Summer Pesto Zucchini Noodles Pasta Recipe
Enjoy a fresh and vibrant Summer Pesto Zucchini Noodles Pasta Recipe, a healthy and low-carb dish bursting with summer flavors. Made with spiralized zucchini and tossed in homemade basil pesto, this easy recipe is perfect for a light lunch or dinner. It's gluten-free, keto-friendly, and takes just minutes to prepare. A refreshing twist on traditional pasta, this zucchini noodles recipe is ideal for warm weather meals.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 15 minutes
- Yield: 2 servings
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian
- Diet: Gluten Free
Ingredients
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4 medium zucchini, spiralized
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1 cup fresh basil leaves
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2 tablespoons pine nuts
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1 garlic clove
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¼ cup grated Parmesan cheese
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⅓ cup olive oil
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Salt and pepper, to taste
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1 cup cherry tomatoes, halved (optional)
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Juice of ½ lemon
Instructions
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Spiralize the zucchini and set aside.
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In a food processor, combine basil, pine nuts, garlic, Parmesan, and lemon juice. Pulse until combined.
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With the processor running, slowly pour in olive oil until smooth. Season with salt and pepper.
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In a large skillet, add zucchini noodles and sauté for 2–3 minutes until slightly softened.
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Remove from heat and toss with pesto.
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Top with cherry tomatoes if using. Serve immediately.
Notes
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Do not overcook zucchini noodles or they’ll become soggy.
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You can add grilled chicken or shrimp for protein.
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Store leftover pesto in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 bowl
- Calories: 280 kcal
- Sugar: 5 g
- Sodium: 240 mg