Easy Zucchini Noodles with Nut-Free Pesto
These zucchini noodles, or zoodles, are a healthy and delicious alternative to traditional pasta. This dish is a perfect light and refreshing meal, with a flavorful nut-free pesto sauce and juicy fresh tomatoes.
Why You’ll Like This Zucchini Pesto Noodles
If you are like me, you’ll be unable to say no to good pasta. And the idea of replacing pasta with zucchini didn’t seem too appealing to me. Until I tried it recently. And let me tell you; it’s okay sometimes to have it as a good substitute for regular pasta. It tastes delicious and, as an additional bonus, it is healthy for you.
Zucchini noodles are a lighter and lower-carb alternative to traditional pasta, making them suitable for those seeking healthier options or following specific diets. Nut-free pesto provides a delicious, allergy-friendly twist without compromising on flavor. These pesto zucchini noodles can be a complete meatless meal or a great side dish to chicken breasts, thighs, or salmon bites. It also goes great with sweet potatoes like air-fryer sweet potato cubes.
Is Zucchini Noodles with Nut-Free Pesto a Suitable Option for a Health-Conscious Diet?
Zucchini noodles with nut-free pesto are an excellent choice for a health-conscious diet. Zucchini is low in calories and carbs, and the nut-free pesto is rich in fresh herbs and olive oil. It’s a nutrient-rich option that supports a wholesome and balanced eating plan.
Nut-free pesto is a variation of the classic basil-based sauce that omits nuts, making it suitable for individuals with nut allergies. It incorporates fresh basil leaves, garlic, olive oil, and seasonings.
Benefits of Zucchini Noodles and Nut-Free Pesto
Zucchini noodles (“zoodles”) and nut-free pesto are popular alternatives to traditional pasta and pesto. They offer several benefits, particularly for those looking to reduce carbohydrate intake, avoid nuts, or incorporate more vegetables into their diets. Here are some benefits of both zucchini noodles and nut-free pesto:
- Low in Calories and Carbohydrates: Zucchini noodles contain significantly fewer calories and carbs than traditional wheat-based pasta, making them suitable for low-carb and ketogenic diets.
- Rich in Nutrients: Zucchini is a good source of vitamins and minerals, including vitamin C, potassium, and antioxidants like lutein and zeaxanthin. These nutrients contribute to overall health and may support eye health and immune function.
- Gluten-Free: Zucchini noodles are naturally gluten-free, which makes them a suitable alternative for individuals with gluten sensitivities or celiac disease.
- Allergen-Friendly: Nut-free pesto is an excellent option for individuals with nut allergies or sensitivities. Traditional pesto recipes often contain pine nuts, which can be allergenic for some people.
- Rich in Healthy Fats: Many nut-free pesto recipes use olive oil as the base, providing heart-healthy monounsaturated fats. These fats are essential for overall health and can contribute to a balanced diet.
Ingredients for Zucchini Noodles with Nut-Free Pesto
- 2-3 medium-sized raw zucchini – cutting fresh summer zucchini into noodles right before cooking is best. Fresh zucchini tends to have a firmer texture, which can result in better zoodles. The noodles hold their shape well and have a more “al dente” texture, similar to traditional pasta. Buying spiralized zucchini noodles at grocery stores can save you time, as you don’t need to wash, peel, and prepare the zucchini yourself. Especially if it’s the time of year when zucchini is outside of the natural growing season, just be aware that there might be some differences in texture and taste.
- 1 cup cherry tomatoes, halved – you can use any other tomatoes; just cut them into smaller pieces.
- 2 cups fresh basil leaves
- 1/2 cup grated Parmesan cheese
- 2 garlic cloves
- 1/2 cup extra virgin olive oil
- Salt and black pepper to taste
Crafting Nut-Free Pesto
- Start by making the basil pesto sauce. Combine the basil leaves, garlic, and Parmesan cheese in a food processor.
- Pulse until the ingredients are well combined.
- While the food processor runs, slowly drizzle in the olive oil until the mixture becomes smooth and creamy. Note: I used my Magic Bullet Blender, added all ingredients and oil simultaneously, and pulsed it (see video).
- Season with salt and pepper to taste. Set the creamy pesto sauce aside.
Step-by-step Instructions to Prepare Zucchini Noodles with Nut-Free Pesto
- Using a vegetable spiralizer or a vegetable peeler, create zucchini noodles from the zucchini. If using a vegetable peeler, peel the zucchini lengthwise to make thin ribbons. Set the zoodles into a large bowl.
- Heat a large skillet over medium-high heat and add olive oil.
- Add the zucchini noodles and sauté for 2-3 minutes until they are slightly softened but still have a bit of crunch.
- Remove the skillet from heat and add the pesto sauce. Toss the zucchini noodles until they are evenly coated with the sauce.
- Add the halved cherry tomatoes to the skillet and gently toss them with the zucchini noodles.
- Serve the zucchini noodles with pesto sauce and cherry tomatoes immediately. You can garnish with additional Parmesan cheese and fresh basil leaves if desired.
- Optional: drizzle some freshly squeezed lemon juice for a fresh zest.
Making zucchini noodles is easy. You can use a spiralizer to transform zucchinis into thin, noodle-like strands. These “zoodles” can be sautéed, boiled briefly, or enjoyed raw, providing a versatile base for various dishes.
Absolutely! While the basic recipe pairs zucchini noodles with nut-free pesto, you can personalize it by adding ingredients like cherry tomatoes, grilled chicken, or sautéed vegetables. This customization allows you to create a dish that suits your preferences and dietary needs.
Absolutely! This dish is versatile and accommodating. It’s an excellent option for those with nut allergies and anyone looking to enjoy a fresh, wholesome, and satisfying meal. It’s perfect for anyone seeking flavorful alternatives to traditional pasta dishes.
If you like this recipe, here are some other great vegetable options to try:
- Simple Egg Fried Rice with Vegetables (Better Than Takeout)
- Best Quick Air Fryer Corn on the Cob Recipe
- Easy Crispy Air Fryer Brussel Sprouts with Bacon
- Oven Roasted Potatoes and Carrots with Onion and Zucchini
- Simple Stir-Fry Broccoli without Meat
- Easy Oven-Baked Potato with Green Onion and Sour Cream
In case you still want to enjoy a good old pasta, here are some great pasta recipes to try:
- Quick Steamed Broccoletti with Garlic (Broccolini or Baby Broccoli)
- Easy Turkey Bolognese with Jar Sauce (Turkey Ragu Pasta)
- Creamy Garlic Parmesan Chicken Pasta
- Easy Baked Feta Pasta with Smoked Salmon (Tik Tok Pasta)
- Creamy Spinach Pasta (The Benefits of Meatless Meals)
- Salmon Asparagus Pasta
Zucchini noodles with nut-free pesto
Ingredients
- 2 zucchini fresh, medium size
- 1 cup tomatoes cherry or other kind
- 2 cups basil fresh
- 1/2 cup parmesan grated
- 2 cloves garlic
- 1/2 cup olive oil extra virgin
- salt & pepper to taste
Instructions
- Start by making the pesto sauce. In a food processor, combine the basil leaves, pine nuts, garlic, and Parmesan cheese. Pulse until the ingredients are well combined.
- While the food processor is running, slowly drizzle in the olive oil until the mixture becomes smooth and creamy. Season with salt and pepper to taste. Set the pesto sauce aside.
- Using a spiralizer or a vegetable peeler, create zucchini noodles from the zucchini. If using a vegetable peeler, simply peel the zucchini lengthwise to create thin ribbons.
- Heat a large skillet over medium heat and add a drizzle of olive oil. Add the zucchini noodles and sauté for 2-3 minutes until they are slightly softened but still have a bit of crunch.
- Remove the skillet from heat and add the pesto sauce. Toss the zucchini noodles until they are evenly coated with the sauce.
- Add the halved cherry tomatoes to the skillet and gently toss them with the zucchini noodles.
- Serve the zucchini noodles with pesto sauce and cherry tomatoes immediately. You can garnish with additional Parmesan cheese and fresh basil leaves if desired.
- Enjoy your zucchini noodles with pesto sauce and cherry tomatoes as a light, healthy meal option!
Video
Notes
- Refer to the post above for common Q&A and pairing suggestions.
- Nutrition information is an estimate and will depend on your specific ingredients.
- I used my Magic Bullet Blender to prepare pesto, added all ingredients and oil simultaneously, and pulsed it (see video).
- Raw zucchini – cutting fresh summer zucchini into noodles right before cooking is best. Fresh zucchini tends to have a firmer texture, which can result in better zoodles. The noodles hold their shape well and have a more “al dente” texture, similar to traditional pasta. Buying spiralized zucchini noodles at grocery stores can save you time, as you don’t need to wash, peel, and prepare the zucchini yourself. Especially if it’s the time of year when zucchini is outside of the natural growing season, just be aware that there might be some differences in texture and taste.
- Tomatoes – you can use cherry or any other tomatoes; just cut them into smaller pieces.
