Fresh Zucchini Noodles with Creamy Pesto
A quick and easy 5-minute dinner featuring fresh zucchini noodles tossed in a creamy pesto sauce with cherry tomatoes, perfect for a light and satisfying meal.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 15 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Cuisine: Italian
Ingredients
Scale
- 4 medium zucchini (about 600g / 1.3 lbs), spiralized into noodles (zoodles)
- 1 tsp salt
- 1 cup fresh basil leaves (about 25g / 0.9 oz)
- 1/4 cup pine nuts, toasted (about 30g / 1 oz)
- 2 cloves garlic, peeled
- 1/4 cup grated Parmesan cheese (about 25g / 0.9 oz)
- 2 tbsp cream cheese, softened
- 1/4 cup extra virgin olive oil (60ml / 1/4 cup)
- Salt and black pepper, to taste
- Juice of half a lemon
- 1 cup cherry tomatoes, halved
- Fresh basil leaves, for topping (optional)
- Extra Parmesan cheese, for serving
Instructions
- Wash and dry the zucchini. Using a spiralizer, create noodles from all four zucchini. Place the zoodles in a colander, sprinkle with 1 tsp salt, and toss gently. Let them sit for 10 minutes to release excess water.
- While the zucchini rests, heat a small dry skillet over medium heat. Add the pine nuts and toast for 2-3 minutes, shaking frequently, until golden and fragrant. Set aside to cool.
- In a food processor, combine basil leaves, toasted pine nuts, garlic cloves, Parmesan cheese, cream cheese, and lemon juice. Pulse a few times to start breaking down the ingredients.
- With the processor running, slowly drizzle in the olive oil until the pesto is smooth and creamy. Stop and scrape down the sides as needed. Season with salt and pepper to taste.
- Using a clean kitchen towel or paper towels, gently squeeze the zucchini noodles to remove any remaining moisture.
- In a large bowl, toss the zucchini noodles with the creamy pesto until evenly coated. Gently fold in the halved cherry tomatoes.
- Divide onto plates, garnish with extra Parmesan and fresh basil leaves. Optionally, drizzle a little more olive oil on top for shine and richness. Serve immediately.
Notes
Salting the zucchini noodles and letting them rest for 10 minutes helps draw out excess water to prevent sogginess. Toast pine nuts carefully to avoid burning. Use room temperature cream cheese for a smooth pesto. If pesto is too thick, add a teaspoon of warm water or more olive oil. For a dairy-free version, substitute cream cheese and Parmesan with vegan alternatives or nutritional yeast. Serve immediately for best texture.
Nutrition
- Serving Size: 1 serving (about 1/4
- Calories: 280
- Sugar: 5
- Sodium: 350
- Fat: 24
- Saturated Fat: 5
- Carbohydrates: 8
- Fiber: 2
- Protein: 6
Keywords: zucchini noodles, creamy pesto, fresh pesto, zucchini pasta, low carb dinner, quick dinner, healthy dinner, vegetarian, gluten-free