Zucchini Noodles with Pesto & Pine Nuts
This post may contain affiliate links. Read my full disclosure policy.
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.
You May Also Like
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
Powered by 
- 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.
See more recipes:
Comments
Add a Comment
This site uses Akismet to reduce spam. Learn how your comment data is processed.
Wow! This recipe is one of my favorite summer Veggie dishes. The pesto was a nice twist on this old favorite!
What better way to enjoy your vegetables than turning them into noodles! Thanks for sharing this recipe.
I love that you gave zucchini noodles the spotlight here! I love them so much that I devoted a food blog to the spiralizer… check it out sometime, inspiralized.com! love this post!!
Does this need to be served warm/hot or can it be served at room temperature?
Either way is fine. Hope you enjoy!
where is recipe for home made pesto please .?
Hi Ella, You can find it here:
https://www.onceuponachef.com/recipes/basil-walnut-pesto.html
I loved this recipe. My husband is not a fan of green vegetables but he has happily had this dish a few times. I’ve served it as a side dish with chicken or something else not too rich. I find I need very little of the pesto. The flavor goes a long way on the “noodles”. Trying to cut the carbs a bit for our meals, I love having this recipe in my arsenal.
So glad I found this recipe. I used store bought pesto and added cannellini beans for some added protein and it was delicious! I stored the extra sauce separate from the “noodles” and carried it to work for lunch the next day and it re-heated really well. Healthy vegetarian dinners in under 20 minutes, including prep time, are a big hit in my busy life. 🙂
My 10 year old nephew who does NOT EAT vegetables loved these “noodles”!! Thanks for another great recipe Jen!!
This sounds like a winner! I am going to try it tonight.
Thanks!
This is fantastic! I made it with walnuts and added a dash of cayenne pepper for a little bit of bite.
And the left-overs are great on a Flatout bread pizza.
This is delicious..and so easy! I used both zucchini and yellow squash, walnuts, and store-bought basil pesto–I had these on hand. I added a dash of crushed red pepper, because we like it 🙂
This is so quick to put together that it is a perfect busy evening side.
Glad to hear that yellow squash works too-I’ve got some that I need to use up!