Description
This Summer Pesto Zucchini Noodles Pasta recipe is a light, low-carb dish packed with fresh basil pesto, zucchini, and seasonal flavors. A healthy alternative to traditional pasta, it's quick to prepare and perfect for warm weather meals. Enjoy this gluten-free, vegetarian delight bursting with flavor and nutrients.
Ingredients
4 medium zucchini, spiralized
1 cup fresh basil leaves
1/4 cup pine nuts (or walnuts)
2 cloves garlic
1/3 cup grated Parmesan cheese
1/2 cup olive oil
Salt and pepper to taste
Cherry tomatoes, halved (optional)
Grated Parmesan for garnish (optional)
Instructions
Spiralize zucchini into noodles and set aside on a paper towel to absorb moisture.
In a food processor, blend basil, pine nuts, garlic, and Parmesan until combined.
Slowly add olive oil while blending until smooth. Season with salt and pepper.
In a large skillet, lightly sauté zucchini noodles for 1–2 minutes until just tender.
Remove from heat and toss with pesto until well coated.
Top with cherry tomatoes and extra Parmesan if desired. Serve immediately.
Notes
Use store-bought pesto for a quicker version.
Do not overcook the zucchini noodles to prevent sogginess.
Add grilled chicken or shrimp for extra protein.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 bowl
- Calories: 280 kcal
- Sugar: 4 g
- Sodium: 260 mg