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