Go Back
In recent years, zoodles, or zucchini noodles, have surged in popularity as a delicious and nutritious alternative to traditional pasta. This growing trend caters to a variety of diets, including low-carb, gluten-free, and vegetarian lifestyles, making it an appealing option for health-conscious eaters everywhere. The Zesty Pesto Zoodles recipe takes this innovative dish to the next level, combining the freshness of garden ingredients with vibrant flavors, perfect for a quick, satisfying meal.

Spiralized Zucchini Noodles with Pesto

Discover a fresh and flavorful twist on your favorite pasta dish with Zesty Pesto Zoodles! This quick and easy recipe features zucchini noodles, making it a perfect low-carb, gluten-free option for health-conscious eaters. Packed with vitamins and delicious homemade pesto, this dish is not only nutritious but also incredibly satisfying. With just a handful of ingredients, you can whip up a delightful meal in no time, perfect for busy weeknights or light lunches. Dive into the world of zoodles and enjoy a vibrant, veggie-packed dish today!
Print Recipe Pin Recipe

Ingredients
  

4 medium zucchinis

1 cup fresh basil leaves

1/4 cup pine nuts (lightly toasted)

1/4 cup grated Parmesan cheese

2 garlic cloves, minced

1/3 cup extra-virgin olive oil

Salt and pepper to taste

1 cup cherry tomatoes, halved

Optional: Red pepper flakes for heat

Optional: Lemon zest for freshness

Instructions
 

Prepare the Zucchini Noodles:

    - Using a spiralizer, create zucchini noodles from each of the zucchinis. If you don’t have a spiralizer, you can use a julienne peeler or a vegetable peeler to create thin strips.

      - Once spiralized, place the zoodles in a colander and sprinkle with salt. Let them sit for 10-15 minutes to draw out excess moisture. Rinse and pat dry with paper towels.

        Make the Pesto:

          - In a food processor, combine the basil, pine nuts, Parmesan cheese, and minced garlic.

            - Pulse until the ingredients are finely chopped. While the processor is running, gradually add in the olive oil until the mixture becomes smooth and creamy.

              - Season with salt and pepper to taste. For an extra zing, you can mix in some lemon zest.

                Cook the Zoodles:

                  - Heat a large skillet over medium heat. Add the zucchini noodles and sauté for about 2-3 minutes until they are just tender but still have a slight crunch. Be careful not to overcook them, as they can become mushy.

                    Combine and Serve:

                      - Remove the skillet from heat and toss the sautéed zoodles with the prepared pesto until well coated.

                        - Stir in the halved cherry tomatoes for a pop of color and flavor. If desired, sprinkle with red pepper flakes for an extra kick.

                          Presentation:

                            - Plate the zoodles and garnish with additional Parmesan cheese, fresh basil leaves, and a drizzle of olive oil. Serve immediately and enjoy your fresh, delicious dish!

                              Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 4