: Store zucchini noodles and pesto separately. Noodles last up to 3 days; pesto lasts about a week in an airtight container.
Freezer: Freeze pesto in ice cube trays for portioned use. Thaw in the fridge and use within 2 months. Avoid freezing zucchini noodles as they lose texture.