Summer Pesto Zucchini Noodles Pasta Recipe
This light and healthy Summer Pesto Zucchini Noodles Pasta is a perfect low-carb dish made with fresh basil pesto, spiralized zucchini, cherry tomatoes, and parmesan cheese. It’s quick to prepare, packed with flavor, and ideal for a refreshing summer meal. Great for gluten-free and keto-friendly diets.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 15 minutes
- Yield: 2 servings
- Category: Main Course
- Method: no cook
- Cuisine: American
- Diet: Vegetarian
Ingredients
-
4 medium zucchini, spiralized
-
1 cup fresh basil leaves
-
1/4 cup pine nuts
-
1/3 cup grated parmesan cheese
-
2 garlic cloves
-
1/3 cup olive oil
-
Salt and pepper to taste
-
1 cup cherry tomatoes, halved
-
Optional: red pepper flakes, lemon juice
Instructions
-
Spiralize the zucchini into noodles and set aside.
-
In a food processor, blend basil, pine nuts, garlic, and parmesan. Slowly drizzle in olive oil until smooth.
-
Season pesto with salt and pepper.
-
Heat a large pan over medium heat. Sauté zucchini noodles for 1–2 minutes until slightly tender.
-
Turn off heat and toss in pesto and cherry tomatoes. Mix gently until coated.
-
Serve immediately with extra parmesan or red pepper flakes if desired.
Notes
-
For a richer flavor, toast the pine nuts before blending.
-
Add grilled chicken or shrimp for more protein.
-
Avoid overcooking the zucchini to prevent sogginess.
Nutrition
- Serving Size: 1 bowl
- Calories: 310
- Sugar: 6 g
- Sodium: 320 mg