Go Back
Zesty Pesto Zoodles offer a refreshing and nutritious twist on traditional pasta dishes, making them an ideal choice for health-conscious individuals seeking a delicious alternative. This dish features "zoodles," or zucchini noodles, which have surged in popularity among those looking to cut carbs without sacrificing flavor. Combining the vibrant taste of fresh basil pesto with the lightness of zucchini creates a satisfying meal that is both wholesome and versatile.

Spiralized Zucchini Noodles with Pesto

Discover the delicious world of Zesty Pesto Zoodles, a healthy, low-carb alternative to traditional pasta! Made with spiralized zucchini noodles and a vibrant basil pesto, this dish is perfect for any health-conscious foodie. Packed with nutrients and bursting with flavor, it's easy to prepare and incredibly versatile. Whether enjoyed as a main course or a side, Zesty Pesto Zoodles will delight your taste buds while supporting your wellness journey. Dive into this wholesome recipe today!
Print Recipe Pin Recipe

Ingredients
  

4 medium zucchinis

1 cup fresh basil leaves, packed

1/4 cup pine nuts, lightly toasted

1/4 cup freshly grated Parmesan cheese

2 garlic cloves, minced

1/3 cup extra-virgin olive oil

Salt and freshly ground black pepper, to taste

1 cup cherry tomatoes, halved

Optional: Red pepper flakes for an extra kick

Optional: Zest of 1 lemon for a refreshing lift

Instructions
 

Prepare the Zucchini Noodles:

    - Spiralize the zucchinis using a spiralizer to create long, noodle-like strands. If you don't have a spiralizer, a julienne peeler or a vegetable peeler can also work to create thin strips.

      - Place the spiralized zoodles in a colander and sprinkle with salt. Allow them to rest for about 10-15 minutes to draw out excess moisture. Afterward, rinse them under cold water and gently pat dry with paper towels to remove any remaining moisture.

        Make the Pesto:

          - In a food processor, add the fresh basil leaves, toasted pine nuts, grated Parmesan cheese, and minced garlic.

            - Pulse the ingredients together until they are finely chopped. With the processor running, slowly drizzle in the extra-virgin olive oil until the mixture achieves a smooth and creamy consistency.

              - Taste the pesto and season with salt and freshly ground black pepper as needed. For added brightness, consider mixing in the lemon zest.

                Cook the Zoodles:

                  - Heat a large skillet over medium heat. Once hot, add the prepared zucchini noodles to the skillet and sauté them for approximately 2-3 minutes. The zoodles should be just tender and retain a slight crunch; be cautious not to overcook, as they can easily become mushy.

                    Combine and Serve:

                      - Remove the skillet from heat and gently toss the sautéed zoodles with the freshly made pesto until they are evenly coated and vibrant.

                        - Incorporate the halved cherry tomatoes for a burst of color and flavor. If you enjoy heat, sprinkle some red pepper flakes on top for an added kick.

                          Presentation:

                            - To serve, plate the zoodles neatly, and garnish with additional grated Parmesan cheese, a few fresh basil leaves, and a light drizzle of olive oil to enhance the glossy appearance. This dish is best enjoyed immediately!

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