Zucchini Noodles with Pesto

A Low-Carb Classic Bursting with Herbaceous Goodness

Ditch the pasta and embrace the freshness of zucchini noodles, also known as “zoodles.” This Zucchini Noodles with Pesto recipe is a perfect blend of crisp veggie spirals and rich, nutty basil pesto. It’s light yet satisfying, and comes together in under 15 minutes—ideal for quick weeknight dinners or elegant lunch plates.

Why You’ll Love This Recipe

• Low-carb and gluten-free without sacrificing flavor

• Vibrant and nutritious with fresh zucchini and basil

• Quick and easy with minimal ingredients

• Customizable with protein add-ons like grilled chicken or shrimp

Ingredients

• 4 medium zucchinis, spiralized

• ½ cup fresh basil pesto (homemade or store-bought)

• 1 tablespoon olive oil

• 2 tablespoons grated Parmesan cheese

• Salt and freshly ground black pepper to taste

• Cherry tomatoes or pine nuts for garnish (optional)

Instructions

1. Prepare the Zucchini

Use a spiralizer to turn zucchini into noodles. Place them on paper towels and lightly press to remove excess moisture. This helps prevent sogginess.

2. Sauté Briefly

Heat olive oil in a large skillet over medium heat. Add the zucchini noodles and cook for 1–2 minutes, stirring gently. Do not overcook—keep them slightly crisp.

3. Add the Pesto

Turn off the heat and toss in the pesto. Stir until the noodles are evenly coated. Season with salt and pepper.

4. Serve and Garnish

Plate immediately and sprinkle with Parmesan cheese. Garnish with halved cherry tomatoes or pine nuts if desired.

Chef’s Notes

• For extra flavor, toast your pine nuts before blending them into the pesto.

• Want protein? Top with grilled chicken, salmon, or tofu.

• Avoid watery results by not salting the zucchini before cooking.

Summary

This Zucchini Noodles with Pesto recipe is a light, fresh, and flavorful twist on classic pasta. It’s perfect for those looking for a healthy, satisfying meal that doesn’t compromise on taste or texture.