Pesto Zucchini Pasta [Zoodles]
User Reviews
5
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Prep Time
25 mins
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Cook Time
5 mins
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Total Time
30 mins
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Servings
4 Servings
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Calories
56 kcal
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Course
Side Dish, Main Course
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Cuisine
Italian
Pesto Zucchini Pasta [Zoodles]
Description
This recipe transforms zucchini into a pasta alternative by spiralizing long, narrow zucchini. Salting the zoodles extracts water, preventing a watery sauce. Cooking the noodles quickly with pesto warms them through but keeps a tender-crisp texture.
The pesto adds herbaceous, savory flavor and healthy fats while the red pepper flakes introduce optional heat. Tossing in fresh grape tomatoes at the end brightens the dish and balances flavors. Garnishes like fresh chives or grated vegan parmesan can finish the plate.
The consistency allows for a pasta-like experience with less starch. Leftovers keep well refrigerated for several days and reheat gently on the stovetop to avoid sogginess.
The dish highlights careful preparation to ensure the zucchini doesn’t become watery or mushy, making it a practical vegetable-forward meal or side.
Ingredients
- 4 zucchini narrow and long, large
- 1 teaspoon salt sea salt
- ½ cup pesto or store bought, homemade
- ½ teaspoon red pepper flakes optional
- 1 cup grape tomatoes halved
For Garnish (Optional)
- red pepper flakes more
- chives fresh, or parsley or basil
- vegan parmesan cheese
Instructions
- Spiralize your zucchini and place them in a large colander in your kitchen sink or a large bowl. Sprinkle with the salt to force excess moisture to release. Set aside for at least 20 minutes. You will notice the zucchini will reduce which will prevent watery noodles later.
- Heat the pesto over medium high heat, in a large skillet, and then add the spiralized zucchini and red pepper flakes, if using. Sauté the noodles for 2-4 minutes until heated through, but do not overcook.
- Turn off the heat and add the tomatoes, mix, and serve with extra red pepper flakes, fresh herbs, or parmesan cheese, if desired.
Notes
- Use long, narrow zucchini for easier spiralizing or buy pre-spiralized zucchini to save time.
- Salting the noodles is essential to reduce moisture and avoid a watery dish.
- Cook zucchini noodles briefly to keep them tender but slightly firm, similar to al dente pasta.
- Adjust red pepper flakes to control spiciness.
- You can spiralize noodles up to 3 days in advance and store them in the fridge before cooking.
- Store leftovers in a sealed container in the refrigerator for 3-4 days and reheat gently on the stove.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Servings
Amount Per Serving
Calories 56 kcal
% Daily Value*
| Calories | 56cal | 3% |
| Carbohydrates | 11g | 4% |
| Protein | 4g | 8% |
| Fat | 1g | 2% |
| Sodium | 688mg | 29% |
| Potassium | 690mg | 15% |
| Fiber | 3g | 12% |
| Sugar | 6g | 12% |
| Vitamin A | 789IU | 16% |
| Vitamin C | 61mg | 68% |
| Calcium | 40mg | 4% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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