This vibrant zucchini noodle pesto pasta has become my go-to when I’m craving comfort food but want to feel amazing afterward. This healthy zucchini pasta alternative is so delicious that everyone who tries it asks for the recipe – and honestly, I love seeing their faces light up when they realize how simple it is to make!
You know those moments when you’re standing in your kitchen, staring at a pile of zucchini from the garden (or maybe you went a little overboard at the farmer’s market like I do), wondering how to make the perfect zucchini noodle pesto? That’s exactly how this recipe was born.
I remember it was a particularly hot Nevada afternoon, and the last thing I wanted was a heavy, carb-loaded meal. I’d been experimenting with low-carb alternatives for a few weeks, trying to find that perfect balance between satisfaction and lightness. Then it hit me – why not turn these beautiful zucchini into noodles?
The first time I made this dish, I was skeptical. Could vegetables really replace pasta? But after one bite of these tender zucchini noodles coated in fresh, aromatic pesto, I was completely converted. My energy levels stayed steady, I felt satisfied but not sluggish, and most importantly – it tasted incredible.
What I love most about this recipe is how it fits perfectly into my weekly meal prep routine. You can spiralize the zucchini ahead of time, make a big batch of pesto, and have fresh, healthy meals ready in minutes all week long.
Zucchini Noodle Pesto Ingredients
- 4 medium zucchini, spiralized or julienned
- 2 cups fresh basil leaves, packed
- ½ cup pine nuts, toasted
- 4 cloves garlic, minced
- ¾ cup extra virgin olive oil
- 1 cup freshly grated Parmesan cheese, divided
- 1 teaspoon salt or to taste
- ½ teaspoon freshly ground black pepper
- 2 tablespoons lemon juice
- 2 tablespoons olive oil for cooking
- Cherry tomatoes for garnish (optional)
- Extra pine nuts for garnish (optional)
How to Make Zucchini Pesto Pasta
Prepare the Zucchini Noodles for Pesto
Using a spiralizer or vegetable peeler, create long noodle-like strips from the zucchini. If you don’t have a spiralizer, a julienne peeler or even a regular vegetable peeler works perfectly. Pat the zucchini noodles dry with paper towels and set aside.
Toast the Pine Nuts
Heat a dry skillet over medium heat. Add pine nuts and toast for 2-3 minutes, stirring frequently, until golden and fragrant. Remove from heat and let cool completely.
Make Fresh Basil Pesto
In a food processor, combine toasted pine nuts and minced garlic. Pulse until roughly chopped. Add basil leaves and pulse until chopped. With the processor running, slowly drizzle in olive oil until you reach your desired consistency. Add ¾ cup Parmesan cheese, salt, pepper, and lemon juice. Pulse to combine. Taste and adjust seasoning.
Cook the Zucchini Pasta
Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add zucchini noodles and cook for 2-3 minutes, tossing gently with tongs. You want them tender-crisp, not mushy. Season lightly with salt and pepper.
Combine and Serve
Remove skillet from heat. Add the pesto to the warm zucchini noodles and toss gently to coat. Serve immediately, garnished with remaining Parmesan cheese, cherry tomatoes, and extra pine nuts if desired. Enjoy while warm!
From Ava’s Kitchen
The key to perfect zucchini noodle pesto pasta is not overcooking the noodles! They should still have a slight bite to them – think al dente. If your zucchini releases too much water during cooking, simply drain it off before adding the pesto. This healthy zucchini pasta recipe is naturally gluten-free and can easily be made vegan by omitting the Parmesan or using a plant-based alternative.
This dish has honestly changed my relationship with comfort food. Instead of feeling heavy and sluggish after a big bowl of pasta, I feel energized and satisfied. It’s become a regular feature in my weekly meal rotation, especially during those busy Nevada summers when I want something fresh and light.
If you’re looking for more nutritious meal ideas, this pairs beautifully with a simple green salad or some grilled chicken. And don’t be afraid to experiment – I’ve added everything from sun-dried tomatoes to roasted red peppers to this base recipe with delicious results.