Zucchini Noodles with Pesto Recipe – If you’re craving pasta but want to keep things light, fresh, and healthy, the Zucchini Noodles with Pesto Recipe is a perfect choice. Often called “zoodles,” zucchini noodles are spiralized strands of zucchini that mimic the look and texture of traditional spaghetti but are naturally low in carbs, calories, and gluten-free.
Paired with a rich, aromatic basil pesto sauce, this dish is a delicious way to enjoy the essence of Italian cuisine without the heaviness of pasta.
Recipe Details
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Cuisine: Italian / Mediterranean
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Course: Main Course / Light Meal
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Servings: 4
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Calories: ~230 kcal per serving
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Prep Time: 15 minutes
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Active Cooking Time: 10 minutes
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Resting Time: 5 minutes
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Total Time: 30 minutes
Equipment Needed
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Spiralizer or julienne peeler (to make zucchini noodles)
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Blender or food processor (for pesto)
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Large skillet or pan
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Knife and cutting board
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Mixing bowl
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Wooden spoon or tongs
Ingredients
For the Zucchini Noodles
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4 medium zucchinis (firm and fresh)
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1 tablespoon olive oil
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Salt, to taste
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Pepper, to taste
For the Pesto Sauce
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2 cups fresh basil leaves (packed)
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2 cloves of garlic
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¼ cup pine nuts (or walnuts for variation)
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½ cup extra virgin olive oil
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½ cup Parmesan cheese, grated (optional for vegan: use nutritional yeast)
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Salt and pepper, to taste
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Juice of ½ lemon (for brightness)
Nutrition Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | ~230 kcal |
| Protein | 7 g |
| Fat | 18 g |
| Saturated Fat | 3 g |
| Carbohydrates | 10 g |
| Fiber | 3 g |
| Sugar | 5 g |
| Sodium | 220 mg |
| Cholesterol | 5 mg |
| Vitamin C | 40% DV |
| Calcium | 10% DV |
| Iron | 8% DV |
Instructions
Step 1: Prepare the Zucchini Noodles
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Wash and dry the zucchinis thoroughly.
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Use a spiralizer or julienne peeler to cut them into thin noodle-like strands.
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Place the zoodles in a colander and lightly sprinkle with salt. Let them sit for 5–10 minutes to draw out excess moisture.
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After resting, gently pat the noodles dry with a paper towel.
💡 Tip: Avoid over-salting — you only need a small pinch to remove excess water. Too much salt can make them soggy.
Step 2: Make the Pesto Sauce
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In a blender or food processor, combine:
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Fresh basil leaves
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Garlic cloves
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Pine nuts
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Lemon juice
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Parmesan cheese (or nutritional yeast for vegans)
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Pulse until ingredients are roughly chopped.
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Slowly drizzle in olive oil while blending until smooth and creamy.
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Taste and season with salt and pepper as needed.
💡 Tip: Adjust the consistency — add more olive oil for a thinner sauce or more cheese/nuts for a thicker one.
Step 3: Cook the Zucchini Noodles
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Heat 1 tablespoon olive oil in a large skillet over medium heat.
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Add the zucchini noodles and sauté gently for 2–3 minutes, just until slightly tender but still firm (al dente).
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Avoid overcooking — they should remain bright green and slightly crisp.
💡 Tip: If the pan releases water from the zucchini, drain the excess liquid before adding pesto.
Step 4: Combine Zoodles with Pesto
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Turn off the heat and add the prepared pesto sauce to the warm noodles.
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Toss gently with tongs until the zoodles are evenly coated in pesto.
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If desired, add cherry tomatoes, grilled chicken, or shrimp at this stage for extra flavor and color.
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Taste and adjust seasoning with salt, pepper, or a squeeze of lemon juice.
Step 5: Serve and Garnish
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Divide the Zucchini Noodles with Pesto among serving bowls or plates.
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Garnish with Parmesan cheese, toasted pine nuts, or fresh basil leaves.
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Serve immediately while warm and aromatic.
🥗 Serving Idea: Pair with garlic bread or a side salad for a complete meal.
Tips for the Best Zucchini Noodles with Pesto Recipe
Use Firm Zucchini: Soft or overripe zucchini will release too much water.
Don’t Overcook: Quick sautéing keeps them crisp and prevents sogginess.
Salt Early, Drain Well: This helps control moisture.
Make Fresh Pesto: Homemade pesto is more vibrant than store-bought.
Use a Light Touch: Zucchini noodles absorb sauce easily, so toss gently.
Conclusion
The Zucchini Noodles with Pesto Recipe is a delicious example of how healthy eating can be vibrant, satisfying, and full of flavor. With its tender zoodles coated in aromatic basil pesto, this dish captures the essence of Italian cuisine while staying low-carb and nutrient-rich.
