Zucchini Noodles with Pesto
Highlighted under: Clean Eating Recipes
I absolutely love making Zucchini Noodles with Pesto as a light, refreshing meal that burst with flavor. Using spiralized zucchini as a base, this dish is not only healthy but also incredibly satisfying. The vibrant green pesto adds a delicious herbaceous kick that perfectly complements the noodles. In just 20 minutes, I can whip up a bowl of this delightful dish that feels indulgent without the guilt. It’s perfect for a quick lunch or a light dinner, and every bite is a reminder of how simple and rewarding cooking can be.
When I first tried making Zucchini Noodles with Pesto, I was amazed by how simple it was to create a dish that felt so gourmet. The key is in the freshness of the ingredients—using freshly made pesto truly elevates the flavors. I also love adding cherry tomatoes for a burst of sweetness and color. This dish is a fantastic way to sneak in more vegetables while enjoying a classic pasta feel.
One tip that has worked wonders for me is to salt the zucchini noodles before you cook them. This step helps to draw out excess moisture, preventing the dish from becoming watery. It’s a small trick that makes a big difference in creating the perfect texture for your noodles.
Why You'll Love This Recipe
- Fresh and vibrant flavors that transport you to the Mediterranean
- Easy to prepare in just 20 minutes for a quick weeknight dinner
- A great way to enjoy a low-carb, veggie-packed meal
Mastering the Zucchini Noodles
To achieve the perfect texture with spiralized zucchini, it’s essential to choose firm zucchinis that are free of blemishes. When spiralizing, aim for noodles that are consistently thin, about 1/8 inch thick, which will ensure a tender bite once cooked. If you find the noodles too watery, consider salting them lightly and letting them sit for a few minutes before cooking to draw out excess moisture. This will help maintain their shape and prevent a soggy dish.
Cooking the zucchini noodles requires just the right amount of time. Use medium heat to sauté, as high heat can quickly turn them mushy. I recommend stirring frequently for about 3-4 minutes until they are just tender yet still have a slight crunch. The goal is to maintain the al dente texture that adds a satisfying bite to the meal, complementing the richness of the pesto.
Pesto Perfection
When making the pesto, using fresh basil really makes a difference in flavor. Look for bright green leaves without any bruising. If you can’t find pine nuts, walnuts or sunflower seeds can serve as great substitutes while still providing that nutty undertone. To enhance the flavor of the pesto, you can toast the nuts lightly in a dry skillet over medium heat until they are fragrant—this typically takes about 3-5 minutes.
As you blend your pesto, remember to scrape down the sides of the food processor to ensure an even consistency. The drizzle of olive oil should be gradual; this not only helps emulsify the pesto but also control the final texture. A well-made pesto will be smooth yet have a bit of texture from the nuts, with a vibrant green color that looks as good as it tastes.
Serving and Storage Tips
This dish can be enjoyed immediately or served cold, which makes it a fantastic option for meal prep or a picnic. If you want to make it ahead, you can prep the noodles and pesto separately. Store the pesto in an airtight container in the refrigerator for up to a week, and spiralized zucchini can last one to two days. Just remember to sauté the noodles right before serving to retain their crispness.
For an added layer of flavors, consider topping your Zucchini Noodles with a sprinkle of red pepper flakes for heat or a squeeze of lemon juice for brightness. Adding grilled chicken or shrimp enhances the dish by providing additional protein, making it a well-rounded meal that is still light and refreshing.
Ingredients
Gather the following ingredients to make your Zucchini Noodles with Pesto:
Ingredients
- 2 medium zucchini, spiralized
- 1 cup fresh basil leaves
- 1/4 cup grated Parmesan cheese
- 1/4 cup pine nuts
- 2 garlic cloves
- 1/2 cup olive oil
- Salt and pepper to taste
- 1 cup cherry tomatoes, halved (optional)
Make sure to wash and prepare all ingredients before starting the cooking process.
Instructions
Follow these steps to cook your Zucchini Noodles with Pesto:
Prepare the Pesto
In a food processor, combine the basil, Parmesan cheese, pine nuts, garlic, salt, and pepper. Pulse until finely chopped. With the processor running, slowly drizzle in the olive oil until the mixture reaches a smooth consistency. Taste and adjust seasoning if necessary.
Cook the Zucchini Noodles
In a large skillet over medium heat, add the spiralized zucchini noodles. Sauté for about 3-4 minutes, stirring frequently, until they have just softened but still hold their shape. Be careful not to overcook, as they can become mushy.
Combine and Serve
Remove the skillet from heat and stir in the prepared pesto until the noodles are well coated. If using, add the cherry tomatoes and toss gently. Serve immediately, garnished with extra Parmesan if desired.
Enjoy your delicious Zucchini Noodles with Pesto!
Pro Tips
- For an extra kick, consider adding some red pepper flakes to the pesto. You can also swap out pine nuts for walnuts if you're looking for a budget-friendly option.
Variations for Every Palate
Zucchini noodles are incredibly versatile. Try swapping the traditional pesto with sun-dried tomato pesto for a bolder flavor profile. This can add a different nutritional value, given that sun-dried tomatoes are rich in antioxidants. You can also incorporate other seasonal vegetables, such as bell peppers or spinach, sautéing them alongside the zucchini for a more colorful dish.
If you're looking for a vegan option, simply substitute the Parmesan cheese with nutritional yeast or a vegan cheese alternative. This maintains the cheesy flavor and rich texture while accommodating dietary preferences without sacrificing taste.
Troubleshooting Common Issues
If your zucchini noodles turn out too watery, ensure not to overcrowd the pan during cooking. This can trap steam and make them soggy. Instead, sauté them in batches if necessary. Alternatively, consider using a colander to drain any excess moisture before combining with the pesto.
For those worried about the pungency of raw garlic, you can soften its flavor by sautéing the minced garlic in the olive oil before blending it into the pesto. This technique mellows the sharpness while still infusing that delightful garlicky essence without overpowering other ingredients.
Scaling the Recipe
When preparing for a larger gathering, this recipe scales up effortlessly. For every additional two medium zucchinis, simply increase the amount of pesto ingredients proportionally. Keep in mind that the cooking time may slightly increase, so monitor the noodles for doneness as you prepare larger batches.
If you have leftovers, store the zucchini noodles separately from the pesto, as mixing them will lead to mushiness. In an airtight container, the noodles can last up to two days in the refrigerator, while the pesto will maintain freshness for a week, allowing you to enjoy this dish multiple times.
Questions About Recipes
→ Can I make the pesto in advance?
Yes, you can make the pesto ahead of time and store it in the refrigerator for up to 5 days. Just be sure to cover it with a thin layer of olive oil to prevent browning.
→ What can I substitute for zucchini noodles?
If you can't find zucchini, try using spaghetti squash or even whole grain pasta for a heartier option.
→ Is this recipe gluten-free?
Yes, zucchini noodles are naturally gluten-free, making this recipe a great choice for those with gluten intolerance.
→ Can I freeze the pesto?
Absolutely! You can freeze the pesto in an ice cube tray and transfer the cubes to a freezer bag for later use.
Zucchini Noodles with Pesto
I absolutely love making Zucchini Noodles with Pesto as a light, refreshing meal that burst with flavor. Using spiralized zucchini as a base, this dish is not only healthy but also incredibly satisfying. The vibrant green pesto adds a delicious herbaceous kick that perfectly complements the noodles. In just 20 minutes, I can whip up a bowl of this delightful dish that feels indulgent without the guilt. It’s perfect for a quick lunch or a light dinner, and every bite is a reminder of how simple and rewarding cooking can be.
Created by: Emily
Recipe Type: Clean Eating Recipes
Skill Level: Beginner
Final Quantity: 2 servings
What You'll Need
Ingredients
- 2 medium zucchini, spiralized
- 1 cup fresh basil leaves
- 1/4 cup grated Parmesan cheese
- 1/4 cup pine nuts
- 2 garlic cloves
- 1/2 cup olive oil
- Salt and pepper to taste
- 1 cup cherry tomatoes, halved (optional)
How-To Steps
In a food processor, combine the basil, Parmesan cheese, pine nuts, garlic, salt, and pepper. Pulse until finely chopped. With the processor running, slowly drizzle in the olive oil until the mixture reaches a smooth consistency. Taste and adjust seasoning if necessary.
In a large skillet over medium heat, add the spiralized zucchini noodles. Sauté for about 3-4 minutes, stirring frequently, until they have just softened but still hold their shape. Be careful not to overcook, as they can become mushy.
Remove the skillet from heat and stir in the prepared pesto until the noodles are well coated. If using, add the cherry tomatoes and toss gently. Serve immediately, garnished with extra Parmesan if desired.
Extra Tips
- For an extra kick, consider adding some red pepper flakes to the pesto. You can also swap out pine nuts for walnuts if you're looking for a budget-friendly option.
Nutritional Breakdown (Per Serving)
- Calories: 250 kcal
- Total Fat: 20g
- Saturated Fat: 3g
- Cholesterol: 10mg
- Sodium: 150mg
- Total Carbohydrates: 11g
- Dietary Fiber: 4g
- Sugars: 3g
- Protein: 6g