Zucchini Noodles with Basil Pesto: A Fresh Pasta Alternative

This dish combines spiralized zucchini with homemade basil pesto for a light, fresh, and low-carb alternative to traditional pasta. It’s quick to make, healthy, and packed with flavor!

• Total Time: 15 minutes
• Prep Time: 10 minutes
• Cook Time: 5 minutes
• Servings: 2

Ingredients

For the Zucchini Noodles:

1. 2 medium zucchinis (spiralized)
2. 1 tbsp olive oil

For the Basil Pesto:

1. 1 cup fresh basil leaves (packed)
2. 1/4 cup pine nuts (or walnuts for a budget-friendly option)
3. 1/4 cup grated Parmesan cheese (or nutritional yeast for dairy-free)
4. 2 garlic-infused olive oil (low-FODMAP friendly)
5. 2 tbsp fresh lemon juice
6. Salt and black pepper to taste

Optional Garnishes:

1. Cherry tomatoes (halved)
2. Additional basil leaves
3. Extra Parmesan or nutritional yeast

Step-by-Step Instructions

1. Make the Pesto:
   In a food processor, combine basil leaves, pine nuts, Parmesan or nutritional yeast, garlic-infused olive oil, and lemon juice. Blend until smooth. Season with salt and pepper to taste. Adjust consistency with a tablespoon of water if needed.
2. Prepare the Zucchini Noodles:
   Heat olive oil in a large skillet over medium heat. Add the spiralized zucchini and sauté for 2-3 minutes, stirring gently until slightly softened. Avoid overcooking to maintain a firm texture.
3. Combine:
   Remove the skillet from heat and toss the zucchini noodles with the basil pesto until well coated.
4. Serve:
   Divide the noodles between two plates and garnish with cherry tomatoes, fresh basil leaves, and extra Parmesan or nutritional yeast. Serve immediately.

Nutritional Information (per serving)

• Calories: 210
• Protein: 5 g
• Fat: 18 g
• Carbohydrates: 8 g
• Fiber: 2 g
• Sugar: 4 g

Vitamins and Benefits

Contains:

• Vitamin C (zucchini and basil): Supports immunity and skin health.
• Healthy fats (olive oil and pine nuts): Promote heart health and satiety.

Benefits:
This dish is low-carb, gluten-free, and packed with fresh, nutrient-rich ingredients, making it a healthy and satisfying meal option.

Zucchini noodles, also known as “zoodles,” gained popularity as a pasta alternative in the 2010s and have become a staple in low-carb diets!

Storage Tips

• Store leftover zucchini noodles and pesto separately in airtight containers in the refrigerator for up to 2 days.
• Reheat noodles gently in a skillet and toss with pesto before serving.

FAQ

Can I use store-bought pesto?
“Yes, just ensure it’s low-FODMAP if you’re following a FODMAP-friendly diet.”

What protein can I add?
“Grilled chicken, shrimp, or tofu pair beautifully with this dish.”

Do I need a spiralizer for the zucchini?
“No, you can use a julienne peeler or buy pre-spiralized zucchini from the store.”