Description
A fresh and flavorful dish made with zucchini noodles and pesto.
Ingredients
Scale
- 2 medium zucchinis
- 1 cup fresh basil leaves
- 1/4 cup grated Parmesan cheese
- 1/4 cup pine nuts (or walnuts)
- 2 cloves garlic, minced
- 1/2 cup extra virgin olive oil
- Salt and pepper to taste
- 1/2 teaspoon lemon juice (optional)
Instructions
- Begin by spiralizing the zucchinis to create noodles. If you don’t have a spiralizer, you can use a vegetable peeler to create thin strips. Set the zucchini noodles aside.
- In a food processor, combine the basil leaves, Parmesan cheese, pine nuts, and minced garlic. Pulse until the ingredients are finely chopped.
- With the food processor running, slowly drizzle in the olive oil until the mixture is smooth and creamy. If desired, add lemon juice for brightness. Season with salt and pepper to taste.
- In a large skillet over medium heat, add the zucchini noodles and sauté for 2-3 minutes until just tender but still al dente.
- Remove the skillet from heat and add the pesto to the zucchini noodles. Toss until the noodles are evenly coated.
- Serve immediately, garnished with additional Parmesan cheese and pine nuts if desired.
Notes
- For a protein boost, add grilled chicken or shrimp on top of the zucchini noodles.
- Try adding cherry tomatoes or sautéed bell peppers for extra color and flavor.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Main Dish
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 2g
- Sodium: 200mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 5mg