If you’re anything like me, weeknights demand dinner that’s fast, fresh, and still feels a little fancy—and this Zucchini Noodle Pasta with Pesto checks every box! It’s light but satisfying, veggie-packed, and bursting with flavor. Whether you’re cutting back on carbs or just looking for a fun way to use summer zucchini, this one’s a keeper. Let’s spiralize our way to something delicious tonight!
Why You’ll Love This Recipe
Once you try this bright and herby Zucchini Noodle Pasta, it just might earn a regular spot in your meal rotation. It’s one of those dishes that feels special but couldn’t be easier to make. Here’s why it wins in my book:
- Ready in just 20 minutes—perfect for a busy weeknight.
- Light and healthy without sacrificing flavor.
- Kid-friendly and totally customizable.
- A great way to use up garden-fresh zucchini or those store-bought spiralized packets!
- Pairs beautifully with grilled chicken, shrimp, or can shine all on its own.
Ingredients Breakdown
Essentials
- 4 medium zucchinis, spiralized
- 1/2 cup fresh basil leaves (packed)
- 1/4 cup grated Parmesan cheese (plus extra for topping)
- 1/4 cup pine nuts (or walnuts)
- 2 cloves garlic
- 1/4 cup extra virgin olive oil
- Juice of 1/2 lemon
- Salt and pepper, to taste
- 1 tablespoon olive oil (for sautéing)
- Optional: cherry tomatoes, halved, for garnish
Pro Tips
- Make the pesto in advance and store it in the fridge for up to 5 days.
- No spiralizer? Many grocery stores carry pre-spiralized zucchini in the produce section.
- If your zucchini noodles release too much water, give them a quick pat with paper towels before cooking.
Step-by-Step Instructions
- Start by spiralizing your zucchini. If you’re using store-bought zoodles, give them a pat dry if they feel damp.
- In a food processor or blender, combine basil, Parmesan, pine nuts, garlic, lemon juice, and a pinch of salt and pepper. Slowly stream in olive oil while blending until smooth and creamy. Taste and adjust seasoning as needed.
- Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the zucchini noodles and sauté for just 2–3 minutes, tossing gently, until they’re just tender. We’re not looking for soggy zoodles here—just warmed through!
- Turn off the heat and stir in your fresh pesto, tossing to coat evenly. If it’s a little thick, add a tablespoon of warm water to help it loosen up.
- Plate it up and finish with a sprinkle of extra Parmesan and some halved cherry tomatoes if you like. Serve immediately!
Chef’s Tips and Tricks
- Don’t overcook the zucchini noodles—they can get mushy fast!
- Add a pinch of red pepper flakes to your pesto for a little kick.
- Toast the pine nuts lightly for extra flavor (just don’t walk away; they burn quickly!).
- Let the pesto sit for a few minutes before using—it helps the flavors meld beautifully.
Recipe Variations and Serving Suggestions
- Top with grilled chicken or sautéed shrimp for a heartier meal.
- Mix in cherry tomatoes, roasted red peppers, or even sautéed mushrooms.
- Use kale or spinach instead of basil for a twist on traditional pesto.
- Add cooked pasta (like linguine) if you want to mix and match regular and veggie noodles.
- Garnish with toasted breadcrumbs or a drizzle of balsamic glaze for a fancy finish.
FAQs
Can I make this vegan?
Absolutely! Just skip the Parmesan or use a dairy-free version. Nutritional yeast is great for that cheesy flavor without the cheese.
How do I store leftovers?
Zucchini noodles are best served fresh, but you can store leftovers in an airtight container in the fridge for up to 2 days. Reheat gently in a skillet—avoid the microwave if you can, as it tends to make them soggy.
Can I freeze zucchini noodles?
They’re not ideal for freezing. Spiralized zucchini releases a lot of water when thawed, which can lead to mushiness. It’s best to spiralize fresh—and quick!
Recipe Card
Prep Time: 10 minutes
Cook Time: 10 minutes
Ingredients:
- 4 medium zucchinis, spiralized
- 1/2 cup fresh basil leaves
- 1/4 cup grated Parmesan
- 1/4 cup pine nuts
- 2 garlic cloves
- 1/4 cup olive oil (plus 1 tbsp for sautéing)
- Juice of 1/2 lemon
- Salt and pepper
- Optional: cherry tomatoes, extra Parmesan
Instructions:
- Spiralize the zucchini and pat dry if needed.
- Blend basil, Parmesan, pine nuts, garlic, lemon juice, salt, and pepper. Slowly add olive oil until smooth.
- Sauté zucchini noodles in olive oil for 2–3 minutes until slightly tender.
- Remove from heat and toss with pesto. Add water if needed to loosen.
- Top with Parmesan and cherry tomatoes. Serve warm!
If you make this Zucchini Noodle Pasta with Pesto, I’d love to see your creation! Tag me on Instagram @thekitchensaid and don’t forget to leave a comment with how it turned out. Sharing is caring—pass it along to a friend who needs a little green in their dinner routine!
