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–+ servings
Zucchini Noodles with Pesto

Discover the magic of Zucchini Noodles with Pesto a light yet satisfying dish ready in under 20 minutes Perfect for healthy eating enthusiasts
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Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings: 2 people
Calories: 175
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 3 medium zucchini about 1 pound total
  • 1 tablespoon olive oil for zoodles
  • 2 cloves garlic, minced for zoodles
  • to taste salt and pepper
  • 2 cups fresh basil leaves packed
  • 1/2 cup grated Parmesan cheese
  • 1/3 cup pine nuts or walnuts
  • 3 cloves garlic
  • 1/2 cup extra virgin olive oil

Equipment

  • Spiralizer
  • Large skillet
  • Food processor
  • Measuring cups and spoons

Method
 

  1. Wash zucchini thoroughly and cut off both ends.
  2. Spiralize or cut the zucchini into noodle shapes.
  3. Pat the noodles dry with paper towels to remove excess moisture.
  4. In a large skillet, heat olive oil over medium heat until shimmering.
  5. Add minced garlic and sauté for about 30 seconds until fragrant.
  6. Add the zucchini noodles and cook for 3 to 4 minutes, tossing frequently.
  7. Remove from heat and add several spoonfuls of pesto, tossing to combine.

Nutrition

Calories: 175kcalCarbohydrates: 8gProtein: 6gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 11gCholesterol: 5mgSodium: 180mgPotassium: 600mgFiber: 3gSugar: 3gVitamin A: 900IUVitamin C: 30mgCalcium: 150mgIron: 1mg

Notes

Feel free to adjust the amount of pesto used based on your taste preference. Consider adding grilled chicken or sautéed shrimp to make it a more filling meal. For a creamy version, try zucchini noodles with avocado pesto instead. Remember to pat the zoodles dry to avoid excess moisture and mushy noodles. Leftovers do not reheat well; store pesto and zoodles separately if meal prepping.
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