Save Zucchini Noodles With Pesto is a vibrant, low-carb pasta alternative that brings a fresh, Italian-inspired flair to your table. Featuring tender zucchini spirals tossed in a fragrant, homemade basil pesto, this dish is the perfect solution for anyone seeking a quick, healthy meal that doesn't compromise on flavor.
Save Making your own pesto at home elevates this simple dish to something truly special. The combination of fresh basil, savory Parmesan, and a hint of lemon juice creates a bright, aromatic sauce that coats every strand of the zucchini noodles perfectly.
Ingredients
- Zucchini Noodles: 2 medium zucchinis (spiralized), 1 tablespoon olive oil, 1 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, salt and black pepper to taste
- Garnish: Extra grated Parmesan, fresh basil leaves, crushed red pepper flakes (optional)
Instructions
- Prepare the Pesto
- In a food processor, combine the basil, Parmesan, pine nuts, and garlic. Pulse until the ingredients are finely chopped.
- Emulsify the Sauce
- With the processor running, slowly drizzle in the extra-virgin olive oil and lemon juice until the pesto reaches a smooth consistency. Season with salt and pepper to taste.
- Spiralize the Zucchini
- Transform the zucchinis into long, noodle-like spirals using a spiralizer or julienne peeler.
- Sauté the Noodles
- Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the zucchini noodles and a pinch of salt. Sauté for 2–3 minutes until just tender but not mushy.
- Toss and Combine
- Remove the skillet from the heat and toss the zucchini noodles with your desired amount of pesto, starting with half and adding more as needed.
- Serve
- Divide the noodles between plates and top with extra Parmesan, fresh basil, and red pepper flakes if you enjoy a bit of heat.
Zusatztipps für die Zubereitung
To ensure the best texture, avoid overcooking the zucchini. It should be tender but still have a slight bite (al dente). Using a large skillet helps prevent the noodles from overcrowding and releasing too much moisture.
Varianten und Anpassungen
For a vegan-friendly version, simply substitute the Parmesan cheese with nutritional yeast. To add more protein, consider topping the dish with grilled chicken or adding a handful of halved cherry tomatoes for extra color. If you have a nut allergy, sunflower seeds make an excellent substitute for pine nuts.
Serviervorschläge
This dish is best served immediately, as zucchini naturally releases water if it sits for too long. Plate it while hot and garnish generously with fresh herbs and a sprinkle of chili flakes for a beautiful presentation.
Save Whether you are looking for a light lunch or a quick weeknight dinner, these zucchini noodles with pesto offer a refreshing and nutritious way to enjoy classic Italian flavors in a modern, healthy way.
Recipe FAQs
- → How do I prevent zucchini noodles from getting watery?
Sauté the noodles briefly for just 2-3 minutes until tender but still firm. Avoid overcooking, which causes them to release excess moisture and become mushy. Serve immediately after tossing with pesto for the best texture.
- → Can I make the pesto ahead of time?
Absolutely. Prepare the pesto up to 3 days in advance and store it in an airtight container in the refrigerator. The flavors often develop and become more robust after a day or two. Just give it a good stir before using.
- → What can I substitute for pine nuts?
Walnuts work beautifully as a budget-friendly alternative. For nut-free options, try sunflower seeds or pumpkin seeds. Both provide a pleasant crunch and complement the basil flavor profile nicely.
- → Is this dish suitable for meal prep?
While best enjoyed fresh, you can prep components separately. Store spiralized zucchini and pesto in different containers. Combine just before eating to maintain optimal texture and prevent sogginess.
- → How can I add more protein to this dish?
Grilled chicken breast, shrimp, or white beans make excellent additions. Crumbled tofu or pan-seared chickpeas work well for plant-based protein. Simply cook your protein choice separately and toss with the finished noodles.
- → Can I use store-bought pesto instead?
Yes, store-bought pesto works in a pinch. Look for varieties without preservatives for the best flavor. However, homemade pesto offers superior freshness and allows you to adjust ingredients to your taste preferences.