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Zucchini Noodles with Pesto

Zucchini Noodles with Pesto

Zucchini Noodles with Pesto is a light, fresh, and effortless dish that transforms zucchini into vibrant noodles tossed with a flavorful pesto. It's a quick meal perfect for busy weeknights, offering a healthy alternative to traditional pasta.
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Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings: 4 servings servings
Course: Main Course
Cuisine: Italian
Calories: 250
Ingredients Method Notes

Ingredients
  

  • 4 medium zucchini (about 2 lbs)
  • ½ cup prepared pesto
  • 1 cup cherry tomatoes, halved
  • ¼ cup freshly grated Parmesan cheese
  • ½ teaspoon garlic powder
  • ¼ teaspoon red pepper flakes (optional)
  • 1 tablespoon olive oil
  • Salt to taste
  • Black pepper to taste
  • Fresh basil leaves for garnish (optional)

Method
 

  1. Wash and trim both ends of the zucchinis. Using a spiralizer, create zucchini noodles.
  2. Place the zucchini noodles in a colander, sprinkle lightly with salt, and let them sit for 10-15 minutes to draw out excess moisture. Pat them dry with paper towels.
  3. Heat olive oil in a large skillet over medium heat. Add garlic powder and red pepper flakes, sauté for about 30 seconds until fragrant.
  4. Add the zucchini noodles to the skillet and toss gently for 2-3 minutes until slightly tender but still al dente.
  5. Remove from heat, add pesto and halved cherry tomatoes, and toss until evenly coated.
  6. Stir in freshly grated Parmesan cheese, season with salt and black pepper to taste, and serve immediately garnished with extra Parmesan and fresh basil leaves.

Notes

To prevent watery zoodles, salt them before cooking and avoid overcooking. Fresh pesto enhances the flavor significantly.