Zucchini Noodles with Pesto
those Zucchini Noodles with Pesto are light, sparkling, and full of taste—ideal for warm nights or low-carb meals. Tossed with colourful pesto and juicy cherry tomatoes, this brief dish is prepared in only 15 minutes. pinnacle with parmesan or add grilled hen for additonal protein. A healthy twist on pasta without sacrificing taste!
Equipment
- 1 Spiralizer
- 1 Large Skillet
- 1 Tongs or spoon
Ingredients
- 2 large Zucchini
- 1/3 cup Pesto
- 1 cup Cherry tomatoes
- 1/4 cup Parmesan cheese
- 1 tbsp Olive oil
Instructions
- Spiralize zucchini into noodles and set aside.
- heat olive oil in a massive skillet over medium warmth.
- upload zucchini noodles and sauté for two–three minutes till simply gentle (don’t overcook).
- add cherry tomatoes and cook dinner for 1–2 extra minutes till barely softened.
- flip off heat and stir in pesto. Toss until noodles are evenly covered.
- Season with salt and pepper to taste.
- Top with grated parmesan and serve immediately.
Notes
- Substitution Tip: Use store-bought or homemade pesto. Add grilled chicken for a heartier meal.
- Zoodles release water when cooked—don’t overcook to avoid sogginess.
- For a vegan version, skip the parmesan or use nutritional yeast.