Zucchini Noodles with Pesto
A delicious way to enjoy zoodles! A zesty basil pesto is tossed with the zucchini, and served with burst tomatoes and additional cheese. Enjoy as a side dish, or as a base for grilled meats or fish.
Prep Time5 minutes mins
Cook Time3 minutes mins
Total Time8 minutes mins
Course: Side Dish
Cuisine: Italian
Keyword: Pesto Zoodles, Zucchini Noodles with Pesto
Servings: 4 servings
Calories: 108kcal
spiralizer I love this one because it suctions so well to the counter and is easy to use for a wide range of vegetables!
- 2 zucchini spiralized (see how to make zoodles)
- 1 tablespoon olive oil
- 1/4-1/2 cup pesto
- cherry tomatoes sauted until burst, optional
- parmesan cheese to garnish, optional
- pine nuts to garnish, optional
Use a spiralizer or other technique to make zoodles. Learn how to make zoodles if here if you’ve never done it before!
Heat a skillet over medium high heat, and drizzle with olive oil. Add zoodles, and toss to heat through, 3-4 minutes. Do not overcook zoodles or they will release too much water and become mushy.
Add a couple spoonfuls of your favorite pesto. My favorite is this authentic Pesto Genovese.
Serve Pesto Zoodles hot, garnished with additional parmesan cheese, pine nuts, or burst cherry tomatoes, if desired.
Calories: 108kcal | Carbohydrates: 4g | Protein: 2g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 1mg | Sodium: 153mg | Potassium: 256mg | Fiber: 1g | Sugar: 3g | Vitamin A: 508IU | Vitamin C: 18mg | Calcium: 41mg | Iron: 1mg