Zucchini 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
Scale
- 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
Find it online: https://recipestokeep.com/zucchini-noodles-with-pesto/