Save Experience a refreshing and vibrant meal with these Zucchini Noodles with Pesto. This dish is a perfect low-carb pasta alternative, featuring fresh zucchini spirals tossed in a fragrant, homemade basil pesto. It is an ideal choice for a quick, healthy lunch or a light dinner that doesn't compromise on flavor.
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Zucchini noodles, or "zoodles," provide a wonderful texture that pairs beautifully with the rich, nutty notes of the pesto. By using fresh lemon juice and high-quality olive oil, the sauce gains a zesty brightness that elevates the simple ingredients into a gourmet-style Italian-inspired dish.
Ingredients
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- Zucchini Noodles: 2 medium zucchinis (spiralized), 1 tablespoon olive oil, pinch of salt.
- Pesto: 1 cup fresh basil leaves (packed), 1/4 cup grated Parmesan cheese, 1/4 cup pine nuts (or walnuts), 1 garlic clove, 1/4 cup extra-virgin olive oil, 1 tablespoon lemon juice, salt and black pepper to taste.
- Garnish: Extra grated Parmesan, fresh basil leaves, crushed red pepper flakes (optional).
Instructions
- Step 1: Prepare the Pesto
- In a food processor, combine basil, Parmesan, pine nuts, and garlic. Pulse until finely chopped.
- Step 2: Blend the Sauce
- With the processor running, slowly drizzle in olive oil and lemon juice until the pesto is smooth. Season with salt and pepper to taste.
- Step 3: Spiralize
- Spiralize the zucchinis into noodles using a spiralizer or julienne peeler.
- Step 4: Sauté the Noodles
- Heat 1 tablespoon olive oil in a large skillet over medium heat. Add zucchini noodles and a pinch of salt. Sauté for 2–3 minutes until just tender but not mushy.
- Step 5: Toss and Combine
- Remove from heat and toss zucchini noodles with desired amount of pesto (start with half and add more to taste).
- Step 6: Plate and Garnish
- Divide between plates. Top with extra Parmesan, fresh basil, and red pepper flakes if desired.
Zusatztipps für die Zubereitung
To ensure the best texture, serve the zucchini noodles immediately after tossing with the pesto. Zucchini naturally releases water as it sits, so eating it fresh prevents the dish from becoming watery. Always sauté the noodles briefly to keep them al dente.
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Varianten und Anpassungen
This recipe is highly adaptable. For a vegan version, substitute nutritional yeast for the Parmesan cheese. If you have a nut allergy, sunflower seeds work as a great replacement for pine nuts. For extra protein, you can add grilled chicken or tossed cherry tomatoes for a burst of color.
Serviervorschläge
Garnish each serving with a sprinkle of extra Parmesan and a few fresh basil leaves. If you enjoy a bit of spice, crushed red pepper flakes provide a lovely contrast to the creamy pesto. This dish pairs excellently with a crisp side salad or a light white wine.
Save Whether you're following a specific diet or just looking for a delicious way to eat more vegetables, these Zucchini Noodles with Pesto are a satisfying choice. With only 320 calories and 9g of carbohydrates per serving, it's a nutrient-dense meal that feels indulgent and fresh.
Recipe Help & Answers
- → How do I prevent zucchini noodles from becoming watery?
Sauté the noodles briefly for just 2-3 minutes over medium heat until barely tender. Avoid overcooking, which causes water release. Pat spiralized zucchini dry with paper towels before cooking if they seem especially moist. Serve immediately after tossing with pesto for optimal texture.
- → Can I make the pesto ahead of time?
Absolutely. Prepare pesto up to 5 days in advance and store in an airtight container in the refrigerator. Press a piece of plastic wrap directly onto the surface to prevent oxidation. The flavors often develop and intensify after a day or two. Bring to room temperature before tossing with warm noodles.
- → What can I use instead of pine nuts?
Walnuts offer a lovely earthy alternative and cost significantly less. Cashews work beautifully for a creamier texture. For nut-free versions, sunflower seeds provide pleasant crunch and subtle flavor. Hemp seeds or pumpkin seeds also create delicious variations while accommodating various allergies.
- → Is this dish suitable for meal prep?
The pesto meal preps wonderfully and can be made several days ahead. However, zucchini noodles are best prepared fresh since they release water and become soggy when stored. If meal prepping, spiralize zucchini just before serving. Alternatively, store components separately and combine quickly when ready to eat.
- → How can I add more protein to this dish?
Grilled chicken breast strips pair perfectly with the fresh pesto flavors. Shrimp cook in minutes and complement the lightness of zucchini. White beans or chickpeas stirred in create a hearty vegetarian version. A soft-poached egg on top adds protein plus luxurious richness when yolk mingles with pesto.
