Healthy Zucchini Noodles with Pesto 🍝🌱

This dish is a delicious, light, and nutritious twist on traditional pasta! Zucchini noodles, also known as “zoodles,” are paired with a vibrant, creamy pesto sauce for a fresh, healthy meal that’s perfect for any time of the year. 🌿

Ingredients:

2 medium zucchinis, spiralized into noodles 🍝

1 cup fresh basil leaves 🌿

1/4 cup pine nuts (or walnuts) 🌰

2 tablespoons nutritional yeast (optional, for a cheesy flavor) 🧀

1/4 cup olive oil 🍈

1 garlic clove, minced 🧄

1 tablespoon lemon juice 🍋

Salt and pepper to taste 🧂

Cherry tomatoes, halved (optional, for garnish) 🍅

Fresh parmesan or vegan cheese for garnish (optional) 🧀

Instructions:

Prepare the Zucchini Noodles: Use a spiralizer to turn the zucchinis into noodles. If you don’t have a spiralizer, you can also use a vegetable peeler to create thin strips or ribbons.

Make the Pesto: In a food processor, combine the basil, pine nuts, nutritional yeast (if using), garlic, and lemon juice. Pulse a few times to break everything down. With the processor running, slowly drizzle in the olive oil until the pesto reaches a creamy consistency. Season with salt and pepper to taste.

Sauté the Zoodles: Heat a non-stick skillet over medium heat and add the zucchini noodles. Sauté for about 2-3 minutes, just until they’re slightly tender but still al dente. Be careful not to overcook them to avoid sogginess.

Toss with Pesto: Remove the zoodles from the skillet and place them in a bowl. Toss with the pesto until the noodles are evenly coated.

Serve and Garnish: Serve the zucchini noodles topped with cherry tomatoes and a sprinkle of fresh parmesan or vegan cheese, if desired.

Serve and Enjoy: This healthy zucchini noodles with pesto dish is light, refreshing, and full of flavor, making it a perfect alternative to traditional pasta. 🍝🌱

Variations & Adaptations:

Add grilled chicken, tofu, or shrimp for extra protein.

Swap the pine nuts for almonds or cashews for a different nutty flavor.