Brighten up your dinner table with this Pesto Zoodle Pasta recipe. Zucchini noodles, or zoodles, are a fantastic alternative to traditional pasta, and when paired with a homemade pesto sauce, the result is a dish bursting with fresh flavors and wholesome goodness.
Pesto Zoodle Pasta
- 3 medium zucchinis, spiralized into noodles
- 1 cup fresh basil leaves
- 1/2 cup grated Parmesan cheese
- 1/3 cup pine nuts
- 2 cloves garlic
- 1/2 cup extra-virgin olive oil
- Salt and pepper to taste
- Cherry tomatoes for garnish
- Spiralize the zucchinis into noodles and set aside.
- In a food processor, combine basil, Parmesan cheese, pine nuts, and garlic. Pulse until finely chopped.
- With the food processor running, slowly add the olive oil until the pesto reaches a smooth consistency. Season with salt and pepper to taste.
- In a large pan, heat a bit of olive oil over medium heat. Add the zucchini noodles and sauté for 2-3 minutes until just tender.
- Remove the pan from heat and toss the zoodles with the prepared pesto sauce until evenly coated.
- Serve the Pesto Zoodle Pasta in bowls, garnished with cherry tomatoes and additional Parmesan if desired.
Prep Time: 15 minutes | Cook Time: 5 minutes | Total Time: 20 minutes
Yield: 4 servings
Nutritional Information (per serving): Calories: 280, Fat: 24g, Carbohydrates: 10g, Protein: 7g