This recipe for zucchini noodles with pesto and pine nuts is the perfect light and refreshing dish. It combines the rich flavors of pesto, with the lightness of zucchini and the crunch of toasted pine nuts. It's not only delicious but also incredibly easy to prepare, and it's a great way to enjoy zucchini in a fresh, new way.
While most of the ingredients in this recipe are fairly commonplace, there are a few you might not have on hand. Zucchini is generally easy to find in most supermarkets, though you'll want to select medium-sized zucchini for the best texture. Pesto can be found in the pasta sauce aisle, or you could make it fresh. Pine nuts are usually located in the baking aisle or with the snack nuts. They can be a bit pricey but are key to this recipe.
Ingredients for Zucchini Noodles with Pesto and Pine Nuts
Zucchini: This is the main ingredient of the dish and it will be turned into 'noodles' using a vegetable peeler or a spiralizer.
Pesto: A flavorful sauce made from basil, garlic, pine nuts, parmesan cheese, and olive oil. It gives the dish a rich and aromatic taste.
Parmigiano-Reggiano: A hard, granular cheese that adds a salty and nutty taste to the dish.
Pine nuts: These are added for a bit of crunch and they complement the pesto perfectly.
Salt and Freshly Ground Black Pepper: These are used to season the dish.
Extra Virgin Olive Oil: It's used to cook the zucchini noodles and adds a distinct flavor.
One reader, Jameson Everett says:
This zucchini noodles with pesto and pine nuts recipe is a game-changer! The flavors are fresh and vibrant, and the texture of the zucchini noodles is just perfect. The pesto and pine nuts add a delightful nuttiness that elevates the dish. It's a healthy and delicious alternative to traditional pasta. Highly recommended!
Techniques for Preparing Zucchini Noodles With Pesto and Pine Nuts
How to prepare zucchini noodles: Use a vegetable peeler to create long, wide ribbons of zucchini, stopping when you reach the seeds.
How to toast pine nuts: Place the pine nuts in a dry skillet and cook over medium-low heat, stirring frequently, until they are golden in spots, which should take about 3 minutes.
How To Make Zucchini Noodles with Pesto & Pine Nuts
Good pesto is a must for this fresh summer recipe of zucchini noodles tossed in with pine nuts and parmesan for a simply delicious side dish.
Serves:
Ingredients
- 2½lbslarge zucchini
- 3tbspbest quality pesto,homemade or store bought
- 2tbspparmigiano-reggiano,freshly grated, plus more for serving
- 2tbsppine nuts,toasted until golden
- salt and freshly ground black pepper
- 2tbspextra virgin olive oil
Instructions
-
Using a vegetable peeler, press firmly and peel zucchini into long, wide ribbons. Work around the zucchini and stop when there are seeds.
-
Heat the oil in a large non-stick pan over medium-high heat. Add the zucchini “noodles” to the pan and cook, stirring gently with tongs, for about 2 minutes, until just softened. Do not overcook.
-
Add the pesto, Parmigiano-Reggiano, toasted nuts, salt, and a few grinds of pepper. Toss well, then taste and adjust seasoning, if necessary (be sure to add enough salt to bring out all the flavors).
-
Transfer the zucchini noodles to a serving bowl and top with more cheese, if desired. Serve warm or room temperature.
Nutrition
- Calories: 199.23kcal
- Fat: 15.78g
- Saturated Fat: 2.69g
- Monounsaturated Fat: 6.10g
- Polyunsaturated Fat: 2.44g
- Carbohydrates: 11.12g
- Fiber: 3.44g
- Sugar: 7.28g
- Protein: 6.40g
- Cholesterol: 4.16mg
- Sodium: 727.40mg
- Calcium: 126.86mg
- Potassium: 781.99mg
- Iron: 1.78mg
- Vitamin A: 38.26µg
- Vitamin C: 50.78mg
Helpful Technique for Preparing Zucchini Noodles With Pesto
To ensure your zucchini noodles maintain a firm, pasta-like texture, it's crucial not to overcook them. They should be just softened, retaining a slight crunch. Overcooking can lead to a mushy texture. Also, using a vegetable peeler to create the noodles gives a wider, fettuccine-like shape which holds up well with the pesto and pine nuts.
Time-Saving Tips for Making This Recipe
Prep ahead: Make the pesto and toast the pine nuts in advance to save time when assembling the dish.
Use a mandoline: Use a mandoline to quickly and evenly slice the zucchini into noodles, saving time and ensuring uniform thickness.
Double the batch: Make a larger batch of zucchini noodles with pesto and pine nuts and store the leftovers for a quick and convenient meal later in the week.
Store-bought pesto: Opt for high-quality store-bought pesto to save time on making the pesto from scratch without compromising on flavor.
Multi-task: While the zucchini noodles are cooking, toast the pine nuts and prepare the other ingredients to maximize efficiency in the kitchen.
One-pan meal: Consider adding protein such as grilled chicken or shrimp to the dish to create a complete one-pan meal, saving time on preparing multiple dishes.
Substitute Ingredients For Zucchini Noodles with Pesto & Pine Nuts Recipe
zucchini - Substitute with spaghetti squash: Spaghetti squash can be used as a low-carb alternative to zucchini noodles, and it has a similar texture when cooked.
pesto - Substitute with sun-dried tomato pesto: Sun-dried tomato pesto adds a rich and tangy flavor to the dish, providing a delicious variation to the traditional pesto.
parmigiano-reggiano - Substitute with pecorino romano: Pecorino romano has a similar salty and nutty flavor to parmigiano-reggiano, making it a suitable substitute in this recipe.
pine nuts - Substitute with walnuts: Walnuts offer a similar crunch and nutty flavor to pine nuts, making them a great alternative in this recipe.
extra virgin olive oil - Substitute with avocado oil: Avocado oil has a mild flavor and high smoke point, making it a suitable substitute for extra virgin olive oil in this recipe.
Presenting Zucchini Noodles With Pesto and Pine Nuts
Elevate the dish with a stunning plating: When presenting the zucchini noodles with pesto and pine nuts, focus on creating an elegant and visually appealing plate. Use a large, white, or neutral-colored plate to allow the vibrant green of the zucchini and pesto to stand out. Arrange the zucchini noodles in a neat, organized manner, and consider using a garnish of fresh basil leaves or edible flowers to add a pop of color and sophistication.
Incorporate texture and contrast: Introduce elements of texture and contrast to the dish to captivate the senses. Consider adding a sprinkle of toasted pine nuts on top of the zucchini noodles to provide a delightful crunch and nutty flavor. Additionally, drizzle a touch of high-quality extra virgin olive oil in an artistic pattern to enhance the visual appeal and add a luxurious finish to the dish.
Emphasize the freshness of the ingredients: Highlight the freshness of the dish by ensuring that the zucchini noodles are vibrant and well-cooked, with a slight crunch. Use a minimal amount of pesto to delicately coat the noodles, allowing the natural flavors of the zucchini to shine through. Sprinkle a dusting of finely grated parmigiano-reggiano over the top to add a touch of savory richness and elevate the overall presentation.
Consider the balance of flavors: Pay attention to the balance of flavors on the plate. Ensure that the pesto is evenly distributed and that the seasoning is perfectly balanced. The dish should offer a harmonious blend of the zesty pesto, the earthy zucchini, the nutty pine nuts, and the salty parmigiano-reggiano, creating a delightful symphony of flavors with each bite.
Focus on precision and attention to detail: As you plate the zucchini noodles, exercise precision and attention to detail in every aspect of the presentation. Aim for clean lines, well-proportioned servings, and meticulous placement of each component. The dish should exude a sense of refinement and artistry, reflecting the expertise and dedication of a top-tier culinary professional.
Essential Tools for Making Zucchini Noodles
Vegetable peeler: A vegetable peeler is used to peel the zucchini into long, wide ribbons. It helps to create thin, even strips of zucchini for the noodles.
Non-stick pan: A non-stick pan is used to cook the zucchini noodles. Its non-stick surface prevents the zucchini from sticking and allows for easy cooking and tossing.
Tongs: Tongs are used to gently stir the zucchini noodles while cooking in the pan. They help to ensure even cooking and prevent the noodles from breaking apart.
Skillet: A skillet is used to toast the pine nuts. It provides a flat, even surface for toasting the nuts until they are golden and fragrant.
How To Reheat Leftover Zucchini Noodles With Pesto
- Reheat the zucchini noodles in a non-stick pan over medium heat, stirring gently with tongs until warmed through, about 2-3 minutes. Be careful not to overcook, as the noodles can quickly become mushy.
- For a quick and easy reheat, place the leftover zucchini noodles in a microwave-safe bowl and heat in 30-second intervals, stirring between each interval, until heated through. This method works best for smaller portions.
- If you have stored the pesto separately, add it to the reheated noodles and toss gently to combine. If the pesto was already mixed with the noodles before storing, you may need to add a small amount of olive oil to help loosen the sauce and prevent the noodles from sticking together.
- Sprinkle the reheated zucchini noodles with freshly grated parmigiano-reggiano and a handful of pine nuts for added texture and flavor. If desired, lightly toast the pine nuts in a dry skillet over medium-low heat until golden brown before adding them to the dish.
- For a cold salad option, allow the leftover zucchini noodles to come to room temperature, then toss with a little extra pesto, olive oil, and lemon juice to refresh the flavors. Top with parmigiano-reggiano and pine nuts before serving.
Interesting Fact About Zucchini Noodles
The zucchini noodles with pesto and pine nuts recipe is a great low-carb alternative to traditional pasta dishes. Zucchini is a good source of antioxidants and vitamin C, making this dish a healthy choice. Additionally, pine nuts are a good source of magnesium and healthy fats, adding a nutritional boost to the meal. This dish is also quick and easy to prepare, making it a convenient option for busy weeknights.
Is Making Zucchini Noodles at Home Cost-Effective?
This zucchini noodles with pesto and pine nuts recipe is highly cost-effective for a household. Zucchini is an affordable and versatile vegetable, and the simple ingredients required for this dish are budget-friendly. The use of pesto and pine nuts adds a touch of luxury without breaking the bank. The approximate cost for a household of 4 people is around $10-12, making it an economical yet flavorful option. Overall Verdict: 9/10.
Is This Zucchini Noodle Recipe Healthy?
This zucchini noodle recipe with pesto and pine nuts is a healthy and nutritious dish. Here's why:
- Zucchini is a low-calorie vegetable rich in fiber, vitamins (especially vitamin C), and minerals like potassium and manganese.
- Pine nuts provide healthy fats, protein, and essential nutrients like magnesium and vitamin E.
- Pesto, made with fresh basil, olive oil, and garlic, offers beneficial plant compounds, healthy fats, and antioxidants.
- Parmigiano-Reggiano cheese adds a good source of protein and calcium.
- The recipe uses minimal added oil and focuses on whole, nutrient-dense ingredients.
To make this recipe even healthier, consider the following suggestions:
- Use a homemade pesto with less oil and more herbs to reduce the calorie content and increase the nutrient density.
- Add more vegetables to the dish, such as cherry tomatoes, bell peppers, or spinach, to boost the fiber and vitamin content.
- Reduce the amount of cheese used or opt for a lower-fat variety to decrease the saturated fat content.
- Include a lean protein source, like grilled chicken or shrimp, to make the meal more balanced and satisfying.
- Experiment with other healthy nuts or seeds, such as almonds or pumpkin seeds, for added crunch and nutrition.
Editor's Take on Zucchini Noodles With Pesto and Pine Nuts
This zucchini noodles with pesto and pine nuts recipe is a delightful and light dish that showcases the freshness of the ingredients. The use of zucchini ribbons as a pasta alternative is a clever and healthy twist. The pesto and pine nuts add a burst of flavor and texture, while the parmigiano-reggiano brings a rich, savory note. The dish is quick and easy to prepare, making it a perfect option for a busy weeknight. It's a great way to enjoy a satisfying meal while keeping things light and refreshing. Overall, this recipe is a wonderful choice for anyone looking for a delicious and wholesome dish.
Enhance Your Zucchini Noodles with Pesto & Pine Nuts Recipe with These Unique Side Dishes:
Similar Recipes to Zucchini Noodles With Pesto and Pine Nuts
Appetizer and Dessert Ideas for Zucchini Noodle Meals
Why trust this Zucchini Noodles with Pesto & Pine Nuts Recipe:
This recipe offers a delightful twist on a classic pasta dish, using zucchini as a healthy alternative. The vibrant flavors of pesto and parmigiano-reggiano create a rich and satisfying taste. The addition of pine nuts provides a delightful crunch, enhancing the overall texture. With a focus on quality ingredients such as extra virgin olive oil, this recipe promises a delicious and nutritious meal. Trust in the simplicity and freshness of these ingredients to elevate your dining experience.
Was this page helpful?
Have your own special recipe to share? Submit Your Recipe Today!
Related Recipes
Zucchini Noodle Pad Thai Recipe
Keto Fish and Zucchini Noodles Recipe
Copycat Noodles & Co. Japanese Pan Noodles Recipe
Katie Lee’s Zucchini Noodles Recipe
Veggie Noodles with Sesame Dressing Recipe
Keto Hamburger and Zucchini Noodles Recipe
Ground Chicken and Zucchini Noodles Recipe
Creamy Zucchini Noodles Recipe
Benihana Hibachi Noodles Recipe
Vegetarian Low Carb Zucchini Noodles Recipe
Ground Pork and Zucchini Noodle Stir-Fry Recipe