Looking for a healthy, low-carb dinner that doesn’t skimp on flavor? Zucchini noodles with pesto are the answer.
This dish is a fantastic alternative to traditional pasta. The zucchini noodles are light, fresh, and the perfect base for a creamy pesto sauce. Plus, it’s a great way to sneak in some veggies while satisfying your craving for something indulgent.
Why Zucchini Noodles?
Zucchini noodles, or zoodles, are a great way to enjoy pasta without all the carbs. They’re naturally gluten-free and packed with vitamins and fiber. When paired with pesto—made with fresh basil, garlic, pine nuts, and Parmesan—you get a dish that’s both nutritious and delicious.
Plus, they cook in just a few minutes, making this a perfect option for a quick weeknight meal.
Ingredients You’ll Need:
- 2 large zucchinis
- 1 cup fresh basil leaves
- 2 cloves garlic
- ¼ cup pine nuts (or walnuts)
- ¼ cup Parmesan cheese (optional)
- ½ cup extra virgin olive oil
- Salt and pepper to taste
How to Make It:
- Spiralize the zucchini using a spiralizer or julienne peeler to make noodles.
- Make the pesto: Blend basil, garlic, nuts, Parmesan (if using), and olive oil in a food processor. Add salt and pepper to taste.
- Cook the zoodles: Sauté the zucchini noodles in a pan for 2–3 minutes with a little olive oil until tender but still crisp.
- Toss the noodles in the pesto sauce until evenly coated.
- Serve and enjoy your fresh, healthy dinner!
Why You’ll Love It:
- Healthy: Zucchini is packed with nutrients like vitamins A and C, and it’s low in calories and carbs.
- Quick: You can make this meal in under 15 minutes—perfect for busy nights.
- Customizable: Want to add more protein? Toss in grilled chicken, shrimp, or tofu for a satisfying meal.
This dish is perfect for anyone looking to eat healthier without compromising on taste. Plus, it’s a great way to use up extra zucchini from your garden or the farmer’s market!
