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Fresh Zucchini Noodles with Creamy Pesto

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A light and vibrant summer dish featuring spiralized zucchini noodles tossed in a creamy basil pesto with juicy cherry tomatoes. Quick, easy, and perfect for warm weather meals.

Ingredients

Scale
  • 4 medium zucchinis (spiralized into noodles)
  • 1 teaspoon salt (to draw out moisture)
  • 2 cups fresh basil leaves (packed)
  • 1/2 cup grated Parmesan cheese (Parmigiano-Reggiano preferred)
  • 1/3 cup pine nuts (lightly toasted)
  • 2 garlic cloves (minced)
  • 1/2 cup extra virgin olive oil
  • 1/4 cup cream cheese (softened)
  • Salt and freshly ground black pepper (to taste)
  • 1 cup cherry tomatoes (halved)
  • 1 tablespoon olive oil
  • Pinch of salt
  • Optional garnishes: fresh basil leaves, extra Parmesan, red pepper flakes

Instructions

  1. Rinse the zucchinis and trim the ends. Using a spiralizer, create noodles from each zucchini.
  2. Place the noodles in a colander, sprinkle with 1 teaspoon of salt, and let sit for 10 minutes to draw out excess water.
  3. Gently squeeze the noodles with a clean kitchen towel or paper towels to remove remaining moisture.
  4. In a food processor, combine basil leaves, grated Parmesan, toasted pine nuts, and minced garlic. Pulse a few times to chop.
  5. With the processor running, slowly drizzle in olive oil until smooth but textured.
  6. Add softened cream cheese and pulse until creamy. Season with salt and pepper to taste. Add a teaspoon of olive oil or splash of water if too thick.
  7. Prepare cherry tomatoes by either tossing raw with olive oil and salt or gently sautéing in a skillet for 3-4 minutes until softened.
  8. In a large bowl, toss zucchini noodles with creamy pesto until evenly coated.
  9. Fold in cherry tomatoes gently to keep their juicy burst intact.
  10. Serve immediately, garnished with fresh basil leaves, extra Parmesan, and red pepper flakes if desired.

Notes

To prevent soggy noodles, salt zucchini noodles and pat dry before mixing. Toast pine nuts for enhanced flavor. Pesto can be made ahead and stored refrigerated. Serve zucchini noodles immediately for best texture. For vegan version, substitute Parmesan with nutritional yeast and cream cheese with vegan cream cheese or soaked cashews.

Nutrition

Keywords: zucchini noodles, creamy pesto, cherry tomatoes, summer recipe, gluten-free, low carb, easy dinner, healthy meal

Find it online: https://hungermind.com/fresh-zucchini-noodles-with-creamy-pesto-5-easy-recipes-for-summer/