Cooking Time:
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
Servings:
- Serves 4
These Zucchini Noodles with Pesto are a light and flavorful dish that’s perfect for a healthy meal. Made with fresh zucchini noodles and a vibrant basil pesto, this dish is both refreshing and satisfying. Let’s dive into the recipe and create this delightful dish!
Ingredients:
For the Zucchini Noodles:
- 4 medium zucchinis, spiralized
- 1 tablespoon of olive oil
- 1/2 teaspoon of salt
- 1/4 teaspoon of black pepper
For the Basil Pesto:
- 2 cups of fresh basil leaves
- 1/2 cup of grated Parmesan cheese (or nutritional yeast for a vegan option)
- 1/3 cup of pine nuts (or walnuts)
- 2 cloves of garlic, minced
- 1/2 cup of extra-virgin olive oil
- 1 tablespoon of lemon juice
- Salt and pepper to taste
For Topping (Optional):
- Cherry tomatoes, halved
- Shaved Parmesan cheese
- Pine nuts
- Fresh basil leaves
Instructions:
Step 1: Prepare the Zucchini Noodles
- Spiralize Zucchini: Using a spiralizer, create noodles from the zucchinis. If you don’t have a spiralizer, you can use a julienne peeler or a vegetable peeler to create thin strips.
- Season Noodles: Place the zucchini noodles in a large bowl and toss with 1 tablespoon of olive oil, salt, and black pepper. Set aside.
Step 2: Prepare the Basil Pesto
- Blend Ingredients: In a food processor or blender, combine the fresh basil leaves, grated Parmesan cheese (or nutritional yeast), pine nuts, and minced garlic. Pulse until the ingredients are finely chopped.
- Add Olive Oil: With the processor running, slowly drizzle in the extra-virgin olive oil until the pesto is smooth and well combined.
- Add Lemon Juice and Season: Add the lemon juice, then season with salt and pepper to taste. Blend again briefly to combine.
Step 3: Cook the Zucchini Noodles
- Heat a Pan: Heat a large skillet over medium heat. Add the zucchini noodles and sauté for 2-3 minutes, or until they are just tender. Be careful not to overcook them, as they can become mushy.
- Remove from Heat: Remove the skillet from the heat and let the zucchini noodles cool slightly.
Step 4: Combine and Serve
- Add Pesto: Add the prepared pesto to the zucchini noodles and toss until the noodles are evenly coated.
- Plate the Dish: Divide the zucchini noodles among serving plates.
- Add Toppings: Top with cherry tomatoes, shaved Parmesan cheese, pine nuts, and fresh basil leaves if desired.
- Serve: Serve the zucchini noodles with pesto warm or at room temperature.
- Enjoy: Enjoy this light and flavorful dish!
Tips and Variations:
- Extra Flavor: Add a pinch of red pepper flakes to the pesto for a spicy kick.
- Different Nuts: Substitute or mix in other nuts like almonds, cashews, or pecans for variety.
- Creamy Pesto: Add a tablespoon of Greek yogurt or avocado to the pesto for a creamier texture.
Nutritional Information:
These zucchini noodles with pesto are a light and nutritious dish that provides a good balance of healthy fats from the olive oil and pine nuts, as well as vitamins and minerals from the fresh basil and zucchini. The dish is low in carbs, making it suitable for keto and low-carb diets.
Storage and Reheating:
- Storage: Store any leftover zucchini noodles in an airtight container in the refrigerator for up to 2 days.
- Reheating: Reheat gently in a skillet over medium-low heat until warmed through. Be careful not to overcook the noodles.
Serving Suggestions:
- With Protein: Serve with grilled chicken, shrimp, or tofu for a complete meal.
- With Salad: Pair with a fresh green salad for a light and balanced meal.
- For Meal Prep: Prepare the zucchini noodles and pesto ahead of time and enjoy as a quick and easy lunch throughout the week.
These Zucchini Noodles with Pesto are a wonderful way to enjoy a light and flavorful meal that’s perfect for any occasion. The combination of fresh zucchini noodles and vibrant basil pesto creates a dish that is both refreshing and satisfying. Enjoy these noodles with family and friends. Happy cooking!
