Light & Healthy Pesto Zucchini Noodles: A Perfect Low-Carb, Flavorful Meal
This light and healthy dish features spiralized zucchini noodles topped with a fresh, vibrant pesto made from basil, pine nuts, garlic, Parmesan, and olive oil. It's a refreshing, low-carb alternative to pasta, with a burst of herbaceous flavor.
Ingredients
- 4 medium zucchinis – You’ll need about 4 zucchinis to create enough noodles for 2-3 servings.
- 1 cup fresh basil – Basil is the star of the pesto giving it that delicious herbal flavor.
- 1/4 cup pine nuts – Pine nuts are traditional in pesto but you can substitute them with walnuts or almonds if you prefer.
- 2 cloves garlic – Fresh garlic adds a bold kick to the pesto sauce.
- 1/4 cup Parmesan cheese – For a savory salty flavor. You can omit or use nutritional yeast for a dairy-free option.
- 1/4 cup olive oil – Extra virgin olive oil is best for a smooth rich pesto.
- 1 tablespoon lemon juice – A splash of lemon brightens up the pesto and enhances the flavors.
- Salt and pepper – To taste.
- Optional toppings – A sprinkle of red pepper flakes for a bit of spice or more Parmesan for extra richness.
Instructions
Step 1: Prepare the Zucchini Noodles
- The first step in making this dish is to turn your zucchinis into noodles. You can do this using a spiralizer, which quickly turns the zucchinis into long, thin strands, or a julienne peeler if you don’t have a spiralizer.
- If you don’t have either tool, you can also use a regular vegetable peeler to create long ribbons of zucchini. Once your zucchini noodles are ready, it’s important to remove excess moisture to avoid soggy noodles. To do this, place the zoodles in a colander, sprinkle them lightly with salt, and let them sit for about 10 minutes. After that, gently pat them dry with a paper towel or kitchen cloth.
Step 2: Make the Pesto Sauce
- While your zucchini noodles are drying, it’s time to make the pesto sauce. In a food processor, combine the fresh basil, garlic, pine nuts, Parmesan cheese, olive oil, and lemon juice. Pulse until everything is finely chopped and the mixture becomes a smooth, paste-like consistency. You can adjust the texture by adding more olive oil if needed.
- Taste the pesto and adjust the seasoning by adding more salt, pepper, or lemon juice, depending on your preferences.
Step 3: Sauté the Zucchini Noodles
- To prevent your zucchini noodles from being too watery, it’s best to sauté them lightly. Heat a non-stick skillet over medium heat and add a teaspoon of olive oil. Once hot, add the zucchini noodles and cook for about 2-3 minutes, just until they are tender but still firm. You want to preserve the crispness of the noodles.
- If you prefer your zucchini noodles to be softer, cook them for an additional 2-3 minutes. Be careful not to overcook them, or they may become mushy.
Step 4: Combine and Serve
- Once your zucchini noodles are ready, remove them from the skillet and place them in a large mixing bowl. Add the pesto sauce to the noodles and toss gently to coat them evenly. You can add more pesto if you prefer a more flavorful dish.
- Transfer the pesto zucchini noodles to serving plates, and top with optional toppings such as extra Parmesan cheese, pine nuts, or a sprinkle of red pepper flakes for some added heat.
Notes
Don’t overcook the zucchini noodles – Zucchini releases a lot of water when cooked, so be sure not to overdo it in the skillet. Just a quick sauté is all they need to stay tender yet firm.
Make ahead pesto – Pesto can be made ahead of time and stored in an airtight container in the fridge for up to a week. You can also freeze it in ice cube trays for longer storage.
Add protein – To make this dish more filling, add some grilled chicken, shrimp, or even chickpeas for extra protein.
Customize the pesto – Experiment with different nuts (like cashews or almonds) or cheese (like goat cheese or vegan Parmesan) to create a pesto that suits your tastes.