Print

Fresh Zucchini Noodles with Sun-Dried Tomato Pesto

fresh zucchini noodles - featured image
Print Recipe

A quick and healthy recipe featuring crisp zucchini noodles tossed in a tangy, garlicky sun-dried tomato pesto. Perfect for light dinners or healthy lunches.

Ingredients

Scale
  • 4 medium zucchinis (about 800g / 1.75 lbs), spiralized into noodles (zoodles)
  • 1/2 teaspoon salt
  • 1 cup sun-dried tomatoes (packed in oil)
  • 1/3 cup pine nuts, toasted (or walnuts as substitute)
  • 2 cloves garlic, peeled
  • 1 cup fresh basil leaves, packed
  • 1/2 cup grated Parmesan cheese (vegetarian hard cheese if preferred)
  • 1/3 cup extra virgin olive oil
  • Freshly ground black pepper, to taste
  • Juice of half a lemon (optional)

Instructions

  1. Wash and dry the zucchinis thoroughly. Using a spiralizer, create noodles from each zucchini.
  2. Place the zoodles in a colander, sprinkle with 1/2 teaspoon salt, and gently toss. Let sit for about 10 minutes to draw out excess water.
  3. After resting, press the noodles gently with paper towels to remove additional moisture.
  4. Heat a dry skillet over medium heat. Add the pine nuts and toast, stirring frequently, until golden and fragrant (about 3-4 minutes). Set aside to cool.
  5. In a food processor, combine sun-dried tomatoes, toasted pine nuts, garlic cloves, basil leaves, Parmesan cheese, and lemon juice (if using). Pulse until coarsely blended.
  6. With the processor running, slowly drizzle in the olive oil until smooth and creamy. Stop and scrape down the sides as needed.
  7. Season with freshly ground black pepper to taste. If pesto is too thick, add a teaspoon or two of water or olive oil to loosen.
  8. Transfer zucchini noodles to a large bowl. Add the sun-dried tomato pesto and toss gently until noodles are evenly coated.
  9. Taste and adjust seasoning if needed. Serve immediately with optional extra Parmesan and basil leaves for garnish.

Notes

Salting the zucchini noodles is essential to draw out moisture and prevent sogginess. Toast pine nuts carefully to avoid burning. Toss noodles with pesto just before serving to maintain crunch. For softer noodles, sauté zoodles briefly before tossing. Parmesan can be substituted with nutritional yeast for a dairy-free or vegan version. Pine nuts can be replaced with walnuts or sunflower seeds for nut-free options.

Nutrition

Keywords: zucchini noodles, zoodles, sun-dried tomato pesto, healthy recipe, quick dinner, vegetarian, gluten-free, low-carb

Find it online: https://shimmersnack.com/fresh-zucchini-noodles-with-sun-dried-tomato-pesto-easy-healthy-recipe/