Description
These Zucchini Noodles with Pesto are fresh, light, and bursting with flavor — the perfect quick and healthy meal! Tossed in a vibrant basil pesto, this low-carb pasta alternative comes together in just minutes and tastes absolutely delicious.
Ingredients
3 medium zucchinis, spiralized
1/2 cup fresh basil leaves
1/4 cup grated Parmesan cheese
1/4 cup pine nuts (or walnuts)
1 garlic clove
1/3 cup olive oil
1 tbsp lemon juice
Salt and black pepper, to taste
Cherry tomatoes, halved (optional, for garnish)
Extra Parmesan, for serving
Instructions
1. Spiralize the zucchinis into noodles and set aside on a paper towel to absorb excess moisture.
2. In a food processor, combine basil, Parmesan, pine nuts, garlic, lemon juice, salt, and pepper.
3. Pulse until finely chopped, then slowly drizzle in olive oil while blending until smooth and creamy.
4. Heat a large skillet over medium heat and add 1 tsp olive oil.
5. Add zucchini noodles and sauté for 1–2 minutes, just until slightly tender (do not overcook).
6. Remove from heat and toss immediately with the prepared pesto.
7. Serve topped with cherry tomatoes and extra Parmesan cheese.
Notes
Use store-bought pesto for an even quicker version.
Add grilled shrimp or chicken for a protein boost.
For a vegan option, skip Parmesan or use nutritional yeast instead.
- Prep Time: 10 mins
- Cook Time: 5 mins
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 310
- Sugar: 5g
- Sodium: 310mg
- Fat: 27g
- Saturated Fat: 5g
- Unsaturated Fat: 21g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 10mg
Keywords: zucchini noodles, pesto zoodles, healthy pasta alternative, low carb dinner, quick summer meal