Zucchini Noodles with Pesto
This light and flavorful dish features fresh zucchini noodles tossed in a vibrant homemade pesto. It's a quick and satisfying meal that is naturally low in carbohydrates.
An original recipe by Forkin
- Total time
- 20 min
- Serves
- 2
- Difficulty
- Easy
- Per serving
- 284 kcal
Allergen information: may contain nuts and tree nuts. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
Ingredients
- 400 gzucchini, spiralized into noodles
- 0.25 tspsalt
- 0.13 tspblack pepper, freshly ground
pesto
- 2 cupfresh basil, packed
- 0.25 cuppine nut, toasted
- 2 clovegarlic, minced
- 2 tbspnutritional yeast
- 0.5 cupolive oil
- 1 tbsplemon juice
garnish
- 100 gcherry tomato, halved(optional)
Equipment
food processor · spatula · skillet
The method
Step by step
- 1
Prepare the pesto by combining the fresh basil, pine nuts, garlic, nutritional yeast, olive oil, and lemon juice in a food processor.
About 3 min
Cook’s note: Toasting the pine nuts beforehand enhances their flavor.
- 2
Process the pesto mixture until smooth, scraping down the sides as needed.
About 1 min
Cook’s note: Add a tablespoon of water if you prefer a thinner pesto.
- 3
Heat a large skillet or non-stick pan over medium heat.
About 1 min
- 4
Add the zucchini noodles to the hot pan and cook for 2-3 minutes, stirring occasionally, until they are slightly tender but still have a bite.
About 3 min
Cook’s note: Avoid overcooking the zucchini noodles, as they can become watery and mushy.
- 5
Remove the pan from the heat and toss the cooked zucchini noodles with the prepared pesto.
About 1 min
Cook’s note: Tossing off the heat prevents the pesto from losing its vibrant color and fresh flavor.
- 6
Season with salt and black pepper to taste.
- 7
Serve immediately, garnished with halved cherry tomatoes if desired.
Per serving
Nutrition
- Calories
- 284.1kcal
- Protein
- 13.8g
- Carbs
- 18.9g
- Fat
- 19.6g
- Fibre
- 6.8g
- Sugar
- 7.2g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover zucchini noodles with pesto in an airtight container in the refrigerator.
Gently warm in a skillet over low heat for a few minutes, or eat cold.
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