Zucchini noodles, or "zoodles," are a light and refreshing low-carb alternative to traditional pasta. Tossed with a flavorful vegan pesto, this dish is quick, easy, and perfect for a healthy meal.
Ingredients
Zucchini Noodles:
- 4 medium zucchinis
- 1 tbsp olive oil optional, for sautéing
- Salt and pepper to taste
Vegan Pesto:
- 2 cups fresh basil leaves packed
- 1/3 cup pine nuts or walnuts
- 2 cloves garlic
- 1/4 cup nutritional yeast
- 1/2 cup olive oil
- Juice of 1 lemon
- Salt and pepper to taste
Instructions
- Prepare the Zucchini Noodles: Wash and trim the ends of the zucchinis.
- Use a spiralizer to create zucchini noodles. If you don't have a spiralizer, you can use a julienne peeler or a vegetable peeler to create thin strips.
- Prepare the Vegan Pesto: In a food processor, combine the fresh basil leaves, pine nuts, garlic, and nutritional yeast.
- Pulse until the mixture is finely chopped.
- With the processor running, slowly drizzle in the olive oil until the pesto is smooth and well combined.
- Add the lemon juice, and salt and pepper to taste. Pulse a few more times to mix everything together.
- Cook the Zucchini Noodles (Optional): Heat 1 tablespoon of olive oil in a large skillet over medium heat.
- Add the zucchini noodles and sauté for 2-3 minutes, until they are just tender. Be careful not to overcook them, as they can become mushy.
- Season with salt and pepper to taste.
- Toss with Pesto: In a large bowl, toss the zucchini noodles with the prepared pesto until they are evenly coated.
- Serve: Serve immediately, garnished with additional fresh basil leaves, pine nuts, or a sprinkle of nutritional yeast if desired.
Notes
Enjoy this light and refreshing Zucchini Noodles with Pesto, perfect for a healthy and delicious meal!
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