Main Course

Zucchini Noodles with Pesto

Name: Zucchini Noodles with Pesto
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 2 servings
Cuisine: italian
Ingredients: 400 g zucchini spiralized into noodles; 2 cup fresh basil packed; 0.25 cup pine nut toasted; 2 clove garlic minced; 2 tbsp nutritional yeast; 0.5 cup olive oil; 1 tbsp lemon juice; 0.25 tsp salt; 0.13 tsp black pepper freshly ground; 100 g cherry tomato halved (optional)

This light and flavorful dish features fresh zucchini noodles tossed in a vibrant homemade pesto. It's a quick and satisfying meal that is naturally low in carbohydrates.

An original recipe by Forkin

Total time: 20 min
Serves: 2
Difficulty: Easy
Per serving: 284 kcal

VeganVegetarianGluten-free

Allergen information: may contain nuts and tree nuts. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

400 gzucchini, spiralized into noodles
0.25 tspsalt
0.13 tspblack pepper, freshly ground

pesto

2 cupfresh basil, packed
0.25 cuppine nut, toasted
2 clovegarlic, minced
2 tbspnutritional yeast
0.5 cupolive oil
1 tbsplemon juice

garnish

100 gcherry tomato, halved(optional)

Equipment

food processor · spatula · skillet

The method

Step by step

1
Prepare the pesto by combining the fresh basil, pine nuts, garlic, nutritional yeast, olive oil, and lemon juice in a food processor.
About 3 min
Cook’s note: Toasting the pine nuts beforehand enhances their flavor.
2
Process the pesto mixture until smooth, scraping down the sides as needed.
About 1 min
Cook’s note: Add a tablespoon of water if you prefer a thinner pesto.
3
Heat a large skillet or non-stick pan over medium heat.
About 1 min
4
Add the zucchini noodles to the hot pan and cook for 2-3 minutes, stirring occasionally, until they are slightly tender but still have a bite.
About 3 min
Cook’s note: Avoid overcooking the zucchini noodles, as they can become watery and mushy.
5
Remove the pan from the heat and toss the cooked zucchini noodles with the prepared pesto.
About 1 min
Cook’s note: Tossing off the heat prevents the pesto from losing its vibrant color and fresh flavor.
6
Season with salt and black pepper to taste.
7
Serve immediately, garnished with halved cherry tomatoes if desired.

Per serving

Nutrition

75%Score

Calories: 284.1kcal
Protein: 13.8g
Carbs: 18.9g
Fat: 19.6g
Fibre: 6.8g
Sugar: 7.2g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store leftover zucchini noodles with pesto in an airtight container in the refrigerator.

Reheating

Gently warm in a skillet over low heat for a few minutes, or eat cold.