When summer was hot, I wanted something cool. I looked in my fridge and found zucchini. I used a spiralizer to make Zucchini Noodles with Pesto.

This dish was my favorite healthy pasta choice. It was full of flavor and ready in 15 minutes. It was also gluten-free and low in carbs.

Let’s dive into this tasty low carb pasta dish. It’s perfect for summer!

Why You’ll Love This Recipe

This Zucchini Noodles with Pesto recipe is quick, fresh, and healthy. It’s perfect for sunny months when zucchini is in season. It’s easy to make and doesn’t lose any flavor.

This dish is very versatile. You can add cherry tomatoes or roasted bell peppers. They make it look and taste even better. It’s great for anyone who likes to try new things.

This recipe is a family favorite. It’s light but filling. It’s perfect for any meal, whether it’s a quick dinner or a special occasion.

Ingredients

To make a tasty vegetable noodle recipe, I start with 4 small zucchini. They are trimmed and ready to be spiralized. For the flavor, I use 2 cups of fresh basil leaves and 2 cloves of garlic, minced.

I mix 1/3 cup of extra-virgin olive oil with 2 teaspoons of fresh lemon juice. This adds a refreshing touch. A sprinkle of 1/4 cup of Parmesan cheese makes it creamy. Kosher salt and black pepper add to the taste.

Adding cherry or grape tomatoes brings color and flavor. They make the dish look good and add nutrition. This simple pesto zoodles dish is full of healthy ingredients.

How to Make Zucchini Noodles with Pesto: Step-by-Step Instructions

Start by making zucchini noodles with a julienne tool. This makes them thin and fun to eat. Or, use a vegetable peeler for wide, pappardelle-like noodles.

Then, make the basil pesto. Put fresh basil, garlic, and olive oil in a food processor. Add lemon juice and Parmesan cheese. Blend until it’s smooth. Add salt and pepper to taste.

Now, toss the zucchini noodles in the pesto. You can eat them raw for a crunchy bite. Or, sauté them for a softer feel. Top with cherry tomatoes for a pretty touch.

Serving Tips

When I serve zucchini noodles with pesto, I use these tips. It’s great as a light main dish or a side at summer parties. I add whole basil leaves and Parmesan cheese for color and taste.

I like to serve it at room temperature or chilled. Chilled is perfect for hot weather. Adding a crisp white wine makes it even better.

Storage Tips

If I have leftover homemade zoodles, I store them well. I put them in an airtight container in the fridge. This keeps them fresh for up to three days.

I enjoy eating a cold zoodle dish straight from the fridge. Or, I warm them up for a tasty meal.

For the pesto, I store it separately. Homemade pesto stays fresh in the fridge for a week. Or, I freeze it for later meals.

This keeps its flavor bright. It also lets me make another zucchini pasta dish quickly.

When reheating leftovers, a light sauté works best. It warms the dish without making the zoodles mushy. This keeps the texture and flavors great.