Pesto Zucchini Noodles (15 Minute Recipe)
If you only have 15 minutes for lunch or dinner, this quick zucchini noodle (zoodle) recipe is for you! Creamy pesto is smothered over crisp zucchini noodles with sweet cherry tomatoes, salty kalamata olives, and tangy sun-dried tomatoes.
Servings: 2
Calories: 286kcal
Ingredients
- 2 medium zucchini spiralized
- 1 tbsp extra virgin olive oil
- 2 cloves minced garlic
- pinch red pepper flakes
- 1/2 cup halved cherry tomatoes
- 1/4 cup sun-dried tomatoes dried or in oil
- 1/4 cup halved kalamata olives
- 1/4 cup pistachio pesto or store-bought pesto
- salt and pepper to taste
Toppings
- grated parmesen choose a non-dairy version if vegan, such as Follow Your Heart
- crushed pistachios
- fresh basil leaves
Instructions
- Spiralize your zucchini and dab with a paper towel to remove excess moisture.2 medium zucchini
- In a large skillet, add your olive oil, garlic, and red pepper flakes. Cook over MEDIUM heat until the garlic starts to bubble in the oil and brown slightly.1 tbsp extra virgin olive oil, 2 cloves minced garlic, pinch red pepper flakes
- Add in your halved cherry tomatoes, give it a good stir to incorporate with the oil mixture, and cook for another minute or two.1/2 cup halved cherry tomatoes
- Add you zucchini noodles and toss with the olive oil and cherry tomatoes. Spread them out in the pan to help all the noodles get some heat. Cook them for 2-3 minutes, tossing intermittently. The zucchini noodles should start to soften. Don't cook too long, or they will get mushy!
- Turn OFF the heat. Add your kalamata olives, sun-dried tomatoes, and pesto. Toss to combine. Taste your zucchini noodles and add salt and pepper to taste.1/4 cup sun-dried tomatoes, 1/4 cup halved kalamata olives, 1/4 cup pistachio pesto, salt and pepper to taste
- Serve your pesto zucchini noodles on individual plates and top with parmesan cheese, fresh basil, and/or crushed pistachios. Tip: See below for ideas of protein additions to this recipe!
Notes
How do you spiralize zucchini?
I LOVE this spiralizer from Amazon - it's inexpensive and worked great for my zucchini! You can also use a mandolin.
Tips:
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- Plant-Based Protein additions: chickpeas, vegan chicken, white beans, nutritional yeast
- I suggest you enjoy this dish mostly the first day! The zoodles have the best texture and flavor. As zoodles sit (esp with a sauce after being cooked), they will likely get a little mushier. This dish can still be warmed 1-2 days later in the microwave or stovetop, but will be SO much better the day of!
- Save time by making your zoodles ahead of time! After you’ve spiralized your zucchinis, line glass container or large gallon-sized bag with a paper towel, add your noodles and place in the refrigerator. You can store them for 2-3 days.
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- Should you peel the zucchini? I don’t peel the zucchini before spiralizing. The dark green adds a nice color contrast and also more fiber!
Nutrition
Calories: 286kcal | Carbohydrates: 19g | Protein: 7g | Fat: 22g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 2mg | Sodium: 588mg | Potassium: 1084mg | Fiber: 5g | Sugar: 12g | Vitamin A: 1386IU | Vitamin C: 50mg | Calcium: 115mg | Iron: 3mg