Healthy Zucchini Noodles with Pesto
This dish is a delicious, light, and nutritious twist on traditional pasta! Zucchini noodles, also known as “zoodles,” are paired with a vibrant, creamy pesto sauce for a fresh, healthy meal that’s perfect for any time of the year.
Ingredients:
2 medium zucchinis, spiralized into noodles
1 cup fresh basil leaves
1/4 cup pine nuts (or walnuts)
2 tablespoons nutritional yeast (optional, for a cheesy flavor)
1/4 cup olive oil
1 garlic clove, minced
1 tablespoon lemon juice
Salt and pepper to taste
Cherry tomatoes, halved (optional, for garnish)
Fresh parmesan or vegan cheese for garnish (optional)
Instructions:
Prepare the Zucchini Noodles:
Use a spiralizer to turn the zucchinis into noodles. If you don’t have a spiralizer, you can also use a vegetable peeler to create thin strips or ribbons.
Make the Pesto:
In a food processor, combine the basil, pine nuts, nutritional yeast (if using), garlic, and lemon juice. Pulse a few times to break everything down. With the processor running, slowly drizzle in the olive oil until the pesto reaches a creamy consistency. Season with salt and pepper to taste.
Sauté the Zoodles:
Heat a non-stick skillet over medium heat and add the zucchini noodles. Sauté for about 2-3 minutes, just until they’re slightly tender but still al dente. Be careful not to overcook them to avoid sogginess
Toss with Pesto:
Remove the zoodles from the skillet and place them in a bowl. Toss with the pesto until the noodles are evenly coated
Serve and Garnish:
Serve the zucchini noodles topped with cherry tomatoes and a sprinkle of fresh parmesan or vegan cheese, if desired
Serve and Enjoy:
This healthy zucchini noodles with pesto dish is light, refreshing, and full of flavor, making it a perfect alternative to traditional pasta.
Variations & Adaptations:
Add grilled chicken, tofu, or shrimp for extra protein.
Swap the pine nuts for almonds or cashews for a different nutty flavor.