Pesto Parmesan Zucchini Noodles

$- 4 medium zucchini (spiralized into noodles) - 1 cup fresh basil leaves - 1/3 cup pine nuts (toasted) - 1/2 cup grated Parmesan cheese - 3 cloves garlic - 1/2 cup extra virgin olive oil - Salt and pepper to taste - Cherry tomatoes (halved, for garnish) - Additional Parmesan cheese for serving To make Pesto Parmesan Zucchini Noodles, you need fresh and simple ingredients. The star of the dish is the zucchini. It provides a light base and a crunch. The basil brings a vibrant flavor that is essential for pesto. Use fresh basil for the best taste. Pine nuts add a nutty depth and a creamy texture when blended into the pesto. Grated Parmesan cheese gives a salty kick and richness. Garlic provides a bold flavor that complements the other ingredients. Extra virgin olive oil helps bind the pesto together, making it smooth and luscious. Don’t forget to season with salt and pepper to enhance all the flavors. Finally, cherry tomatoes add a pop of color and freshness to the final dish. Gather all these ingredients before you start cooking. This will make your cooking process smooth and enjoyable. Each ingredient plays a crucial role in creating a dish that is both tasty and satisfying. To start, you need to spiralize the zucchini into noodles. Use a spiralizer and turn those fresh zucchini into delightful zoodles. After spiralizing, place the zoodles in a colander. Sprinkle a bit of salt on top and let them sit for about 10 minutes. This step helps release moisture and keeps your zoodles from getting soggy. Now, let’s make the pesto! Grab your food processor. Add in 1 cup of fresh basil leaves, 1/3 cup of toasted pine nuts, 1/2 cup of grated Parmesan cheese, and 3 cloves of garlic. Blend these ingredients until they are finely chopped. While the processor runs, slowly pour in 1/2 cup of extra virgin olive oil. This creates a smooth texture. Taste your pesto and season with salt and pepper as needed. Next, heat a non-stick skillet over medium heat. Add the drained zucchini noodles to the pan. Sauté them for about 2-3 minutes. You want them tender but still firm. When done, remove the skillet from heat. Now, mix in your pesto until the zoodles are well coated. To serve, plate the zucchini noodles and garnish with halved cherry tomatoes. Add some extra grated Parmesan on top for that finish. Enjoy your fresh and flavorful Pesto Parmesan Zucchini Noodles! To boost the taste of your dish, use high-quality olive oil. It makes a big difference. Look for extra virgin olive oil with a rich flavor. This oil will make your pesto shine. You can also add spices. A pinch of red pepper flakes gives heat. Try a sprinkle of lemon zest for brightness. You can change up the pesto. Use different nuts like walnuts or almonds. For a twist, add herbs like cilantro or parsley. If you want a vegan option, skip the cheese. Use nutritional yeast instead for a cheesy flavor. To keep your zoodles just right, aim for al dente. Cook them for only 2-3 minutes. This way, they stay firm and tasty. To reduce moisture, sprinkle salt on the zoodles and let them sit. Drain them after 10 minutes. This step helps keep everything nice and dry. {{image_2}} You can add protein to your Pesto Parmesan Zucchini Noodles for a more filling meal. Grilled chicken is a great choice. Simply cook your chicken with some salt and pepper, then slice it up. Toss the chicken with the zoodles after adding the pesto. Shrimp is another tasty option. Sauté shrimp in a pan with olive oil until pink. Mix it in with the zoodles and pesto for a seafood twist. If you prefer vegetarian options, try adding beans. Chickpeas or black beans can boost the protein. Just rinse and drain them, then mix them in with the zoodles. You can make your dish even healthier by adding more veggies. Spinach or kale are excellent greens to mix into the pesto. Simply blend them with the basil and nuts when making the pesto. This adds nutrients and a nice color. You can also toss in other veggies with the zoodles. Bell peppers, carrots, or cherry tomatoes work well. Just slice them up and add them to the skillet while cooking the zoodles. They’ll add flavor and crunch. If you're looking for gluten-free choices, try using gluten-free pasta. There are many great brands available. You can cook them just like regular pasta and mix them with the pesto. For a complete meal, serve your zoodles with a side salad. A simple green salad with a light vinaigrette is perfect. It complements the flavors of the zoodles and adds a fresh touch. To store leftover Pesto Parmesan Zucchini Noodles, place them in an airtight container. Make sure to cool them down first. This will help keep them fresh. Store them in the fridge for up to three days. When you reheat them, add a splash of olive oil. This will help restore some moisture. If you want to freeze zucchini noodles, do it before cooking. Place the raw zoodles in a freezer bag. Remove as much air as possible. When you are ready to use them, thaw them in the fridge overnight. You can sauté them straight from the freezer. Just add a couple of extra minutes to the cooking time. In the fridge, your dish will last about three days. If you see any mold or an off smell, it's time to toss it. Signs of spoilage include a slimy texture or discoloration. Always check before you eat! To keep zucchini noodles firm, salting and draining is key. When you spiralize the zucchini, sprinkle salt on it. Let it sit in a colander for about 10 minutes. This process draws out excess moisture, which helps prevent sogginess. When cooking, use a non-stick skillet over medium heat. Sauté the noodles for just 2-3 minutes. You want them tender but still firm. Avoid overcooking, as this can lead to a mushy texture. Yes, you can make the pesto ahead of time! Store it in an airtight container in the fridge. It will stay fresh for about a week. If you want to freeze it, pour it into ice cube trays. Once frozen, pop the cubes into a bag for longer storage. Homemade pesto can last about three months in the freezer. Just remember to label the bags with the date. This way, you’ll know how long it has been stored. Pesto Parmesan Zucchini Noodles are quite healthy! Zucchini is low in calories and high in vitamins. It provides hydration and fiber, making it great for digestion. The pesto adds healthy fats from the olive oil and pine nuts. Fresh basil also brings antioxidants. Together, they create a dish that is both tasty and nutritious. Enjoying this meal gives you a boost of energy without excess carbs! Zucchini noodles with pesto are simple and tasty. We covered everything you need. You learned about the key ingredients, how to spiralize your zucchini, and make the perfect pesto. I shared tips for flavor, protein boosts, and even storage advice. These noodles are healthy and fun to make. Try adding your favorite proteins or veggies for more variety. With these easy steps, you can enjoy a delicious dish again and again. I hope you love making this meal as much as I do!$

Pesto Parmesan Zucchini Noodles

Looking for a delicious and healthy meal? Try these Pesto Parmesan Zucchini Noodles! Made with fresh ingredients like basil, pine nuts, and Parmesan, this creamy dish is perfect for any night of the week. Quick to prepare and full of flavor, it's a fantastic way to enjoy zucchini in a new light. Click to explore the full recipe and get ready to impress your taste buds! #ZucchiniNoodles #HealthyRecipes #PastaAlternatives #VegetarianMeals

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Ingredients

4 medium zucchini (spiralized into noodles)

1 cup fresh basil leaves

1/3 cup pine nuts (toasted)

1/2 cup grated Parmesan cheese

3 cloves garlic

1/2 cup extra virgin olive oil

Salt and pepper to taste

Cherry tomatoes (halved, for garnish)

Additional Parmesan cheese for serving

Instructions

Begin by spiralizing the zucchini into noodles (zoodles) using a spiralizer. Place them in a colander and sprinkle with a little salt, letting them sit for about 10 minutes to release excess moisture. This will prevent the noodles from becoming soggy.

In a food processor, combine the basil leaves, pine nuts, grated Parmesan, and garlic. Blend until finely chopped.

While the processor is running, slowly pour in the olive oil until the mixture is smooth. Scrape down the sides as needed. Season the pesto with salt and pepper to taste.

Heat a non-stick skillet over medium heat and add the drained zucchini noodles. Sauté for about 2-3 minutes or until just tender but still al dente.

Remove the skillet from heat and mix in the prepared pesto until the zoodles are well coated.

Serve the zucchini noodles onto plates, garnishing with halved cherry tomatoes and additional grated Parmesan on top.

Enjoy your fresh and flavorful Pesto Parmesan Zucchini Noodles!

Prep Time, Total Time, Servings: 10 minutes | 20 minutes | 4 servings