Low-Carb Zucchini Noodles with Pesto
Light and refreshing spiralized zucchini noodles tossed in a vibrant, herbaceous homemade basil pesto.
Contains common allergens
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Instructions
- 1
Wash the zucchinis thoroughly and cut off the ends. Using a spiralizer, cut the zucchinis into long, noodle-like strands.
- 2
Heat the extra virgin olive oil in a large skillet over medium heat until shimmering.
- 3
Add the zucchini noodles to the skillet and toss gently using tongs. Sauté for just 2-3 minutes until slightly softened but still crisp (al dente). Avoid overcooking to prevent sogginess.
- 4
Remove the skillet from the heat. Pour the basil pesto over the noodles and toss until every strand is evenly coated.
- 5
Gently fold in the cherry tomatoes and sprinkle the freshly grated Parmesan cheese over the top.
- 6
Serve immediately while warm, or chill for a refreshing cold pasta salad alternative.
Plan it in Listahan
Add Low-Carb Zucchini Noodles with Pesto to your week, check it against your household's allergens, and build the shopping list automatically.