Zucchini noodles, commonly known as “zoodles,” are a fantastic low-carb alternative to traditional pasta. They are light, healthy, and incredibly versatile, making them a perfect base for a variety of sauces. In this recipe, we’ll pair zoodles with a delicious homemade pesto for a quick and satisfying meal. Here’s how to make it!

Ingredients

For the Zoodles:

• 4 medium zucchinis (about 2 pounds)
• 1 tablespoon olive oil
• Salt and pepper, to taste

For the Pesto:

• 2 cups fresh basil leaves
• ⅓ cup pine nuts (or walnuts)
• 2 cloves garlic, minced
• ½ cup grated Parmesan cheese (or nutritional yeast for a vegan option)
• ⅓ cup extra virgin olive oil
• Salt and pepper, to taste
• 1 tablespoon lemon juice (optional)

Instructions

1. Prepare the Zucchini Noodles:
   • Using a spiralizer, mandoline, or vegetable peeler, create noodles from the zucchinis. If using a spiralizer, cut off the ends of the zucchini and secure it in place before turning to create long noodles. If you don’t have a spiralizer, you can slice the zucchini into thin strips.
   • Once spiralized, lightly salt the zoodles and let them sit in a colander for about 10 minutes to draw out excess moisture.
2. Make the Pesto:
   • In a food processor, combine the basil leaves, pine nuts, minced garlic, and Parmesan cheese. Pulse until finely chopped.
   • With the processor running, slowly drizzle in the olive oil until well combined and smooth. If you prefer a thinner consistency, you can add more olive oil as needed.
   • Season with salt, pepper, and lemon juice to taste.
3. Cook the Zoodles:
   • In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the zucchini noodles and sauté for about 2–3 minutes until they are just tender but still al dente. Be careful not to overcook them; they should retain some crunch.
4. Combine Zoodles and Pesto:
   • Remove the skillet from heat and add the prepared pesto to the zoodles. Toss gently until the noodles are evenly coated with the pesto.
5. Serve:
   • Plate your zoodles with pesto immediately. You can top them with additional grated Parmesan cheese or toasted pine nuts if desired.

Tips for Success

• Avoid Sogginess: To prevent your zoodles from becoming soggy, avoid cooking them for too long. They should only be sautéed until just tender.
• Customize Your Pesto: Feel free to experiment with different nuts or add ingredients like sun-dried tomatoes or spinach for variations in flavor.
• Add Protein: For added protein, consider tossing in cooked chickpeas or grilled chicken (if not strictly vegetarian).

Zucchini Noodles with Pesto is a quick, healthy meal that’s perfect for any night of the week. This dish is not only delicious but also allows you to enjoy all the flavors of traditional pasta without the carbs. Enjoy this vibrant and fresh dish as part of your plant-based meal repertoire!

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