Creamy Pesto Zucchini Noodles

$- 4 medium zucchinis, spiralized - 1 cup fresh basil leaves - 1/2 cup pine nuts (toasted) - 1/2 cup grated Parmesan cheese - 3 cloves garlic, minced - 1/2 cup extra virgin olive oil - 1/2 cup heavy cream or coconut cream for a dairy-free option - Salt and pepper to taste - Cherry tomatoes, halved (for garnish) - Additional pine nuts (for garnish) To make Creamy Pesto Zucchini Noodles, you need fresh ingredients. Start with four medium zucchinis. Spiralize them for that fun noodle shape. If you don't have a spiralizer, use a vegetable peeler to make thin strips. Next, gather your pesto ingredients. You will need one cup of fresh basil leaves. Fresh basil gives the best flavor. Also, toast half a cup of pine nuts to enhance their taste. You'll need half a cup of grated Parmesan cheese and three cloves of minced garlic. These ingredients blend well to create a rich pesto. For the creamy sauce, you'll use half a cup of extra virgin olive oil. This is essential for a smooth pesto. If you prefer a dairy-free option, swap the heavy cream for coconut cream. Lastly, season with salt and pepper to your taste. Don’t forget some garnishes! Halved cherry tomatoes add a pop of color. Use extra pine nuts for a nice crunch on top. With these ingredients, you're set for a delicious meal. {{ingredient_image_1}} Using a Spiralizer To start, grab your spiralizer. Cut off the ends of each zucchini. Place one zucchini in the spiralizer and twist it. This will create long, thin noodles. Repeat this for all four zucchinis. Once done, set them aside. Alternative Methods for Zucchini Noodles If you don’t have a spiralizer, don’t worry! You can use a vegetable peeler to make thin ribbons. Just peel the zucchini until you reach the seeds. This method works well too. Combining Ingredients in the Food Processor Now, let's make the pesto. Take your food processor and add the fresh basil leaves. Then, toss in the toasted pine nuts, grated Parmesan cheese, and minced garlic. Achieving the Perfect Consistency Pulse the mixture until it is finely chopped. Next, while the food processor runs, slowly pour in the olive oil. This helps to blend everything into a smooth paste. Add salt and pepper to taste, then set the pesto aside. Heating Cream and Mixing with Pesto In a large skillet, pour in the heavy cream over medium heat. Stir it gently to warm it up. Once the cream is hot, add the pesto. Mix well until you see a creamy sauce form. Incorporating Noodles into the Sauce Add the zucchini noodles to your creamy sauce. Toss them gently to coat all the noodles. Cooking Time and Desired Texture Cook for about 3 to 5 minutes. You want the noodles to be hot but still firm. This keeps their texture nice and fresh. Plating the Dish Once cooked, plate the creamy zucchini noodles. Use tongs to twist them into a neat mound. Garnishing for Flavor and Presentation For a pop of color, add halved cherry tomatoes on top. Sprinkle some extra toasted pine nuts for crunch. This adds flavor and makes the dish look fantastic. Enjoy your meal! Choosing Quality Zucchinis When picking zucchinis, look for firm ones with a shiny skin. Avoid any with soft spots or blemishes. Medium zucchinis work best for spiralizing. They offer the right balance of flavor and texture. Aim for zucchinis that feel heavy for their size. This weight means they are fresh and full of moisture. Best Types of Basil for Pesto Fresh basil is key to great pesto. Look for vibrant green leaves with no brown edges. Sweet basil is a classic choice, but you can try Genovese or Thai basil for different flavors. Each type brings its own unique aroma and taste. For a fun twist, mix in some spinach for extra nutrients! Adjusting Flavor and Consistency Taste your pesto as you make it. If it’s too thick, add more olive oil or cream. If it’s too bitter, add a pinch of salt or more cheese. A splash of lemon juice can brighten the flavors too. Every ingredient plays a part, so adjust to your liking. Substitutions for Allergies or Preferences If you have nut allergies, swap out pine nuts for sunflower seeds. You can also use nutritional yeast instead of Parmesan for a vegan option. Coconut cream is a great dairy-free choice for a rich texture. Be creative and find what works best for you! Tips for Cooking Zucchini Noodles When cooking zucchini noodles, heat them gently. High heat can make them soggy. Cook for 3 to 5 minutes until they are warm but still firm. Stir them gently to coat with sauce without breaking them. This keeps their lovely shape and crunch. Maintaining Nutritional Value To keep zucchini noodles healthy, avoid overcooking. Quick cooking preserves vitamins and minerals. Pair them with fresh ingredients like cherry tomatoes for added nutrients. This dish is not just tasty; it’s a smart choice for health too! Pro Tips Use Fresh Ingredients: For the best flavor in your pesto, use fresh basil and high-quality extra virgin olive oil. Customize Your Pesto: Feel free to experiment by adding other herbs like parsley or spinach to your pesto for a unique twist. Don't Overcook the Zucchini: Cook the zucchini noodles just until heated through to maintain their texture and avoid mushiness. Save Some Pasta Water: If the sauce is too thick, add a splash of reserved pasta cooking water to achieve the desired consistency. {{image_2}} You can easily make this dish dairy-free. First, swap heavy cream for coconut cream. Coconut cream gives a rich flavor without dairy. It keeps your dish creamy and smooth. For the pesto, use a vegan alternative. Replace Parmesan with nutritional yeast. This swap adds umami flavor and keeps it plant-based. You won’t miss the cheese in your creamy pesto! Want more protein? Add grilled chicken or shrimp. These options work well with the creamy sauce. Simply cook them first and toss them in at the end. If you prefer plant-based proteins, try tofu or chickpeas. They blend nicely with zucchini noodles. You can also use lentils for added texture and nutrition. Spice up your dish with more herbs and spices. Fresh herbs like parsley or thyme can add depth. You can also mix in a bit of lemon zest for brightness. If you like heat, add red pepper flakes. They bring a nice kick to the creamy pesto. Start with a small amount and adjust to your taste. Enjoy the extra flavor! After enjoying your creamy pesto zucchini noodles, store the leftovers properly. First, let the dish cool down to room temperature. This step helps prevent condensation inside the container. - Use an airtight container to keep your noodles fresh. - Place a paper towel inside the lid to absorb moisture. - Store in the fridge for up to three days. Keeping the pesto separate from the noodles can help retain the flavor and texture. When it’s time to enjoy your leftovers, reheating correctly is key. You want to keep the texture and flavor just right. - Microwave: Place the noodles in a microwave-safe dish. Cover it with a damp paper towel. Heat in short bursts, stirring in between. This method warms the dish evenly. - Stovetop: Heat a skillet over low heat. Add a splash of olive oil or a little water to avoid sticking. Stir gently until heated through. Avoid high heat as it can make the zucchini noodles mushy. You want them firm and tasty, just like when first made! Zucchini noodles, or zoodles, are noodles made from zucchini. They are a fun and healthy alternative to regular pasta. To make them, you can use a spiralizer or a vegetable peeler. - Nutritional Benefits of Zucchini Noodles: Zucchini is low in calories and high in water. It also contains vitamins A and C, which help support your immune system. Plus, zucchini has fiber, which aids digestion. - Comparisons with Traditional Pasta: Traditional pasta is high in carbs and calories. Zucchini noodles, on the other hand, are lighter and can be a great option for those watching their carbs. They also provide more nutrients and can help you feel full without the heavy feeling that pasta can bring. Yes, you can make pesto in advance. This saves time on busy days. - Storage Time for Pesto: You can store pesto in the fridge for about 5 days. Just make sure to keep it in an airtight container. - Tips for Freshness: To keep your pesto fresh, drizzle a bit of olive oil on top before sealing it. This helps prevent browning and keeps the flavor bright. Overcooked zucchini noodles can become mushy and lose their shape. - Signs of Overcooked Noodles: If your zoodles are limp and watery, they are overcooked. They should have a slight crunch to them. - Ideal Cooking Time for Zucchini Noodles: Aim for 3-5 minutes of cooking time. This will keep your noodles tender but still firm, giving you the perfect bite. You’ve learned how to make a tasty dish with zucchini noodles, pesto, and cream. This meal is simple yet full of flavor. Choose fresh ingredients and don't shy away from personalizing the pesto. Try different proteins or herbs to suit your taste. Remember to store any leftovers properly to keep them fresh. Your journey into healthy cooking can be fun and rewarding. Enjoy your delicious creation and the good food habits you've started!$

Creamy Pesto Zucchini Noodles

A delightful dish featuring spiralized zucchini noodles tossed in a creamy pesto sauce, perfect for a light and healthy meal.

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Prep Time 15

Cook Time 15

Total Time 30

Course Main Course

Cuisine Italian

Servings 4

Calories 350 kcal

Ingredients

4 medium zucchinis, spiralized
1 cup fresh basil leaves
0.5 cup pine nuts (toasted)
0.5 cup grated Parmesan cheese
3 cloves garlic, minced
0.5 cup extra virgin olive oil
0.5 cup heavy cream or coconut cream
to taste salt and pepper
as needed cherry tomatoes, halved (for garnish)
as needed additional pine nuts (for garnish)

Instructions

Prepare the Zucchini Noodles: Using a spiralizer, create zucchini noodles. If you don’t have a spiralizer, you can use a vegetable peeler to make ribbons. Set aside.
Make the Pesto: In a food processor, combine the basil leaves, toasted pine nuts, grated Parmesan cheese, and minced garlic. Pulse until finely chopped.
Add Olive Oil: With the food processor running, slowly drizzle in the olive oil until the mixture is well combined and smooth. Season with salt and pepper. Set the pesto aside.
Prepare the Creamy Sauce: In a large skillet over medium heat, pour in the heavy cream. Stir in the prepared pesto, blending well to create a creamy sauce.
Cook the Zucchini Noodles: Add the zucchini noodles to the skillet and toss gently to coat with the pesto cream sauce. Cook for 3-5 minutes until the noodles are heated through but still al dente.
Serve: Plate the creamy zucchini noodles and garnish with halved cherry tomatoes and additional toasted pine nuts for a delightful crunch.

Notes

For a dairy-free option, substitute heavy cream with coconut cream.

Keyword healthy, pesto, vegetarian, zucchini noodles