Spring Recipes Dinner: Pesto Zucchini Noodles
Light and fresh Pesto Zucchini Noodles, gluten-free and low-carb, quick to prepare for a spring dinner.
Looking for a refreshing and healthy dinner option this spring? Look no further! Our Pesto Zucchini Noodles recipe is not only delicious but also incredibly easy to prepare, making it a perfect meal for busy weeknights.
Pesto Zucchini Noodles
- Light and fresh, perfect for springtime meals.
- Gluten-free and low-carb, ideal for various dietary needs.
- Quick prep time makes it perfect for busy weeknights.
Ingredients
- 2 medium zucchini (spiralized into noodles)
- 1 cup fresh basil
- 1/4 cup pine nuts
- 1/2 cup grated Parmesan cheese
- 2 cloves garlic
- 1/4 cup olive oil
- Salt and pepper to taste
How to Make
Begin by spiralizing your zucchini into noodles using a spiralizer. Set them aside. In a food processor, combine basil, pine nuts, Parmesan cheese, garlic, and a pinch of salt. Process until finely blended, then slowly drizzle in olive oil to create a smooth pesto sauce. In a large skillet, lightly sauté the zucchini noodles over medium heat for about 2-3 minutes, just until warmed. Add the pesto sauce and toss until evenly coated. Remove from heat and adjust seasoning with additional salt and pepper if needed.
Tips
- Choose zucchini that are firm and not overly large for best results.
- Add cherry tomatoes or grilled chicken for extra flavor and nutrition.
- Experiment with different nuts in your pesto, such as walnuts or almonds!
Make-Ahead
While the zucchini noodles are best enjoyed fresh, you can prepare the pesto in advance. Store it in an airtight container in the refrigerator for up to five days.
Storing
If you have leftovers, store them in an airtight container in the refrigerator for up to 2 days. Be aware that the noodles may become a bit soggy.
Freezing
It’s not recommended to freeze the zucchini noodles as they lose texture. However, you can freeze the pesto for up to 3 months. Just thaw when ready to use!
Reheating
To reheat, warm the noodles gently in a skillet over low heat, and add a bit of olive oil if necessary. Toss with the pesto until warmed through.
Serving Suggestions
Serve your Pesto Zucchini Noodles topped with cherry tomatoes, additional Parmesan cheese, or grilled shrimp for a complete meal. This dish pairs excellently with a light salad and a glass of white wine.
Ingredients
- 2 medium zucchini (spiralized into noodles)
- 1 cup fresh basil
- 1/4 cup pine nuts
- 1/2 cup grated Parmesan cheese
- 2 cloves garlic
- 1/4 cup olive oil
- Salt and pepper to taste
Instructions
Spiralize zucchini
Spiralize zucchini into noodles and set aside.
Make pesto
In a food processor, blend basil, pine nuts, Parmesan cheese, garlic, and salt.
Add olive oil
Slowly pour in olive oil until smooth.
Sauté zucchini noodles
Lightly sauté zucchini noodles in a skillet for 2-3 minutes.
Combine with pesto
Add pesto and toss until fully coated. Adjust seasoning if needed.
Notes
- Choose zucchini that are firm and not overly large for best results.
- Add cherry tomatoes or grilled chicken for extra flavor and nutrition.
- Experiment with different nuts in your pesto, such as walnuts or almonds!
Frequently asked questions
Can I make this vegan?
Yes. Omit the Parmesan or use a vegan cheese substitute.
Can I substitute pine nuts with walnuts or almonds?
Yes. You can substitute with walnuts or almonds; it will alter the flavor slightly.
How long does it take to make this dish?
About 20-25 minutes from start to finish.
What should I serve with this?
Pair with a simple green salad or grilled chicken or shrimp.
How should I store leftovers?
Store in an airtight container in the refrigerator for up to 2 days. Reheat gently.
