Zucchini Noodles with Pesto & Pine Nuts
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This zucchini noodle recipe is zucchini at its best—no spiralizer needed, just a peeler, a pan, and some good pesto.
Ingredients
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.
Nutrition
- Calories
- 197 kcal
- Fat Content
- 16 g
- Carbohydrate Content
- 11 g
- Protein Content
- 6 g
- Saturated Fat Content
- 3 g
- Sugar Content
- 7 g
- Fiber Content
- 3 g
- Sodium Content
- 351 mg
- Cholesterol Content
- 4 mg
- Serving Size
- 1 serving
