Zucchini Noodles with Pesto & Pine Nuts Recipe

Zucchini Noodles with Pesto & Pine Nuts Recipe

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.

Preparation: 15 minutes
Cooking: 5 minutes
Total: 20 minutes



  • lbslarge 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


  1. Using a vegetable peeler, press firmly and peel zucchini into long, wide ribbons. Work around the zucchini and stop when there are seeds.

  2. 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.

  3. 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).

  4. Transfer the zucchini noodles to a serving bowl and top with more cheese, if desired. Serve warm or room temperature.


  • 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
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