Summer Pesto Zucchini Noodles Pasta Recipe
Enjoy a refreshing and healthy Summer Pesto Zucchini Noodles Pasta recipe packed with fresh basil, garlic, cherry tomatoes, and spiralized zucchini. This low-carb, gluten-free dish is perfect for a light lunch or dinner, bringing together the vibrant flavors of summer in under 30 minutes. Great for clean eating, keto, and vegetarian diets.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Total Time: 20 minutes
- Yield: 2 servings
- Category: Dinner
- Method: Sautéing
- Cuisine: Italian-American
- Diet: Gluten Free
Ingredients
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4 medium zucchini, spiralized
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1 cup fresh basil leaves
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2 cloves garlic
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1/4 cup pine nuts (or walnuts)
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1/3 cup grated Parmesan cheese
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1/3 cup olive oil
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Salt and pepper, to taste
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1 cup cherry tomatoes, halved
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Optional: red pepper flakes, grilled chicken or shrimp for added protein
Instructions
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Spiralize zucchini into noodles and set aside on a paper towel to absorb moisture.
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In a food processor, combine basil, garlic, nuts, Parmesan, salt, and pepper. Blend while slowly adding olive oil until smooth.
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Heat a large skillet over medium heat. Add zucchini noodles and sauté for 2–3 minutes until just tender.
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Add pesto and toss until noodles are well coated.
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Add cherry tomatoes and optional toppings. Serve immediately.
Notes
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Don’t overcook the zucchini noodles to avoid sogginess.
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Store leftover pesto in an airtight container for up to 5 days.
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Swap Parmesan for nutritional yeast for a dairy-free version.
Nutrition
- Serving Size: 1.5 cups
- Calories: 270 kcal
- Sugar: 5 g
- Sodium: 210 mg