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Looking for a light, refreshing dish that’s easy to make and low in carbs? Zucchini Noodles with Pesto is the perfect solution! This delightful dish features spiralized zucchini tossed in a vibrant homemade pesto sauce, making it a flavorful, healthy option for any meal. Let’s get cooking!
My Personal Experience
I love this dish because it feels fresh and healthy but still satisfies those pasta cravings. The zucchini noodles absorb the pesto so well, giving each bite a delightful, herby flavor. The best part is how customizable it is; I’ve made it with grilled chicken and roasted veggies on top, and it’s always a hit! It’s the perfect meal when I’m short on time but still want something tasty and nutritious.
Why You’ll Love This Recipe
- Light & Satisfying: This recipe is light yet fulfilling, making it perfect for a quick meal that won’t leave you feeling sluggish.
- Quick to Prepare: Ready in just 20 minutes, making it ideal for a weeknight dinner when you’re in a rush.
- Versatile: You can add extra toppings like grilled meats or other veggies, making it easy to customize based on what you have in your kitchen.
Ingredients & Substitutions:
- Zucchini (3 medium): The main ingredient that replaces pasta. You can use yellow squash as an alternative for a different color.
- Fresh Basil (1 cup): The core herb for the pesto. If you don’t have basil, you can use spinach for a milder taste.
- Garlic (2 cloves): For flavoring the pesto. If you prefer a subtler taste, use one clove or garlic powder as a substitute.
- Pine Nuts (¼ cup): Traditional pesto nuts, but you can substitute with walnuts, almonds, or cashews for a different texture.
- Parmesan Cheese (½ cup, optional): Adds a savory depth to the pesto. Use nutritional yeast as a dairy-free alternative.
- Extra Virgin Olive Oil (¼ cup): Essential for creating the smooth pesto. Avocado oil works as a substitute for a milder flavor.
- Salt & Pepper: Season to taste.
- Cherry Tomatoes (optional): For topping the dish and adding a burst of color.
Step-by-Step Guide: Bring Your Recipe to Life
1. Prepare the Zucchini Noodles
Using a spiralizer or vegetable peeler, spiralize the zucchinis into noodles. If using a peeler, create thin strips resembling fettuccine. Place the spiralized zucchini in a large mixing bowl and set aside.
2. Make the Pesto Sauce
In a food processor or blender, combine the basil leaves, pine nuts, grated Parmesan cheese, garlic, and a pinch of salt. Pulse until finely chopped. While the processor is running, slowly drizzle in the olive oil until the mixture becomes a smooth paste. Taste and adjust seasoning if needed.
3. Cook the Zucchini Noodles
In a large skillet over medium heat, add the zucchini noodles. Sauté for about 2-3 minutes, just until they’re tender but still have a slight crunch. Be careful not to overcook them, as they can become mushy.
4. Combine Noodles and Pesto
Remove the skillet from heat and add the pesto sauce to the zucchini noodles. Toss everything together until the noodles are evenly coated in the pesto.
5. Serve and Garnish
Plate the zucchini noodles with pesto and, if desired, top with halved cherry tomatoes for a pop of color and extra flavor.
Tips for Perfect Zucchini Noodles with Pesto
- Choose Firm Zucchini: Look for firm, fresh zucchinis to avoid watery noodles.
- Customize Your Pesto: Feel free to add more garlic or nuts based on your taste preferences.
- Add Protein: For a complete meal, consider adding grilled chicken, shrimp, or sautéed mushrooms.
Storing Your Leftovers: Tips for Freshness and Flavor
- Refrigerate: Store any leftovers in an airtight container in the fridge for up to 2 days. The zucchini may release some moisture, so it’s best to consume it fresh.
FAQs: Everything You Need to Know
Can I use store-bought pesto?
Yes! If you’re short on time, store-bought pesto can work just as well.
Can I make this dish ahead of time?
While the pesto can be made in advance, it’s best to cook the zucchini noodles just before serving to keep them fresh and crunchy.
What other veggies can I add?
Feel free to mix in other veggies like bell peppers, spinach, or broccoli for added nutrients.
Equipment Needed:
- Spiralizer or Vegetable Peeler: A spiralizer helps create the perfect zucchini noodles, but a simple vegetable peeler or knife works just as well for slicing zucchini into noodles.
- Food Processor: For making the smooth and delicious pesto sauce. It ensures all the ingredients blend perfectly.
- Skillet: To sauté the zucchini noodles for a few minutes, ensuring they stay tender without becoming too soft.
Nutrition (per serving, makes 4 servings)
- Calories: 150
- Fat: 13g
- Protein: 5g
- Net Carbs: 4g
Zucchini Noodles with Pesto Recipe
Equipment
- Spiralizer or Vegetable Peeler
- Food Processor
- Skillet
Ingredients
- 3 medium Zucchini
- 1 cup Fresh Basil
- 2 cloved garlic
- 1/4 cup Pine nuts (or any nuts you prefer)
- 1/2 cup grated parmesan cheese (optional)
- 1/4 cup Extra Virgin Olive Oil
- Salt and pepper to taste
- Cherry Tomatoes (optional, for garnish)
Instructions
- Spiralize the zucchinis using a vegetable peeler or knife to create noodle-like shapes.
- In a food processor, combine basil, garlic, and pine nuts. Add parmesan cheese if using. Blend until fully mixed.
- With the processor on low, slowly drizzle in olive oil until the mixture becomes smooth. Taste and season with salt and pepper as desired.
- Heat a skillet over medium flame, and add the zucchini noodles (zoodles). Sauté for 2-3 minutes, just until tender but still firm to avoid mushiness.
- Remove the zoodles from the heat and mix in the prepared pesto sauce until the noodles are evenly coated.
- If desired, top with cherry tomatoes for added color and freshness. Serve immediately and enjoy!
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