Zucchini Noodles with Pesto Sauce

Do you want to whip up something delicious and healthy tonight? How about Zucchini Noodles with Pesto Sauce? Oh yes, it’s as tasty as it sounds. Stick with me, and we’ll cook up this dish together. I’m sharing my mom’s favorite recipe with a twist. You in? Let’s get started!

Ingredients for Zucchini Noodles with Pesto Sauce

Those Green Zucchini Noodles:

• 4 medium zucchinis, or about 2 pounds (0.9 kg if you’re into metrics)
• Olive oil, just a tablespoon (15 ml), but who’s measuring?

The Pesto Sauce (Yum!):

• A big handful of fresh basil leaves, roughly 2 cups (480 ml)
• Half a cup of grated Parmesan cheese (120 ml), the good stuff!
• Olive oil, another half cup (120 ml)
• Pine nuts, about 1/3 cup (80 ml), but a little more won’t hurt
• 3 garlic cloves, the bigger, the better
• Salt and pepper, just sprinkle to your taste

Time Check:

• Prep: 15 minutes or so (a bit longer if you’re like me and dance while you chop)
• Cooking: 10 minutes
• Total: A quick 25 minutes

Serving: 2 (or 1 if you’re super hungry!)

Nutritional Facts Per Serving (Don’t Sweat It, It’s Healthy!)

• Calories: Around 650
• Carbs: 15 g (give or take)
• Protein: A nice 15 g
• Fat: 60 g (mostly good fats, promise)
• Saturated Fat: 10 g or so
• Cholesterol: 25 mg
• Sodium: 580 mg (not bad, right?)
• Fiber: About 5 g
• Sugar: 8 g (a smidge)

Instructions for your Zucchini Noodles with Pesto Sauce

1. Noodling the Zucchini: Grab those zucchinis, wash ’em, spiralize ’em. Set ’em aside.
2. Pesto Magic: Basil, Parmesan, olive oil, pine nuts, garlic in the processor. Blend, taste, season. Keep tasting, it’s half the fun.
3. The Big Cook: Your pan, olive oil, zucchini noodles. 3-4 minutes. Add pesto. 2 more minutes. Smells great, doesn’t it?
4. Plating Time: Your best plates, Zucchini Noodles with Pesto Sauce, some extra Parmesan. Done and done.

Tips (Trust Me, They Help)

1. Don’t go crazy cooking the noodles. Soggy = No good.
2. Extra pesto? Fridge it, use it, love it.
3. Cream? Just a touch if you want a richer sauce.

How to Serve (And Impress)

• Hot, with extra Parmesan or chili flakes if you like a kick.
• With a glass of water with lemon.

And that’s it, my friend! You’ve just mastered Zucchini Noodles with Pesto Sauce. It’s a favorite in my house, and I hope it becomes one in yours. Remember, cooking’s all about having fun and enjoying good food with good company. Don’t sweat the small stuff and keep tasting as you go. Happy cooking from all of us at AH7! If I can do it, so can you! Cheers!

ZUCCHINI NOODLES WITH PESTO SAUCE

Hey there, friend! So, you want to whip up something delicious and healthy tonight? How about Zucchini Noodles with Pesto Sauce? Oh yes, it’s as tasty as it sounds. Stick with me, and we’ll cook up this dish together. I’m sharing my mom’s favorite recipe with a twist. You in? Let’s get started!

5 from 3 votes

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Course: Appetizer, Side Dish, Snack

Keyword: healthy, noodles, pesto sauce, snacks, zucchini noodles

Prep Time: 15 minutes minutes

Cook Time: 10 minutes minutes

Total Time: 25 minutes minutes

Nutritions

Nutrition Facts

ZUCCHINI NOODLES WITH PESTO SAUCE

Amount per Serving

Calories

650

% Daily Value*

Fat

 

60

g

92

%

Saturated Fat

 

10

g

63

%

Cholesterol

 

25

mg

8

%

Sodium

 

580

mg

25

%

Carbohydrates

 

15

g

5

%

Fiber

 

5

g

21

%

Sugar

 

8

g

9

%

Protein

 

15

g

30

%

* Percent Daily Values are based on a 2000 calorie diet.

Ingredients

• 4 medium zucchinis or about 2 pounds (0.9 kg if you’re into metrics)
• Olive oil just a tablespoon (15 ml), but who’s measuring?
• THE PESTO SAUCE YUM!:
• A big handful of fresh basil leaves roughly 2 cups (480 ml)
• Half a cup of grated Parmesan cheese 120 ml, the good stuff!
• Olive oil another half cup (120 ml)
• Pine nuts about 1/3 cup (80 ml), but a little more won’t hurt
• 3 garlic cloves the bigger, the better
• Salt and pepper just sprinkle to your taste

Instructions

• Noodling the Zucchini: Grab those zucchinis, wash ’em, spiralize ’em. Set ’em aside.
• Pesto Magic: Basil, Parmesan, olive oil, pine nuts, garlic in the processor. Blend, taste, season. Keep tasting, it’s half the fun.
• The Big Cook: Your pan, olive oil, zucchini noodles. 3-4 minutes. Add pesto. 2 more minutes. Smells great, doesn’t it?
• Plating Time: Your best plates, Zucchini Noodles with Pesto Sauce, some extra Parmesan. Done and done.

Notes

Don’t go crazy cooking the noodles. Soggy = No good.
Extra pesto? Fridge it, use it, love it.
Cream? Just a touch if you want a richer sauce.