Zucchini Noodles Tossed with Basil Pesto
Fresh zucchini noodles coated in vibrant basil pesto with Parmesan for a light, herbaceous keto main course. This Italian-inspired vegetarian recipe (low-carb), ready in about 15 minutes, pairs zucchini, extra-virgin olive oil, basil pesto for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 2, so it slots cleanly into a low-carb week and pairs well with cauliflower rice or roasted green vegetables. 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
- 1.5 medium zucchini
- 2 tbsp extra-virgin olive oil
- 2 tbsp basil pesto
- 1/4 cup grated Parmesan cheese
- 1/4 tsp salt
- 1/8 tsp black pepper
- 1/4 cup chopped toasted pine nuts
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Equipment for this recipe
Tools this recipe's steps call for, with a link to each on Amazon.
Instructions
- Step 1: Spiralize 1.5 medium zucchinis into noodles using a spiralizer, then set aside.
- Step 2: Heat 2 tbsp extra-virgin olive oil in a large skillet over medium heat.
- Step 3: Add the spiralized zucchini noodles to the skillet and toss for 2-3 minutes until just tender but still firm, avoiding overcooking.
- Step 4: Stir in 2 tbsp basil pesto and 1/4 cup grated Parmesan cheese until well combined and the pesto coats the noodles evenly.
- Step 5: Season with 1/4 tsp salt and 1/8 tsp black pepper, then toss gently to distribute the seasoning.
- Step 6: Optional: Sprinkle with 1/4 cup chopped toasted pine nuts just before serving.
