Sautéed Zucchini Noodles with Garlic and Basil Pesto
A vibrant low-carb pasta alternative featuring tender zucchini noodles tossed in a garlicky basil pesto sauce. This italian-inspired pasta (low-carb, vegetarian) ready in about 17 minutes blends (8 oz each), spiralized zucchini, minced garlic, olive oil into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 210 calories and feeds 2, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 3 (8 oz each), spiralized zucchini
- 2 cloves, minced garlic
- 2 tbsp olive oil
- 1/4 cup, packed basil
- 2 tbsp pine nuts
- 2 tbsp, grated parmesan cheese
- 1 tsp lemon juice
- 1/4 tsp salt
Instructions
- Step 1: Heat 2 tbsp olive oil in a large skillet over medium heat. Add 2 minced garlic cloves and sauté for 1 minute until fragrant, being careful not to brown.
- Step 2: Add 3 spiralized zucchini noodles to the skillet and toss for 3-4 minutes until tender-crisp, stirring frequently.
- Step 3: In a small bowl, combine 1/4 cup packed basil, 2 tbsp pine nuts, 2 tbsp grated parmesan, 1 tsp lemon juice, and 1/4 tsp salt to make the pesto.
- Step 4: Pour the pesto over the zucchini noodles and toss to coat evenly, cooking for 1 more minute until heated through.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Sautéed Zucchini Noodles with Garlic and Basil Pesto take to make?
Total time is about 17 minutes (10 min prep + 7 min cook). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Sautéed Zucchini Noodles with Garlic and Basil Pesto?
Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.
Can I substitute ingredients in Sautéed Zucchini Noodles with Garlic and Basil Pesto?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Sautéed Zucchini Noodles with Garlic and Basil Pesto for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Sautéed Zucchini Noodles with Garlic and Basil Pesto low-carb?
Yes — this recipe is tagged low-carb, vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Doubled the garlic (as one does) and it was amazing.
- ★★★☆☆
It was fine. Came out a bit bland for my taste.
- ★★★☆☆
Average. The concept is good but execution needs work on seasoning.
