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