Teresa's Recipes
Zucchini Noodles with Fresh Basil Pesto
A vibrant, flavorful dish that is sure to delight your tastebuds. This recipe takes zucchini noodles, or 'zoodles', and tosses them in a homemade pesto sauce bursting with the fresh flavors of basil, garlic, and Parmesan cheese. Originating from the region of Liguria, Italy, pesto is a versatile sauce that pairs wonderfully with the lightness of zucchini noodles, making this dish a satisfying and healthier alternative to traditional pasta.
Ingredients
- to taste Salt
- to taste Pepper
- 1/2 cup Extra virgin olive oil
- 1/2 cup, grated, plus extra for garnish Parmesan cheese
- 1/4 cup Pine nuts
- 2, peeled Garlic cloves
- 2 cups Fresh basil leaves
- 4, spiralized into noodles Zucchini
Dietary Notes
- Servings: 4
- Dish Type: Main Course
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Calories: 310
- Fat: 28g
- Carbs: 8g
- Protein: 8g
- Sodium: 200mg
- Sugar: 4g
Instructions
- In a food processor, combine the basil leaves, peeled garlic cloves, pine nuts, and 1/2 cup of grated Parmesan cheese. Pulse until the ingredients are coarsely chopped.
- With the food processor running on low speed, slowly drizzle in the extra virgin olive oil until the pesto sauce is smooth. Season the sauce with salt and pepper to taste.
- Heat a large skillet over medium heat. Add the spiralized zucchini noodles and sauté for 2-3 minutes, or until they are just tender. Be careful not to overcook the zoodles as they can become mushy.
- Remove the skillet from heat. Toss the zucchini noodles with the fresh basil pesto until they are well-coated.
- Serve the zucchini noodles immediately, garnished with extra grated Parmesan cheese if desired. Enjoy this light and nutritious dish as a quick lunch or a refreshing dinner.
Tips
- You can add some grilled chicken or shrimp for extra protein.
- If you don't have a spiralizer, you can use a vegetable peeler to create thin ribbons of zucchini.