Low-Carb Zucchini Noodles with Pesto: Pasta Without Guilt

This platform is proudly ad-free! To keep it that way and support our efforts, some posts may contain affiliate links. These links come at no extra cost to you, but they help us grow and continue providing valuable content. Thank you for your understanding and support!

Zucchini noodles with pesto burst with fresh flavors. This low-carb dish satisfies pasta cravings without the guilt.

It’s keto-friendly, gluten-free, and packed with nutrients. Zucchini noodles, or “zoodles,” mimic traditional pasta but keep carbs low.

The vibrant pesto sauce adds a creamy, herbaceous kick. This recipe suits busy weeknights or leisurely dinners.

It’s quick to prepare, taking under 30 minutes. Beginners and seasoned cooks alike can master it. You control the ingredients, ensuring freshness and quality.

Its versatility lets you tweak flavors to your taste. Enjoy a healthy, satisfying meal that feels indulgent. This dish proves healthy eating can be delicious and simple.

Why Choose This Recipe?

Zucchini noodles with pesto offer a healthy twist on pasta. This dish is low-carb, perfect for keto or gluten-free diets.

It’s nutrient-rich, delivering vitamins A and C from zucchini. You avoid heavy carbs found in traditional pasta.

The homemade pesto ensures no hidden sugars or preservatives. It’s cost-effective, using affordable, fresh ingredients. You control the salt and fat content, unlike store-bought sauces.

This recipe is quick, ideal for busy schedules. It’s customizable, letting you adjust flavors or add protein. You get restaurant-quality taste at home. The dish feels light yet satisfying, perfect for any season.

Why This Recipe Works

  • Balanced ingredient ratios: The zucchini-to-pesto ratio ensures a light yet flavorful dish.
  • Spiralizing technique: Creates uniform noodles for even cooking and perfect texture.
  • Homemade pesto: Fresh basil, garlic, and pine nuts deliver bold, authentic flavor.
  • Quick cooking: Sautéing zoodles briefly prevents sogginess, preserving texture.
  • Keto-friendly: Low-carb zucchini replaces high-carb pasta, aligning with dietary goals.
  • Nutrient-dense: Zucchini provides fiber and vitamins, while pesto adds healthy fats.
  • Versatile flavors: Pesto pairs well with add-ins like protein or vegetables.

Essential Ingredients

  • Zucchini: 4 medium (about 2 lbs), spiralized into noodles
  • Fresh basil leaves: 2 cups, packed, for pesto
  • Pine nuts: 1/3 cup, toasted, for pesto
  • Parmesan cheese: 1/2 cup, grated, for pesto
  • Garlic: 2 cloves, minced, for pesto
  • Olive oil: 1/2 cup for pesto, plus 1 tbsp for cooking
  • Lemon juice: 1 tbsp, fresh, for pesto
  • Salt: 1/2 tsp for pesto, plus 1/4 tsp for cooking
  • Black pepper: 1/4 tsp, freshly ground
  • Optional toppings: Cherry tomatoes (halved), extra parmesan, red pepper flakes
  • Substitutions: Walnuts or almonds for pine nuts; nutritional yeast for parmesan (vegan option)

Equipment Needed

  • Spiralizer or julienne peeler
  • Large skillet
  • Food processor or blender
  • Measuring cups and spoons
  • Cutting board
  • Knife
  • Spatula or tongs
  • Colander

Helpful Tools

How to Make Zucchini Noodles with Pesto

  1. Prepare zucchini noodles: Wash zucchini. Trim ends. Use a spiralizer to create noodles. Place zoodles in a colander. Sprinkle with 1/4 tsp salt. Let sit for 10 minutes to release moisture.
  2. Make the pesto: Combine basil, pine nuts, parmesan, garlic, lemon juice, and 1/2 tsp salt in a food processor. Pulse until finely chopped. Slowly drizzle in 1/2 cup olive oil while blending. Blend until smooth. Taste and adjust seasoning with salt or pepper.
  3. Pat zoodles dry: Use paper towels to gently press excess water from zoodles. This prevents a watery dish.
  4. Heat skillet: Place a large skillet over medium heat. Add 1 tbsp olive oil. Wait until oil shimmers.
  5. Cook zoodles: Add zoodles to the skillet. Sauté for 2-3 minutes, stirring gently with tongs. Avoid overcooking to maintain texture.
  6. Combine with pesto: Remove skillet from heat. Add 1/2 cup pesto to zoodles. Toss to coat evenly. Add more pesto if desired.
  7. Serve immediately: Plate zoodles. Top with cherry tomatoes, extra parmesan, or red pepper flakes if using. Serve warm.

Total time: 25 minutes (Prep: 15 minutes, Cook: 10 minutes)
Servings: 4

Tips for Success

  • Choose firm zucchini: Firm zucchini produce better noodles and hold shape during cooking.
  • Don’t skip draining: Salting and patting zoodles dry prevents a soggy dish.
  • Toast pine nuts: Toasting enhances nutty flavor in pesto; use a dry skillet over medium heat for 2-3 minutes.
  • Make pesto ahead: Prepare pesto up to 3 days in advance and store in the fridge to save time.
  • Freeze extra pesto: Spoon unused pesto into ice cube trays for easy portioning later.
  • Use tongs for tossing: Tongs help evenly coat zoodles without breaking them.
  • Taste as you go: Adjust salt, lemon, or pepper in pesto for balanced flavor.

Nutritional Information

Per serving (1/4 of recipe, using listed ingredients):

  • Calories: 250 kcal
  • Fat: 22g (Saturated: 4g)
  • Protein: 6g
  • Carbohydrates: 8g
  • Net carbs: 5g
  • Fiber: 3g

Note: Values vary by ingredient brand. Check labels for keto or gluten-free compliance. Nutritional yeast reduces fat for vegan versions. Adjust portion size for calorie control.

Customizing the Recipe

Add protein for heartier meals. Try grilled chicken, shrimp, or tofu. Swap basil for arugula or spinach in pesto for a twist.

Include vegetables like mushrooms or roasted red peppers. Spice it up with red pepper flakes or chili oil.

Experiment with herbs like parsley or cilantro in pesto. Add creaminess with a dollop of ricotta or avocado.

For crunch, sprinkle toasted almonds or sunflower seeds. Mix in sun-dried tomatoes for tangy depth. Tailor flavors to your palate. Keep it keto by avoiding high-carb add-ins like corn or carrots.

Common Mistakes to Avoid

  • Overcooking zoodles: Cooking too long makes them mushy; aim for 2-3 minutes.
  • Skipping the drain step: Excess water dilutes pesto and ruins texture.
  • Using wet basil: Wash basil ahead and dry thoroughly to avoid watery pesto.
  • Overloading pesto: Too much pesto overwhelms zoodles; start with 1/2 cup and adjust.
  • Not tasting pesto: Unbalanced pesto can be too salty or bland; taste and tweak.
  • Using low-quality oil: Poor olive oil affects flavor; choose extra-virgin for best results.
  • Ignoring portion size: Large zucchinis yield more noodles, increasing carbs; measure servings.

Storage and Reheating

Store leftovers in an airtight container in the fridge for up to 3 days. Keep pesto separate to prevent soggy zoodles.

Freeze zoodles (without pesto) for up to 2 months in a freezer-safe bag. Thaw in the fridge overnight before reheating.

Reheat zoodles in a skillet over low heat for 1-2 minutes. Add fresh pesto after reheating to maintain flavor.

Microwave reheating works but may soften texture. Use within 24 hours for best quality. Label containers with dates to track freshness.

Pairing Suggestions

Serve with a keto-friendly side like a cucumber salad with dill. Pair with grilled salmon or steak for protein.

A glass of dry white wine, like Sauvignon Blanc, complements the pesto. For dessert, try a keto cheesecake or berries with whipped cream. Avoid carb-heavy sides like bread or potatoes.

Keep pairings light to match the dish’s fresh vibe. Sparkling water with lemon works as a refreshing drink. Choose gluten-free options if maintaining that diet.

Frequently Asked Questions

Can I use store-bought pesto?

Yes, store-bought pesto saves time. Check labels for hidden sugars or carbs. Homemade pesto offers better flavor control.

How do I prevent watery zoodles?

Salt zoodles and let them sit for 10 minutes. Pat dry with paper towels before cooking. This removes excess moisture.

Can I make this vegan?

Replace parmesan with nutritional yeast. Use a vegan cheese alternative if desired. Ensure toppings are plant-based.

How long does homemade pesto last?

Store pesto in an airtight container in the fridge for up to 5 days. Freeze in ice cube trays for up to 3 months.

Can I use a different vegetable?

Yes, try spaghetti squash or cucumber noodles. Adjust cooking time to avoid mushiness. Keep carb counts in mind.

Is this recipe kid-friendly?

Yes, kids often love the noodle shape. Reduce garlic or pepper for milder flavor. Add fun toppings like cherry tomatoes.

Can I prep this dish ahead?

Spiralize zoodles and make pesto up to 2 days in advance. Store separately in the fridge. Cook just before serving.

Leave a Reply

Your email address will not be published. Required fields are marked *

Available for Amazon Prime