Description
Quick and easy zucchini noodles tossed with fresh pesto.
Ingredients
Scale
- 2 medium zucchini
- 1/2 cup prepared pesto
- 1 tablespoon olive oil
- Salt and pepper to taste
- Optional: Cherry tomatoes, grated Parmesan cheese, fresh basil for garnish
Instructions
- Wash and trim the ends of the zucchini.
- Use a spiralizer to create zucchini noodles. If you don’t have a spiralizer, you can use a vegetable peeler to create ribbons and then cut them into thinner strips.
- Gently pat the zucchini noodles dry with paper towels to remove excess moisture.
- In a large skillet, heat the olive oil over medium heat.
- Add the zucchini noodles and cook for 1-2 minutes, stirring constantly, until slightly tender but still firm. Avoid overcooking, as they will become mushy.
- Remove the skillet from the heat.
- Add the pesto to the skillet with the zucchini noodles and toss gently to coat.
- Season with salt and pepper to taste.
- Serve immediately, garnished with cherry tomatoes, Parmesan cheese, and fresh basil if desired.
Notes
- Do not overcook the zucchini noodles; they should be al dente.
- Adjust the amount of pesto to your preference.
- This dish is best served immediately as zucchini noodles release water over time.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Main Course
- Method: Sauté
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving