Easy recipe for zucchini noodles with pesto
This Easy Recipe for Zucchini Noodles with Pesto is a wonderful dish that is not only quick to prepare but is also deliciously light and perfect for any meal. It combines the freshness of zucchini with the rich flavor of basil pesto. This dish is a low-carb and healthy alternative to pasta that everyone will enjoy!
Ingredients
- 4 medium-large zucchini (about 2 pounds)
- 2 cups packed fresh basil leaves
- 1/4 cup pine nuts
- 1/2 cup grated Parmesan cheese
- 1/2 cup extra-virgin olive oil
- 2 cloves garlic
- 1 teaspoon salt, divided
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil
- Optional: 1/2 cup cherry tomatoes, halved
Instructions
- Prepare the Zucchini Noodles: Using a spiralizer or a mandoline slicer, cut the zucchini into noodle-shaped strands.
- Make the Pesto: In a food processor, combine the basil leaves, pine nuts, Parmesan cheese, garlic, 1/2 teaspoon of salt, and black pepper. Pulse until finely chopped. While the processor is running, gradually add the extra-virgin olive oil until the mixture becomes smooth and creamy.
- Cook the Zucchini Noodles: In a large pan, heat 1 tablespoon of olive oil over medium heat. Add the zucchini noodles and the remaining 1/2 teaspoon of salt. Cook, stirring occasionally, for 3-4 minutes or until the noodles are slightly tender but still firm to the bite.
- Combine and Serve: Remove the pan from the heat. Add the pesto to the noodles and toss until well coated. If using, gently fold in the cherry tomatoes.
- Plate and Enjoy: Serve immediately, garnished with additional Parmesan cheese and pine nuts if desired.
Nutrition Information
Per serving (approximately 4 servings total):
- Calories: 250
- Protein: 6g
- Carbohydrates: 7g
- Fat: 21g
- Fiber: 2g
Preparation and Cooking Time
Total time: 20 minutes
Servings: 4
Comments and Interactions
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For more quick and healthy recipe ideas, check out this recipe, and explore our collection of 25 quick and healthy dinner recipes.
Experience the Joy of Zucchini Noodles with Pesto
As summer fills our gardens with an abundance of fresh produce, embracing seasonal ingredients becomes both a pleasure and a necessity. One such delightful creation is the zucchini noodles with pesto, a recipe that brings the vibrant flavors of zucchini, basil, and tomatoes to your plate. It’s a dish that offers a lighter and healthier alternative to traditional pasta while retaining an aspect of familiarity and comfort.
Create a symphony of flavors by peeling zucchini into ribbons that resemble traditional pappardelle pasta. The addition of homemade pesto ensures that each noodle strand is enveloped in a lush sauce that tantalizes the taste buds. The raw crunchiness of zucchini married with the aromatic notes of basil and pine nuts delivers a meal that’s not only nutritious but irresistibly tasty.
This quick and easy recipe has the versatility to be enjoyed as a standalone meal or an elegant side dish. When paired with grilled chicken or shrimp, it transforms into a complete family dinner that’s both satisfying and nourishing. The inclusion of fresh cherry tomatoes adds color and a burst of sweetness, enhancing the overall dining experience.
To fully appreciate the potential of zucchini noodles with pesto, why not try cooking this delightful dish yourself? Invite your friends and loved ones to share in this culinary experience. Experimenting with flavors and sharing your personal tweaks allows you to create your own signature version of this summer favorite.
We encourage you to try this recipe and discover new ways to enjoy healthy cooking. After experiencing the freshness and flavor this dish offers, share your tips or results with fellow food enthusiasts. Your insights might just inspire others to embark on their own zucchini noodle adventure!
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Easy recipe for zucchini noodles with pesto
Prep time: 20 min
Servings: 4
Calories: 250Kcal
Cuisine: Mediterranean
Ingredients
4 medium-large zucchini (about 2 pounds),
2 cups packed fresh basil leaves,
1/4 cup pine nuts,
1/2 cup grated Parmesan cheese,
1/2 cup extra-virgin olive oil,
2 cloves garlic,
1 teaspoon salt, divided,
1/4 teaspoon black pepper,
1 tablespoon olive oil,
1/2 cup cherry tomatoes, halved (optional)
Instruction :
1. Prepare the Zucchini Noodles: Using a spiralizer or a mandoline slicer, cut the zucchini into noodle-shaped strands. 2. Make the Pesto: In a food processor, combine the basil leaves, pine nuts, Parmesan cheese, garlic, 1/2 teaspoon of salt, and black pepper. Pulse until finely chopped. While the processor is running, gradually add the extra-virgin olive oil until the mixture becomes smooth and creamy. 3. Cook the Zucchini Noodles: In a large pan, heat 1 tablespoon of olive oil over medium heat. Add the zucchini noodles and the remaining 1/2 teaspoon of salt. Cook, stirring occasionally, for 3-4 minutes or until the noodles are slightly tender but still firm to the bite. 4. Combine and Serve: Remove the pan from the heat. Add the pesto to the noodles and toss until well coated. If using, gently fold in the cherry tomatoes. 5. Plate and Enjoy: Serve immediately, garnished with additional Parmesan cheese and pine nuts if desired.
