Print

Fresh Healthy Zucchini Noodles with Creamy Pesto Sauce

fresh healthy zucchini noodles - featured image
Print Recipe

A quick, healthy, and satisfying recipe featuring spiralized zucchini noodles tossed in a creamy, herbaceous pesto sauce. Perfect for light lunches or dinners, this dish is fresh, flavorful, and easy to prepare.

Ingredients

Scale
  • 3 medium zucchini (about 600g or 1.3 lbs), spiralized
  • 2 packed cups fresh basil leaves
  • 1/4 cup pine nuts, toasted
  • 1/3 cup finely grated Parmesan cheese
  • 2 medium garlic cloves, peeled
  • 1/3 cup extra virgin olive oil
  • 1 tablespoon freshly squeezed lemon juice
  • 2 tablespoons Greek yogurt or cream cheese (or mashed avocado/vegan cream cheese for dairy-free)
  • Salt and freshly ground black pepper, to taste
  • Optional: pinch of chili flakes

Instructions

  1. Wash the zucchinis thoroughly. Trim off the ends, then use a spiralizer to create thin, noodle-like strands. Place the noodles in a colander, sprinkle lightly with salt, and let sit for 10 minutes to draw out excess moisture.
  2. While the zucchini drains, heat a dry skillet over medium heat. Add pine nuts and toast for 3-5 minutes, shaking the pan occasionally until golden and fragrant. Remove from heat and let cool.
  3. In a food processor, combine basil leaves, toasted pine nuts, grated Parmesan, garlic cloves, and lemon juice. Pulse a few times to chop. With the processor running, slowly drizzle in olive oil until the mixture emulsifies into a smooth sauce.
  4. Transfer pesto to a bowl and stir in Greek yogurt or cream cheese until fully combined. Season with salt, black pepper, and chili flakes if desired.
  5. Pat zucchini noodles dry with paper towels to remove remaining moisture. Toss gently with creamy pesto sauce until evenly coated. Serve immediately.
  6. Plate noodles topped with extra grated Parmesan and fresh basil leaves. Drizzle with extra olive oil if desired.

Notes

Salt zucchini noodles and let them drain to avoid sogginess. Toast pine nuts for enhanced flavor. For warm noodles, sauté zucchini for 1-2 minutes before tossing with sauce. Store prepped noodles in fridge up to 1 day, toss with pesto just before serving. Leftovers keep well refrigerated for 2 days; reheat gently or serve cold.

Nutrition

Keywords: zucchini noodles, creamy pesto sauce, healthy recipe, low carb, gluten-free, vegetarian, quick dinner, spiralized zucchini

Find it online: https://sweetstirring.com/fresh-healthy-zucchini-noodles-with-creamy-pesto-sauce-recipe-easy-and-perfect/