Oh my goodness, have you ever had one of those nights where you’re craving pasta, that comforting, carby goodness, but you also want to keep things super light and healthy? That’s exactly how I felt when I perfected this recipe for Zucchini noodles with pesto. It hit all the right notes – light, bursting with fresh flavor, and unbelievably quick. You know how much I love those timeless recipes that just make you feel good, right? As you can read more about on my About page, I’m all about dishes that connect us. This one is absolutely a keeper, rigorously tested right here in my kitchen to make sure it’s a winner for you too. Trust me, this vibrant and easy dish is going to become your new favorite way to enjoy a pasta-like meal without all the carbs. We even share recipes like this over on our Facebook page!
- Why You'll Love This Zucchini Noodles with Pesto
- Gather Your Ingredients for Zucchini Noodles with Pesto
- Mastering Zucchini Noodles with Pesto: Step-by-Step
- Tips for the Best Zucchini Noodles with Pesto
- Serving and Storing Your Zucchini Noodles with Pesto
- Frequently Asked Questions about Zucchini Noodles with Pesto
- Nutritional Snapshot of Zucchini Noodles with Pesto
- Share Your Zucchini Noodles with Pesto Creations!
Why You’ll Love This Zucchini Noodles with Pesto
Honestly, this recipe is a lifesaver on busy weeknights! Here’s why you’re going to be obsessed:
- Super Quick: We’re talking 15 minutes from start to finish. Seriously!
- Low-Carb Heaven: Ditch the heavy pasta and embrace these light, refreshing zucchini noodles. It’s a fantastic low-carb pasta alternative.
- Healthy & Fresh: Packed with veggies and vibrant fresh basil pesto, it’s a meal you can feel great about.
- So Versatile: Perfect as is, or add your favorite protein. It’s also a fantastic summer zucchini recipe when those garden zucchinis are overflowing!
Gather Your Ingredients for Zucchini Noodles with Pesto
Okay, let’s get everything ready to whip up these amazing Zucchini noodles with pesto. It really only takes a few fresh things to make this magic happen. Here’s what you’ll need:
- 2 medium zucchinis, and trust me, the fresher the better! Make sure to trim off those ends.
- 1 cup packed fresh basil leaves – you really want that bright, sweet basil flavor.
- 1/4 cup pine nuts. Toasting them a little first adds even more flavor, but it’s totally optional if you’re short on time.
- 2 cloves of garlic. Don’t be shy with the garlic; it’s key for that pesto punch!
- 1/4 cup grated Parmesan cheese. Go for the good stuff if you can; it really makes a difference.
- 1/4 cup extra virgin olive oil. This is what brings it all together in a beautiful, smooth pesto.
- Salt and freshly ground black pepper, just to taste.
Mastering Zucchini Noodles with Pesto: Step-by-Step
Alright, let’s roll up our sleeves and get cooking! Making these Zucchini noodles with pesto is honestly so straightforward, you’ll be amazed. It feels fancy, but it’s totally doable, even on a weeknight after a long day. We’ll break it down so you can have this deliciousness on your plate fast!
How to Spiralize Zucchini for Perfect Zoodles
First things first, we need to get those beautiful zucchini noodles, or zoodles! You’ve got a few options here. If you have a spiralizer, those are awesome for getting nice, long, even noodles. Just make sure the zucchini is fresh and firm. Trim off the ends, pop it in your spiralizer, and give it a good spin! If your spiralizer has different blades, use the one that gives you thin, spaghetti-like noodles. Got a julienne peeler? That works too, just takes a little more elbow grease. And if all else fails, a sharp knife and some patience can get you there, though the noodles might be a bit more… rustic! Just try to keep them as uniform as possible.
Making Fresh Basil Pesto from Scratch
Now for the heart of this dish – that amazing fresh basil pesto! Grab your food processor. Toss in your packed basil leaves, those pine nuts, and the garlic cloves. Give it a few pulses until everything is chopped up pretty nicely. Then, with the food processor running, you’re going to slowly drizzle in that gorgeous extra virgin olive oil. Watch as it all transforms into this creamy, dreamy, vibrant green sauce. It’s like magic! You’ll want to keep going until it’s nice and smooth, but still has a little texture. Season it up with salt and pepper to your liking. Best darn pesto ever!
Combining Zoodles and Pesto for the Best Zucchini Noodles with Pesto
Okay, here’s the crucial part for avoiding that dreaded watery zucchini noodle situation. Remember those recipe notes? Before we toss everything, we’re going to take those spiralized zoodles, put them in a bowl, sprinkle them with a little salt, and let them sit for about 10 minutes. This helps draw out some of the excess moisture. Then, just gently pat them dry with a paper towel. Now, add your beautiful pesto right over the zoodles. Gently toss everything together until every single strand is coated in that delicious pesto. It’s so satisfying to see it all come together. You can find tons of other quick ideas on my blog!
Tips for the Best Zucchini Noodles with Pesto
Okay, so you’ve got the basics down, but let me give you a few little secrets to make this Zucchini noodles with pesto absolutely sing. You know me, I love to share those little tricks that make all the difference. These are the things I’ve learned over the years that really elevate this dish!
Avoiding Watery Zoodles: A Key Tip
This is probably the most important tip for AMAZING zoodles. That salting and patting dry step? It’s not just a suggestion, it’s crucial! When you lightly salt the zucchini noodles, it draws out the excess water content – it’s like magic, but it’s really just science. Then, gently patting them dry removes that moisture before the pesto goes in. Skip this, and you’ll have a soupy mess instead of that lovely, pasta-like texture we’re going for. So don’t skip it!
Ingredient Substitutions and Variations for Zucchini Noodles with Pesto
Now, this recipe is fantastic as is, but it’s also super adaptable! Don’t have pine nuts? No worries! Walnuts or even slivered almonds work wonderfully in pesto. Want to make it dairy-free or vegan? Just leave out the Parmesan or use a good quality vegan alternative – it’s still so flavorful. And if you want to make this a heartier meal, oh boy, do I have ideas! Toss in some grilled chicken or shrimp, maybe some sun-dried tomatoes or some vibrant cherry tomatoes for a pop of sweetness. It’s so easy to customize this Zucchini noodles with pesto to whatever you’re craving!
Serving and Storing Your Zucchini Noodles with Pesto
This Zucchini noodles with pesto is a total star that’s best served right away, while the zoodles are still springy and fresh. It’s light enough to be a main dish, but if you want to build a whole meal, I love serving it alongside a simple crisp green salad or some garlic bread. For a truly satisfying weeknight dinner, it pairs beautifully with other options from our easy weeknight meals collection.
Got leftovers? Lucky you! Zucchini noodles can get a little watery if you try to reheat them too much, so my tip is to store the zoodles and pesto separately if you plan on saving any. If you’ve already tossed them, just pop them into an airtight container in the fridge. To reheat, I like to give them a quick sauté for just a minute or two over low heat, or even eat them cold. It’s still delicious!
Frequently Asked Questions about Zucchini Noodles with Pesto
Got questions about whipping up these amazing Zucchini noodles with pesto? I’ve got you! It’s such a flexible dish, so let’s clear up any little curiosities you might have so you can make them perfectly every time.
Can I make Zucchini noodles with pesto ahead of time?
While this dish is honestly best when it’s fresh, you can totally prep ahead! You can spiralize your zucchini and store it in an airtight container in the fridge for a day or two. Just make sure to do that salting and patting dry step right before you toss it with the pesto to keep things from getting watery. The pesto itself keeps really well in the fridge for about a week!
Is this a Whole30 or Paleo friendly Zucchini noodles with pesto?
Absolutely! This Zucchini noodles with pesto recipe is super easy to make Whole30 and Paleo friendly. Just leave out the Parmesan cheese from the pesto – it’s still incredibly flavorful without it! You’ll get that lovely, fresh basil and garlic taste. If you want to add protein, cooked chicken or shrimp are fantastic options that fit right into both diets.
What are the best additions to Zucchini noodles with pesto?
Oh, the possibilities are endless! For a heartier meal, grilled chicken breast or shrimp are my go-to additions. You could also add some sun-dried tomatoes for a little chew and sweet tang, or some colorful cherry tomatoes halved right at the end for a fresh pop. Some toasted pine nuts sprinkled on top for extra crunch are pretty great too!
Nutritional Snapshot of Zucchini Noodles with Pesto
Just a heads-up, the nutritional info can change a bit depending on exactly what you use, like the type of olive oil or if you add extra goodies. But generally speaking, one serving of these yummy Zucchini noodles with pesto is around:
- Calories: 350
- Fat: 30g (mostly healthy fats from the olive oil and nuts!)
- Protein: 8g
- Carbohydrates: 15g
- Fiber: 5g
It’s a really light and healthy choice, perfect for feeling good about what you’re eating!
Share Your Zucchini Noodles with Pesto Creations!
Okay, now it’s your turn! I poured my heart into making this Zucchini noodles with pesto recipe absolutely perfect, and I can’t wait to hear how it turns out for YOU. Did you add chicken? Did you try walnuts instead of pine nuts? Let me know all about it in the comments below! If you loved it, a quick rating is always appreciated too. And please, please, please share photos on social media – tag me! Seeing your creations is the absolute best part of this whole journey. You can always reach out if you have questions via my contact page too!
PrintZucchini Noodles with Pesto
A light and low-carb pasta alternative featuring fresh zucchini noodles tossed in vibrant basil pesto. This quick 15-minute dinner is perfect for a healthy weeknight meal and can be adapted for Whole30 and paleo diets.
- Prep Time: 10 min
- Cook Time: 5 min
- Total Time: 15 min
- Yield: 2 servings 1x
- Category: Dinner
- Method: No-Cook
- Cuisine: Italian-inspired
- Diet: Vegetarian
Ingredients
- 2 medium zucchini
- 1 cup fresh basil leaves
- 1/4 cup pine nuts
- 2 cloves garlic
- 1/4 cup grated Parmesan cheese
- 1/4 cup olive oil
- Salt and black pepper to taste
Instructions
- Wash the zucchini and trim the ends.
- Use a spiralizer to create noodles from the zucchini.
- In a food processor, combine basil, pine nuts, garlic, and Parmesan cheese. Pulse until finely chopped.
- With the processor running, slowly drizzle in the olive oil until the pesto is smooth.
- Season the pesto with salt and pepper.
- Add the zucchini noodles to a large bowl.
- Pour the pesto over the zucchini noodles and toss to coat evenly.
- Serve immediately.
Notes
- To avoid watery zucchini noodles, lightly salt the spiralized zucchini and let it sit for 10 minutes, then gently pat it dry with paper towels before tossing with pesto.
- For a dairy-free or vegan option, omit the Parmesan cheese or use a vegan alternative.
- Add cooked chicken, shrimp, or cherry tomatoes for a more substantial meal.
- This recipe is a great option for a keto meal plan delivery.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 300mg
- Fat: 30g
- Saturated Fat: 5g
- Unsaturated Fat: 25g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 10mg