Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Ingredients: 4 medium zucchini; 1 cup fresh basil leaves; 1/4 cup pine nuts; 2 cloves garlic; 1/4 cup grated Parmesan cheese; 1/3 cup extra virgin olive oil; Salt and pepper to taste; Optional toppings: cherry tomatoes, sliced olives, or grilled chicken

Print Recipe

This vibrant and healthy alternative to traditional pasta combines zucchini noodles with a homemade pesto sauce. The zucchini noodles provide a refreshing crunch while the pesto adds a burst of herbaceous and garlicky flavor. This dish is not only delicious but also quick and easy to prepare, making it a perfect option for a quick meal. Let’s get started!

Prep Time: 15 minutes
Cook Time: 5 minutes
Total Time: 20 minutes
Yield: 4 servings 1x

Ingredients

Units Scale

4 medium zucchini
1 cup fresh basil leaves
1/4 cup pine nuts
2 cloves garlic
1/4 cup grated Parmesan cheese
1/3 cup extra virgin olive oil
Salt and pepper to taste
Optional toppings: cherry tomatoes, sliced olives, or grilled chicken

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Instructions

Using a spiralizer or a julienne peeler, create zucchini noodles from the four medium zucchinis. Set the noodles aside on a paper towel to absorb any excess moisture.
In a food processor, combine the fresh basil leaves, pine nuts, garlic, and grated Parmesan cheese. Pulse until the ingredients are finely chopped and well combined.
With the food processor running, slowly drizzle in the extra virgin olive oil until the mixture reaches a smooth and creamy consistency. Season with salt and pepper to taste.
Heat a large non-stick skillet over medium heat. Add the zucchini noodles to the skillet and sauté for 3-4 minutes, or until they are just tender. Be careful not to overcook them, as zucchini noodles can become mushy.
Remove the skillet from heat and add the prepared pesto sauce to the zucchini noodles. Toss gently until the noodles are coated evenly with the sauce.
Serve the zucchini noodles with pesto immediately. You can top them with cherry tomatoes, sliced olives, or grilled chicken for added flavor and texture.

Notes

To prevent the zucchini noodles from becoming watery, lightly salt them and let them sit on a paper towel for a few minutes. Then, pat them dry before cooking Feel free to customize the pesto sauce by adding other herbs or greens such as spinach or arugula. This will add different flavors and make your pesto unique. If you don’t have a spiralizer or julienne peeler, you can find pre-packaged zucchini noodles in many grocery stores as a convenient alternative. Enjoy!

*Please keep in mind that the following nutritional information is based on estimates and can vary depending on the specific brands and ingredients used.

Nutrition

Serving Size: 1 serving
Calories: 210
Sugar: 4g
Sodium: 170mg
Fat: 19g
Carbohydrates: 6g
Fiber: 2g
Protein: 5g
Cholesterol: 4mg

Pair this with...

Garlic Breadsticks

To whip up a batch of garlic breadsticks, start with a basic dough mixture of flour, water, yeast, sugar, and a pinch of salt. Knead until smooth and let it rise until doubled. Once risen, divide the dough into even portions and roll each into the classic breadstick shape. Place them on a baking sheet with a little space in between. While they take a short rest, melt some butter and mix in minced garlic, a touch of salt, and perhaps some chopped parsley for a fresh twist. Brush this delightful garlic butter mixture over the top of each breadstick. Pop them into a preheated oven and bake until they're golden brown and emit that irresistible garlic aroma. Once out of the oven, give them another quick brush with the remaining garlic butter for good measure.

Olive Oil Tomatoes

Grab a bunch of fresh cherry tomatoes, washing them and patting dry. Preheat your oven to 400°F (200°C). In a mixing bowl, toss the tomatoes with a generous glug of olive oil, ensuring each tomato is gleaming with a light coat. Now, mince up some garlic – a couple of cloves should do – and sprinkle it over the tomatoes. Choose your preferred herbs; rosemary and thyme work beautifully, but basil or oregano can be divine too. Roughly chop or tear your herbs and add them to the bowl. Season everything with salt and pepper and give it a good mix. Spread this vibrant mixture on a baking sheet in a single layer. Pop it in the oven for about 20-25 minutes or until the tomatoes are soft and slightly shriveled.

Greek Side Salad

Start with a bed of crisp lettuce leaves, torn into bite-sized pieces. Slice ripe tomatoes and cool cucumbers, adding them to the mix for a burst of juiciness. Slice a red onion for a hint of sharpness, its purplish hue adding depth to the color palette. Thinly slice a yellow bell pepper, its sunny disposition brightening the dish both in flavor and appearance. Scatter in glossy black olives and top your salad with crumbles of creamy feta cheese, its tangy richness a counterpoint to the salad’s crispness. For dressing, a simple blend of olive oil, lemon juice, and perhaps a dash of oregano perfectly complements the ensemble.