Low Carb Zucchini Noodles with Pesto
A healthy and delicious alternative to traditional pasta, made with spiralized zucchini and tossed in vibrant pesto.
Equipment
- Spiralizer
- skillet
- colander
Ingredients
Zucchini Noodles
- 2 medium zucchinis Fresh and firm
- 1 tablespoon olive oil For sautéing
- 1/4 teaspoon salt To enhance flavor
- 1/4 teaspoon black pepper For seasoning
- 1/2 cup pesto Homemade or store-bought
- 1/4 cup cherry tomatoes Halved
- 1/4 cup grated Parmesan cheese For topping
- to taste fresh basil leaves For garnish
Instructions
- Spiralize the zucchinis into noodle shapes and drain excess moisture by sprinkling with salt and letting sit in a colander for 10 minutes.
- Heat olive oil in a skillet over medium heat and sauté the zoodles for 3-4 minutes until tender but still slightly crisp.
- Remove from heat and mix in the pesto until the zoodles are well coated.
- Fold in halved cherry tomatoes and sprinkle with grated Parmesan cheese.
- Garnish with fresh basil leaves and serve immediately.
Notes
Zucchini has a high water content; draining is crucial to avoid a watery dish. Serve immediately for best texture.