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Zucchini Noodles with Pesto

Zucchini Noodles with Pesto

Zucchini Noodles with Pesto — low carb, ready in 10 minutes, fresh and satisfying.
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Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings: 4 servings
Course: Quick & Easy Meals
Cuisine: American
Calories: 250
Ingredients Method Nutrition Notes

Ingredients
  

  • 4 medium zucchini
  • 0.5 cup store-bought pesto or homemade
  • 2 tbsp pine nuts toasted, optional
  • 0.25 cup Parmesan cheese grated, optional
  • 1 tbsp olive oil
  • 0.25 tsp salt
  • 0.125 tsp black pepper
  • 2 tbsp fresh basil leaves chopped, for garnish

Method
 

  1. Using a spiralizer or julienne peeler, create noodles from the zucchini. If you don't have these tools, you can use a vegetable peeler to make wide ribbons.
  2. Heat olive oil in a large skillet over medium heat. Add the zucchini noodles and cook for 2-3 minutes, stirring frequently, until slightly tender but still firm. Do not overcook, as they will become watery.
  3. Remove the skillet from the heat. Add the pesto to the zucchini noodles and toss gently until the noodles are evenly coated.
  4. Season with salt and black pepper to taste. Serve immediately, garnished with toasted pine nuts, grated Parmesan cheese, and fresh basil leaves, if desired.

Nutrition

Calories: 250kcalCarbohydrates: 12gProtein: 8gFat: 20gSodium: 350mgFiber: 4g

Notes

To avoid soggy zoodles, don't overcook them; they should be slightly al dente. If your pesto is very thick, you can thin it with a tablespoon of reserved pasta water (if using store-bought pesto) or a little olive oil. For extra flavor, you can briefly toast the pine nuts in a dry skillet before adding them.

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