Zucchini Noodles with Pesto
This vibrant dish offers a fresh and light alternative to traditional pasta, showcasing the delicate texture of spiralized zucchini coated in rich, aromatic dairy-free pesto. Quick to prepare and bursting with garden-fresh flavors, it's a perfect meal for a busy weeknight or a refreshing lunch. Enjoy a guilt-free indulgence that is both satisfying and incredibly delicious.
Prep Time
15 minutes
Cook Time
5-7 minutes
Total Time
20-25 minutes
Servings
2 servings
Keywords
Why This Recipe Delivers
- A delightfully fresh and light meal option that satisfies without heaviness.
- Incredibly quick to prepare, making it ideal for busy weeknights or fast lunches.
- Naturally gluten-free and easily made vegan/dairy-free, catering to various dietary needs.
- Bursting with vibrant flavors from fresh ingredients and aromatic pesto.
- Offers a fantastic, vegetable-forward way to enjoy a pasta-like dish.
Ingredients
- 2 medium zucchinis (approximately 500g-600g / 1.1-1.3 lbs), spiralized
- 120 ml (1/2 cup) dairy-free pesto (homemade or store-bought)
- 100g (about 1 cup) cherry tomatoes, halved, for garnish
- 30g (about 1/4 cup) pine nuts, for garnish
- Optional: 150g-200g (5-7 oz) grilled chicken breast, sliced, or tempeh, crumbled and sautéed, for added protein
- 5 ml (1 teaspoon) olive oil (for sautéing, optional)
Instructions
- Prepare the zucchini by spiralizing two medium zucchinis into noodle-like strands; set them aside carefully.
- In a large skillet or frying pan, heat a small amount of olive oil (about 5ml / 1 teaspoon) over medium heat. Add the spiralized zucchini noodles to the pan.
- Gently sauté the zucchini noodles for approximately 3 to 5 minutes, stirring occasionally, until they are just tender yet still retain a slight al dente bite. Be careful not to overcook them, as they can become watery.
- Remove the skillet from the heat. Immediately add the 120 ml (1/2 cup) of dairy-free pesto to the warm zucchini noodles.
- Toss the zucchini and pesto together thoroughly until every single strand of zucchini is beautifully coated with the vibrant green pesto. The residual heat from the zucchini will help warm the pesto.
- If adding protein, gently fold in the grilled chicken or tempeh at this stage, ensuring it is warmed through and evenly distributed.
- Divide the pesto zucchini noodles between serving plates. Garnish generously with the halved cherry tomatoes and a sprinkle of pine nuts for added texture and flavor. Serve immediately.
Tools You’ll Need
- Spiralizer (handheld or countertop)
- Large skillet or frying pan
- Tongs or spatulas for tossing
- Measuring cups and spoons
- Cutting board and knife
Essential Success Tips
- Do not overcook the zucchini noodles; they release a lot of water. Sautéing them briefly until just tender-crisp is key to preventing a soggy dish.
- Ensure your skillet is adequately heated before adding the zucchini to achieve a quick sear and retain texture.
- Use a good quality dairy-free pesto, or better yet, make your own for the freshest and most authentic flavor.
- Toss the pesto with the noodles off the heat to prevent the pesto from cooking and losing its fresh aroma and vibrant color.
- Serve immediately after tossing to enjoy the optimal crisp-tender texture of the zucchini noodles.
Professional Cooking Secrets
- For an extra layer of flavor and aroma, lightly toast the pine nuts in a dry skillet over medium-low heat for 2-3 minutes until golden brown before using them as a garnish.
- If you find your zucchini noodles are prone to releasing too much water, lightly salt them after spiralizing and let them sit in a colander for 10-15 minutes. Then, pat them thoroughly dry with paper towels before sautéing; this draws out excess moisture.
- A small squeeze of fresh lemon juice added just before serving can brighten all the flavors and add a delightful zest to the dish.
Notes
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 2 days, though the zucchini may soften further over time. It is best enjoyed fresh.
- Variations: Experiment with different nuts like walnuts or cashews in your pesto, or add other quick-cooking vegetables such as thinly sliced bell peppers or fresh spinach during the sautéing stage.
- Serving Suggestion: This dish pairs wonderfully with a simple side salad or a slice of crusty gluten-free bread to complete the meal.
Frequently Asked Questions
Can I prepare zucchini noodles in advance?
While you can spiralize zucchini noodles a day ahead and store them in an airtight container in the refrigerator, it is best to sauté and mix them with pesto just before serving to maintain their fresh texture and prevent sogginess. Pre-made noodles might release more water.
What if I do not have a spiralizer?
If a spiralizer is not available, you can use a vegetable peeler to create wide, flat ribbons of zucchini, or a mandoline slicer with a julienne blade for a similar noodle effect. The texture will be slightly different but still delicious.
How can I make my own dairy-free pesto?
A simple dairy-free pesto can be made by blending fresh basil leaves, garlic, pine nuts, nutritional yeast (for a cheesy flavor), olive oil, salt, and black pepper in a food processor until smooth. Adjust the amount of olive oil for your desired consistency.
Nutrition Facts (Per Serving)
Calories: 380, Protein: 12g, Fat: 30g, Carbs: 18g, Fiber: 5g (approximate per serving, varies with specific pesto and optional protein)
Allergy Information
Contains tree nuts (pine nuts). For a nut-free version, omit pine nuts from the garnish and use a pesto made with sunflower seeds or pumpkin seeds. The recipe is naturally dairy-free and gluten-free.
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