Zucchini Noodles with Pesto
A light, refreshing low-carb alternative to pasta featuring spiralized zucchini tossed in vibrant homemade basil pesto. Ready in 15 minutes – perfect for quick healthy meals!
Ingredients
- 3 medium zucchinis (spiralized)
- ½ cup fresh basil pesto (store-bought or homemade)
- 1 tbsp olive oil
- 1 clove garlic, minced
- ¼ cup cherry tomatoes, halved (optional)
- 2 tbsp pine nuts or walnuts (toasted)
- ¼ cup grated Parmesan (omit for vegan)
- Salt & pepper to taste
Instructions
- Prep Zoodles: Spiralize zucchini into noodles (or use pre-spiralized). Pat dry with paper towels to remove excess moisture.Sauté: Heat olive oil in a pan over medium. Add garlic, sauté 30 seconds. Add zucchini noodles, toss for 2–3 minutes until just tender (avoid overcooking).Combine: Remove from heat. Stir in pesto until evenly coated.Garnish: Top with cherry tomatoes, nuts, and Parmesan. Season with salt/pepper.
Notes
- For raw zoodles, skip sautéing and toss directly with pesto.
- Store-bought pesto works, but homemade enhances flavor.