Save to Pinterest Zucchini Noodles With Pesto is a vibrant, low-carb pasta alternative that brings the fresh flavors of an Italian garden to your plate. Featuring fresh zucchini spirals tossed in a fragrant homemade basil pesto, this dish is perfect for anyone seeking a quick, healthy meal that doesn't compromise on taste.
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This easy-to-make dish transforms simple garden vegetables into a gourmet experience. Whether you're looking for a light lunch or a vegetarian main course, these zoodles offer a refreshing way to enjoy classic pesto flavors.
Ingredients
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- Zucchini Noodles: 2 medium zucchinis (spiralized), 1 tablespoon olive oil, and a 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, with salt and black pepper to taste.
- Garnish: Extra grated Parmesan, fresh basil leaves, and optional crushed red pepper flakes.
Instructions
- 1. Prepare the pesto
- In a food processor, combine basil, Parmesan, pine nuts, and garlic. Pulse until finely chopped.
- 2. Emulsify the sauce
- With the processor running, slowly drizzle in olive oil and lemon juice until the pesto is smooth. Season with salt and pepper to taste.
- 3. Prepare the zucchini
- Spiralize the zucchinis into noodles using a spiralizer or julienne peeler.
- 4. Sauté the noodles
- 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.
- 5. Combine
- Remove from heat and toss zucchini noodles with your desired amount of pesto (start with half and add more to taste).
- 6. Garnish and serve
- Divide between plates. Top with extra Parmesan, fresh basil, and red pepper flakes if desired.
Zusatztipps für die Zubereitung
To ensure the best texture, serve the dish immediately. Zucchini naturally releases water if it sits for too long, which can dilute the sauce. If you do not have a spiralizer, a simple julienne peeler works perfectly to create thin, noodle-like strands.
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Varianten und Anpassungen
For a vegan version, substitute the Parmesan cheese with nutritional yeast. If you have a nut allergy, toasted sunflower seeds make an excellent replacement for pine nuts. You can also increase the protein content by adding grilled chicken or toss in some cherry tomatoes for extra color and acidity.
Serviervorschläge
Present this dish in shallow bowls to showcase the vibrant green of the pesto. A final sprinkle of crushed red pepper flakes adds a subtle heat that complements the garlic and lemon, while fresh basil leaves provide a beautiful aromatic finish.
Save to Pinterest This nutritious meal provides 320 calories and 8g of protein per serving, making it a guilt-free way to enjoy the classic taste of Italian-inspired cuisine. Serve it fresh and enjoy the bright, herbaceous notes of homemade pesto.
Recipe FAQs
- → How do I prevent zucchini noodles from becoming watery?
Sauté the noodles briefly over medium heat for just 2–3 minutes until tender but still holding their shape. Avoid overcooking, and serve immediately after tossing with pesto to prevent moisture release.
- → Can I make the pesto ahead of time?
Absolutely. Prepare the basil pesto up to 5 days in advance and store it in an airtight container in the refrigerator with a thin layer of olive oil on top to preserve freshness and prevent oxidation.
- → What can I substitute for pine nuts in the pesto?
Walnuts work beautifully as a more budget-friendly alternative. For nut allergies, sunflower seeds or pumpkin seeds provide similar texture while keeping the dish safe for those with nut sensitivities.
- → How do I spiralize zucchini without a spiralizer?
Use a julienne peeler to create thin, noodle-like strands, or simply slice the zucchini into thin ribbons using a vegetable peeler. The texture will vary slightly but still work wonderfully with the pesto.
- → Is this dish suitable for meal prep?
The pesto components can be prepped ahead, but for the best texture, spiralize and cook the zucchini noodles just before serving. If storing, keep pesto and noodles separate and combine right before eating.
- → Can I add protein to this dish?
Grilled chicken, sautéed shrimp, or white beans all complement the flavors beautifully. Simply cook your chosen protein separately and serve alongside or folded into the zucchini noodles.
