Light, fresh, and bursting with flavor, these Zucchini Noodles with Pesto are the perfect healthy dish for anyone on-the-go. Ready in just minutes, this recipe swaps traditional pasta for spiralized zucchini, making it paleo-friendly and guilt-free. The homemade pesto packs a vibrant blend of basil, garlic, pine nuts, and nutritional yeast for a rich, savory bite. It’s a satisfying and nourishing choice for busy weeknights or anyone craving a wholesome meal that doesn’t sacrifice taste.
Ingredients
- 2 medium zucchinis, spiralized
- 1 cup fresh basil leaves, packed
- 1/4 cup extra-virgin olive oil
- 2 tbsp pine nuts
- 1 clove garlic
- 2 tbsp nutritional yeast
- 1/2 tsp sea salt
- 1/4 tsp black pepper
Instructions
- Wash the zucchinis and trim the ends. Use a spiralizer to create long, thin zucchini noodles. Set aside on a paper towel-lined plate to absorb excess moisture.
- In a food processor or high-speed blender, combine the basil leaves, pine nuts, garlic, nutritional yeast, salt, and pepper.
- Pulse the ingredients a few times, then slowly drizzle in the olive oil while blending until the pesto becomes smooth and creamy. Scrape down the sides as needed.
- Taste the pesto and adjust seasoning if desired. If it’s too thick, add a small splash of water or more olive oil to reach desired consistency.
- Heat a large nonstick skillet over medium heat. Once warm, add the zucchini noodles (no oil needed) and sauté for 2–3 minutes, just until slightly tender but still firm (al dente). Do not overcook or they will release too much water.
- Remove skillet from heat and immediately add the pesto to the warm zucchini noodles. Toss gently using tongs until noodles are evenly coated.
- Serve immediately while warm, dividing into two plates. Optionally, garnish with extra pine nuts or fresh basil leaves.
- Enjoy your fresh, paleo-friendly Zucchini Noodles with Pesto as a light main dish or a healthy side.
Nutritional Information
Calories: 250
Protein (g): 5
Fat (g): 24
Carbohydrates (g): 8
Fiber (g): 3
Sugar (g): 4
Sodium (mg): 300
Storage Instructions
Store any leftover zucchini noodles with pesto in an airtight container in the refrigerator for up to 3 days. For best results, store the noodles and pesto separately to prevent excess moisture buildup, which can make the noodles soggy. Freezing is not recommended, as the texture of the zucchini noodles will degrade upon thawing.
Reheating Instructions
For the best texture and flavor, lightly sauté the zucchini noodles in a skillet over medium heat for 1–2 minutes until just warmed through. Avoid overcooking, as this can make the noodles watery and mushy. If the pesto has thickened in the fridge, stir in a small splash of olive oil or water to loosen it before tossing with the warmed noodles.
Modifications and Enhancements
To increase the protein content while keeping the dish paleo-friendly, consider adding grilled chicken, shrimp, or soft-boiled eggs. For extra fiber and micronutrients, toss in a handful of spinach or chopped sun-dried tomatoes. Swapping pine nuts with walnuts or adding hemp seeds can introduce additional omega-3 fatty acids and protein. These additions enhance the nutritional profile without compromising the clean, plant-forward intent of this paleo dish.
