Description
This recipe offers a fresh and healthy alternative to traditional pasta with zucchini noodles tossed in a vibrant pesto sauce, ready in just 15 minutes.
Ingredients
Scale
- 2 medium zucchini, ends trimmed
- 1/2 cup fresh basil leaves
- 1/4 cup pine nuts, toasted
- 1/4 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1/4 cup olive oil
- 1 tablespoon lemon juice
- Salt and black pepper to taste
Instructions
- Using a spiralizer or vegetable peeler, create noodles from the zucchini.
- In a food processor, combine basil, toasted pine nuts, Parmesan cheese, and minced garlic. Pulse until finely chopped.
- With the food processor running, slowly drizzle in the olive oil until the pesto is smooth.
- Stir in the lemon juice, salt, and pepper to taste.
- In a large bowl, toss the zucchini noodles with the prepared pesto until evenly coated.
- Serve immediately.
Notes
- For a vegan option, omit the Parmesan cheese or use a dairy-free alternative.
- To toast pine nuts, spread them in a single layer on a dry skillet over medium heat for 2-3 minutes, shaking occasionally, until lightly golden.
- If you don’t have a spiralizer, you can use a vegetable peeler to create wide, flat ‘fettuccine’ style noodles.
- This dish is best served fresh as zucchini can release water over time.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Main Course
- Method: No Cook
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 250mg
- Fat: 30g
- Saturated Fat: 5g
- Unsaturated Fat: 25g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 10mg