Zucchini Noodles with Pesto

Light, fresh zucchini noodles tossed in a vibrant pesto sauce. A healthy, low-carb dinner ready in 15 minutes.

Ingredients

• 4 medium zucchinis, spiralized
• ½ cup basil pesto
• 1 tbsp olive oil
• 2 garlic cloves, minced
• ¼ cup pine nuts or walnuts
• ¼ cup grated Parmesan
• Cherry tomatoes for serving
• Salt to taste

Instructions

1. Heat olive oil in a large skillet over medium heat. Add garlic and cook 30 seconds.
2. Add spiralized zucchini noodles and cook for 2-3 minutes, tossing gently, until just warmed through but still al dente.
3. Remove from heat. Toss with pesto until well coated.
4. Top with pine nuts, Parmesan, and halved cherry tomatoes. Season with salt and serve immediately.

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Zucchini Noodles with Pesto

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Prep Time 5 minutes mins

Cook Time 5 minutes mins

Total Time 10 minutes mins

Servings: 4

Notes

Notes

Best served fresh as zucchini noodles release water when stored.