Zucchini Noodles with Pesto

Why you'll love this recipe

All the satisfaction of pasta with a fraction of the carbs. Zucchini noodles cook in minutes and pair beautifully with fresh pesto.

Ingredients

• 3 medium zucchini
• 4 tablespoons fresh pesto
• 200g cherry tomatoes, halved
• 30g pine nuts, toasted
• Fresh basil leaves
• 30g parmesan, shaved
• Salt and pepper to taste
• 1 tablespoon olive oil

Instructions

1. Spiralise zucchini: Use a spiraliser, julienne peeler, or mandoline to create noodles.

2. Salt and drain (optional): Sprinkle noodles with salt and let sit in colander for 10 minutes to release water. Pat dry.

3. Heat pan: Heat olive oil in a large pan over medium-high heat.

4. Quick cook: Add zucchini noodles and toss for 2-3 minutes. Don't overcook, they should be slightly crisp.

5. Add pesto: Remove from heat, add pesto and toss to coat.

6. Serve: Top with cherry tomatoes, pine nuts, parmesan, and fresh basil.

Tips for success

• Don't overcook: Zucchini releases water; overcooked noodles become mushy.
• Drain well: The drier the noodles, the better the texture.
• Hot pan, quick cook: Keeps noodles al dente.

Variations

• Protein boost: Add grilled chicken or shrimp.
• Alfredo style: Use alfredo sauce instead of pesto.
• Marinara: Top with warm marinara and meatballs.

Storage

Best eaten immediately. Zucchini noodles don't store well once cooked.