Zucchini Noodles with Pesto & Pine Nuts
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Peel zucchini into wide ribbons that mimic pappardelle pasta, then toss them with pesto for a taste of summer.
With its tender flesh and delicate flavor, zucchini is nothing if not versatile — you can grill it, sauté it, fry it, and even bake into breads. However, its mild flavor can be a bit bland, so when my garden bursts with zucchini every summer, I’m always looking for new ways to spice it up. Peeling the zucchini into wide ribbons and discarding the seeds makes it less watery and creates more surface area for the sauce to coat, almost like pappardelle pasta. Pesto sauce loaded with garlic and basil adds vibrant flavor.
What You’ll Need To Make Zucchini Noodles with Pesto
Step-by-Step Instructions
Using a vegetable peeler, press firmly and peel zucchini into long, wide ribbons. Work your way around the zucchini and stop when you get to the seeds.
Heat the oil in a large non-stick pan over medium-high heat. Add the zucchini “noodles” to the pan. It will seem like a lot. Don’t worry; they’ll cook down.
Cook the zucchini noodles, stirring gently with tongs, for about 2 minutes, until just softened. Do not overcook.
Add the pesto, Parmigiano-Reggiano, toasted nuts, 1/4 teaspoon salt, and a few grinds of pepper.
Toss well, then taste and adjust seasoning, if necessary (be sure to add enough salt to bring out all the flavors).
Transfer the zucchini noodles to a serving bowl and top with more cheese, if desired. Serve warm or room temperature.
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Zucchini Noodles with Pesto & Pine Nuts
Peel zucchini into wide ribbons that mimic pappardelle pasta, then toss them with pesto for a taste of summer.
Ingredients
- 3 (about 2½ lbs) large zucchini (larger zucchini make for nicer, wider noodles)
- 3 tablespoons store bought or homemade pesto, best quality
- 2 tablespoons freshly grated Parmigiano-Reggiano, plus more for serving
- 2 tablespoons pine nuts, toasted until golden*
- Salt and freshly ground black pepper
- 2 tablespoons extra virgin olive oil
Instructions
- Using a vegetable peeler, press firmly and peel zucchini into long, wide ribbons. Work your way around the zucchini and stop when you get to the seeds.
- Heat the oil in a large non-stick pan over medium-high heat. Add the zucchini "noodles" to the pan and cook, stirring gently with tongs, for about 2 minutes, until just softened. Do not overcook.
- Add the pesto, Parmigiano-Reggiano, toasted nuts, ¼ teaspoon salt, and a few grinds of pepper. Toss well, then taste and adjust seasoning, if necessary (be sure to add enough salt to bring out all the flavors). Transfer the zucchini noodles to a serving bowl and top with more cheese, if desired. Serve warm or room temperature.
- *To toast the nuts, put them in a dry skillet and cook over medium-low heat, stirring frequently, until golden in spots, about 3 minutes.
Pair with
Nutrition Information
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- Per serving (4 servings)
- Calories: 197
- Fat: 16 g
- Saturated fat: 3 g
- Carbohydrates: 11 g
- Sugar: 7 g
- Fiber: 3 g
- Protein: 6 g
- Sodium: 351 mg
- Cholesterol: 4 mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
Gluten-Free Adaptable Note
To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free.
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I was looking for a pasta like recipe as I am eating low carb to keep my diabetes on track, which I have had for 16 years. I would buy a cold store bought pasta)pesto/pine nut product that was cold among the coleslaws and other other pasta salads and such.
Came across this and gave it a go..tweaked it by spiralising the courgette (that’s what we call zucchini in England lol)…it was SO good it surprised me. I prefer eating it cold and I make it at least 3 times a week!
Thanks for such a simple delicious recipe!
Absolutely delicious! We made half the recipe, which was just the right amount for the two of us. Served it with lamb chops in a balsamic reduction and some ciabatta rolls. It’s a keeper and great use for my bumper crop of yellow zucchini. Thank you again Jenn for your great recipes!
Soooo delicious and super easy.
I loved this recipe. Easy to put together, looks fantastic, and tastes amazing. I made pesto, otherwise it would have been a ten-minute meal, which I love. My zucchini was a bit watery. Next time I’ll drain after cooking or maybe salt it beforehand to bring out some of the moisture so I can pat it off. Ate the seed part of the zucchini with a little olive oil, salt, and pepper for lunch today. 🙂