Pesto Zucchini Noodles Recipe
Introduction
Pesto zucchini noodles are a light and refreshing alternative to traditional pasta dishes. This simple recipe combines fresh zucchini noodles with vibrant basil pesto and juicy cherry tomatoes for a quick, healthy meal.
Ingredients
- 3 medium zucchini
- ¼ to ⅓ cup basil pesto
- 1 cup cherry tomatoes
- 1 tablespoon olive oil or coconut oil
Instructions
- Step 1: Slice the zucchini into noodles using a spiralizer or mandolin slicer.
- Step 2: Heat 1 tablespoon of olive oil in a large sauté pan over medium-high heat. Add the zucchini noodles and sauté for 3 to 4 minutes until tender but still crisp.
- Step 3: Transfer the zucchini noodles to a serving bowl, then add the basil pesto and cherry tomatoes.
- Step 4: Toss everything together gently to coat the noodles evenly with the pesto and distribute the tomatoes.
Tips & Variations
- Use homemade basil pesto for a fresher taste or swap with store-bought for convenience.
- Try adding toasted pine nuts or parmesan cheese for extra texture and flavor.
- You can lightly steam the zucchini noodles instead of sautéing to keep them softer.
- For a vegan option, choose a pesto without cheese or make your own vegan version.
Storage
Store leftover pesto zucchini noodles in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan to avoid overcooking, or enjoy cold as a refreshing salad.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use regular pasta instead of zucchini noodles?
Yes, but the cooking time and method will differ. Zucchini noodles cook quickly and offer a lighter option, while traditional pasta requires boiling until al dente.
How do I prevent zucchini noodles from becoming soggy?
Saute them briefly over medium-high heat and avoid overcooking. You can also sprinkle salt on the raw noodles, let them sit to draw out moisture, then pat dry before cooking.
PrintPesto Zucchini Noodles Recipe
A light and refreshing recipe featuring zucchini noodles tossed with flavorful basil pesto and juicy cherry tomatoes. This quick and healthy dish is perfect as a low-carb alternative to traditional pasta and can be prepared in just minutes using simple ingredients.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 15 minutes
- Yield: 2–3 servings 1x
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian
- Diet: Low Carb
Ingredients
Zucchini Noodles
- 3 medium zucchini
Sauce & Vegetables
- ¼ to ⅓ cup basil pesto
- 1 cup cherry tomatoes, halved
- 1 tablespoon olive oil or coconut oil
Instructions
- Prepare the Zucchini Noodles: Slice the zucchini into noodles using a spiralizer or a mandolin slicer. This creates long, thin strands that resemble traditional pasta noodles.
- Sauté the Noodles: Heat 1 tablespoon of olive oil in a large sauté pan over medium-high heat. Add the zucchini noodles and cook for 3-4 minutes, stirring occasionally, until slightly tender but still crisp.
- Toss with Pesto and Tomatoes: Transfer the sautéed zucchini noodles to a serving bowl. Add the basil pesto and halved cherry tomatoes, then toss thoroughly to coat the noodles evenly with the sauce and distribute the tomatoes.
Notes
- Be careful not to overcook the zucchini noodles as they can become mushy quickly.
- You can substitute basil pesto with a dairy-free or homemade version for dietary preferences.
- Cherry tomatoes add a fresh burst of flavor but can be omitted or replaced with sun-dried tomatoes if desired.
- This dish is best served immediately to enjoy the fresh, crisp texture of the zucchini noodles.
Keywords: zucchini noodles, zoodles, basil pesto, low carb pasta, healthy dinner, vegetarian, quick recipe
