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Zucchini Noodles with Pesto Sauce

Zucchini Noodles with Pesto

A healthy and delicious alternative to traditional pasta, made with fresh zucchini and vibrant pesto sauce.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Italian
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 4 medium Zucchinis Spiralized to create noodles.
  • 1 cup Fresh basil leaves Essential for making the pesto.
  • 1/4 cup Pine nuts Adds creaminess and nutty flavor to the pesto.
  • 1/4 cup Grated Parmesan cheese For a savory depth in the pesto.
  • 1/4 cup Olive oil Helps blend the pesto smoothly.
  • 2 cloves Garlic, minced Brings flavor to the pesto.
  • to taste Salt For seasoning.
  • to taste Pepper For seasoning.
  • 1/2 cup Cherry tomatoes, halved For garnish.
  • a few Fresh basil leaves, for garnish To enhance presentation.

Equipment

  • Spiralizer
  • Food processor
  • large skillet
  • colander
  • measuring cups
  • Measuring spoons

Method
 

  1. Spiralize the zucchinis using a spiralizer or vegetable peeler. Place them in a colander, sprinkle with salt, and let sit for 15 minutes to draw out excess moisture. Rinse and pat dry.
  2. In a food processor, combine fresh basil leaves, pine nuts, grated Parmesan cheese, minced garlic, salt, and pepper. Pulse until finely chopped. While processing, slowly drizzle in olive oil until smooth.
  3. In a large skillet, heat a drizzle of olive oil over medium heat. Add the zucchini noodles and sauté for 2-3 minutes until just tender but still al dente.
  4. Remove the skillet from heat and toss the zucchini noodles with the pesto sauce until well coated.
  5. Plate the zucchini noodles warm and garnish with halved cherry tomatoes and fresh basil leaves. Serve immediately.

Notes

Zucchini Noodles with Pesto is a light, flavorful dish perfect for a quick dinner. Customize with protein or additional vegetables as desired.