Here’s a delicious and healthy way to enjoy your veggies. Zucchini noodles with pesto are light, flavorful, and incredibly simple to whip up, perfect for a quick weeknight meal.
Key Ingredients & Substitutions:
- Zucchini: The star of our dish! You can also use other spiralized vegetables like cucumber or carrot for variety.
- Pesto: Store-bought works great, or make your own for extra freshness.
- Cherry Tomatoes: Add a burst of sweetness; grape tomatoes are a good alternative.
- Parmesan Cheese: For a salty, nutty kick. Nutritional yeast is a dairy-free option.
- Pine Nuts: Provide a lovely crunch. Walnuts or slivered almonds can be substituted.
Ingredients:
- 2 medium zucchini
- ½ cup prepared pesto
- 1 cup cherry tomatoes, halved
- ¼ cup grated Parmesan cheese (plus more for serving)
- 2 tablespoons pine nuts, toasted
- Salt and freshly ground black pepper to taste
How Much Time Will You Need?
- Total Time: 15 minutes
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Servings: 2
- Calories per serving: Approximately 350
- Tools Needed: Spiralizer (or vegetable peeler), large skillet
Step-by-Step Instructions:
1. Prepare the Zucchini Noodles
Wash your zucchini thoroughly. Using a spiralizer, create noodles from both zucchini. If you don’t have a spiralizer, a vegetable peeler can make wide, flat ribbons.
2. Toast the Pine Nuts
In a dry skillet over medium heat, toast the pine nuts for 2-3 minutes until golden brown and fragrant. Watch them closely, as they can burn quickly. Remove them from the skillet and set aside.
3. Briefly Cook the Zucchini Noodles
Add the zucchini noodles to the same skillet (no need to add oil). Sauté for 2-3 minutes, just until they are slightly softened but still have a bit of a bite. You don’t want them to get mushy.
4. Combine with Pesto and Tomatoes
Remove the skillet from the heat. Add the pesto and halved cherry tomatoes to the warm zucchini noodles. Toss everything gently until the noodles are evenly coated.
5. Serve and Garnish
Divide the zucchini noodles with pesto among two plates. Sprinkle with grated Parmesan cheese and the toasted pine nuts. Season with salt and pepper to your liking and enjoy immediately.
Storage Instructions:
Leftover zucchini noodles with pesto are best enjoyed fresh, as zucchini can release water over time. If you do have leftovers, store them in an airtight container in the refrigerator for up to 1-2 days. Reheat gently in a skillet over low heat or enjoy cold.
Frequently Asked Questions (FAQ):
Q: Can I make zucchini noodles without a spiralizer?
A: Yes, you can use a vegetable peeler to create thin ribbons, or a julienne peeler for thinner strips.
Q: What if I don’t like pine nuts?
A: Walnuts, slivered almonds, or even pumpkin seeds make great crunchy alternatives.
Q: Can I add protein to this dish?
A: Absolutely! Grilled chicken, shrimp, or chickpeas would be excellent additions.
Q: How do I prevent my zucchini noodles from getting watery?
A: Don’t overcook them; just a quick sauté is enough. You can also lightly salt them and let them sit for 10 minutes before cooking, then pat dry.
Q: Is this dish good for meal prep?
A: It’s best enjoyed fresh, but you can prepare the zucchini noodles and pesto separately and combine them just before serving.
Q: Can I use different types of pesto?
A: Yes, sun-dried tomato pesto or even a spinach-artichoke pesto would be delicious variations.