Description
A fresh and healthy dish featuring zucchini noodles tossed in a vibrant pesto sauce, perfect for a light meal or as a side dish.
Ingredients
Scale
- 4 medium zucchinis, spiralized into noodles
- 1 cup fresh basil leaves
- 1/4 cup pine nuts
- 1/4 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1/2 cup olive oil
- Salt and pepper to taste
- Cherry tomatoes, halved (for garnish, optional)
- Extra Parmesan cheese (for serving, optional)
Instructions
- In a food processor, combine basil leaves, pine nuts, Parmesan cheese, and garlic. Pulse until finely chopped.
- With the processor running, slowly drizzle in the olive oil until the mixture is smooth. Season with salt and pepper to taste.
- In a large skillet over medium heat, add the zucchini noodles and sauté for 3-4 minutes, just until they start to soften.
- Remove from heat and stir in the pesto sauce until the noodles are well coated.
- Serve immediately, garnished with cherry tomatoes and extra Parmesan cheese if desired.
Notes
- For a vegan option, omit the Parmesan cheese or use a dairy-free alternative.
- Feel free to add grilled chicken or shrimp for added protein.
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 3
- Sodium: 150
- Fat: 18
- Carbohydrates: 10
- Fiber: 3
- Protein: 6
Keywords: zucchini noodles, pesto, healthy recipe, vegetarian pasta, low-carb meal