Summer Pesto Zucchini Noodles Pasta Recipe
This Summer Pesto Zucchini Noodles Pasta is a light, fresh, and healthy dish that combines zucchini noodles with vibrant pesto for a quick, delicious meal. Perfect for warm weather, it’s packed with flavor, nutrients, and is a great low-carb alternative to traditional pasta. Enjoy it as a side dish or a main course!
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: 2 servings
- Category: Main Course
- Method: no cook
- Cuisine: Mediterranean
- Diet: Gluten Free
Ingredients
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2 medium zucchinis (spiralized into noodles)
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1 cup fresh basil leaves
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1/4 cup pine nuts (or walnuts)
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2 cloves garlic
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1/4 cup grated Parmesan cheese
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1/4 cup olive oil
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Salt and pepper to taste
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1 tablespoon lemon juice
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Optional: Cherry tomatoes for garnish
Instructions
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Using a spiralizer, make zucchini noodles with the two zucchinis.
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To make the pesto, combine basil, pine nuts, garlic, Parmesan, and olive oil in a food processor. Blend until smooth.
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Season the pesto with salt, pepper, and lemon juice to taste.
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In a large bowl, toss the zucchini noodles with the pesto until evenly coated.
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Optional: Add sliced cherry tomatoes on top for extra flavor and garnish.
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Serve immediately or chill for later!
Notes
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You can add grilled chicken or shrimp for extra protein.
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For a vegan version, omit the Parmesan or substitute with nutritional yeast.
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If you don’t have a spiralizer, you can use a vegetable peeler to make thin strips.
Nutrition
- Serving Size: 1 bowl
- Calories: 230 kcal
- Sugar: 5 g
- Sodium: 160 mg