Go Back
+ servings
A large white pan shown with pesto zoodles garnished with burst cherry tomatoes.
Print Recipe
No ratings yet

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
Cook Time3 minutes
Total Time8 minutes
Course: Side Dish
Cuisine: Italian
Keyword: Pesto Zoodles, Zucchini Noodles with Pesto
Servings: 4 servings
Calories: 108kcal

Equipment

  • spiralizer I love this one because it suctions so well to the counter and is easy to use for a wide range of vegetables!

Ingredients

  • 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

Instructions

  • 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.

Video

Nutrition

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