Zucchini Noodles with Pesto & Pine Nuts
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These zucchini noodles (zoodles) are a good reminder that simple really is best—golden pine nuts, salty parm, and a garlicky pesto tie it all together.
With its tender flesh and delicate flavor, zucchini is nothing if not versatile—you can grill it, sauté it, fry it, and even bake into zucchini bread. But it can be a little bland on its own, so when my garden is overflowing every summer, I’m always looking for new ways to make it shine. In this zucchini noodle recipe, I peel the zucchini into wide ribbons and discard the seedy core, which keeps it from getting watery and gives you more surface area for the sauce—almost like pappardelle pasta. Tossed with garlicky basil pesto sauce, crunchy pine nuts and Parmesan, it’s simple, fresh, and truly satisfying.
“It was SO good it surprised me…thanks for such a simple delicious recipe!”
What You’ll Need To Make Zucchini Noodles with Pesto
To make zucchini noodles with pesto and pine nuts, you’ll need large zucchini, pesto, Parmigiano-Reggiano, pine nuts, salt, pepper, and extra-virgin olive oil.
Step-by-Step Instructions
Step 1: Prep the noodles. Using a vegetable peeler, press firmly to peel the zucchini into long, wide ribbons, working your way around the vegetable and stopping once you reach the seeds.
Pro Tip: If you don’t want to toss the leftover seedy cores, you can dice them up, pop them in an airtight container, and add them to your next smoothie.
Step 2: Sauté the zucchini. Heat the oil in a large non-stick pan over medium-high heat. Add the zucchini ribbons and stir gently with tongs for about 2 minutes until just softened (you’re aiming for al dente), being careful not to overcook.
Pro Tip: It’ll seem like a huge amount of zucchini when it first hits the pan, but don’t worry—it’ll cook down and shrink significantly. Just keep it moving gently so it softens evenly.
Step 3: Toss and season. Add the pesto, Parmigiano-Reggiano, toasted nuts, salt, and pepper to the pan. Toss well to coat, then taste and adjust the seasoning, adding more salt if needed to brighten the flavors. If you like a little heat, feel free to add a few pinches of red pepper flakes too.
Step 4: Serve. Transfer the noodles to a serving bowl and top with extra cheese if desired; serve warm or at room temperature.
More Ways To Turn Your Zucchini Into Noodles
Beyond the wide pappardelle-style ribbons, there are lots of other ways to shape zucchini noodles. Keep in mind that some require other kitchen tools:
- Curly Spaghetti: To achieve classic, bouncy curls, use a spiralizer. A countertop model with a crank or a stand mixer attachment works best to transform the squash into long, twirling strands.
- Angel Hair: For very fine and delicate noodles, a julienne peeler is the ideal tool. By pulling the peeler lengthwise down the vegetable, you create thin, uniform strips that resemble traditional angel hair pasta.
- Fettuccine: If you prefer a flat but narrow noodle, a mandoline works nicely.
- Lasagna Sheets: For a pasta-free lasagna, use a sharp chef’s knife to slice the zucchini vertically into wide, thin planks. These sturdy slices can be layered directly into the pan in place of traditional noodles.
Flush with Zucchini? More Zucchini Recipes You May Like
Zucchini Noodles with Pesto & Pine Nuts
Ingredients
- 3 large zucchini (about 2½ lbs/1.1 kg)
- 3 tablespoons store-bought or homemade pesto
- 2 tablespoons freshly grated Parmigiano-Reggiano, plus more for serving
- 2 tablespoons pine nuts, toasted until golden
- Salt and freshly ground black pepper
- 2 tablespoons extra-virgin olive oil
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.
Notes
- Larger zucchini make nicer, wider noodles
- To toast the nuts, put them in a dry skillet and cook over medium-low heat, stirring frequently, until golden in spots, about 3 minutes.
Nutrition Information
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
Gluten-Free Adaptable Note
To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free.
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This was super yummy, everyone loved it. I made it exactly like the recipe stated and added your pesto grilled shrimp with it. Perfect dinner…thank you so much
My boys all loved these noodles (Ages: 55, 16, 15 and 12). I used Jen’s Sundried Tomato Pesto instead, from the grilled cheese recipe, and it was wonderful with the zucchini noodles. I didn’t fry up the noodles, just left them as they were. Of course, I topped with the extra cheese and nuts as recipe listed. I did fry up the middles though (seeded part of zucchini) with salt and pepper to eat on the side. This meal was a hit!
Love this!!! My only deviation was to add some garlic, mushroom and sliced shallot to it prior to adding the zucchini. I served it with salmon and it was fantastic.
what brand of Pesto do you recommend?
Whole Foods sells a brand called “Mama’s” that I like. 🙂
Hi Jenn,
Could I use pistachio nuts in place of the pine nuts? I’m wondering if that would taste good with this combo of veggies? Thank you!
Sure, I think pistachios would be nice here. Enjoy!
This dish is amazing! The only modification I’ll make next time is to drain the liquid after sautéing the zucchini. My zucchini created a lot of juice. Then I’ll add the pesto, etc. This recipe is a keeper.
I’m making this for Memorial Day, can you cut zucchini a day ahead and then cook the next day or won’t the zucchini hold up well?
Hi Sherry, I just read online that you can get away with it. After you spiralize them, refrigerate them in a paper towel-lined container to keep them from getting slimy.
delish and simple
Will this work with store bought spiralized zucchini noodles or would they be too watery? Thanks.
Sure, Danielle – I think those will work well. Just be sure not to cook too long.
Hi Jen,
We made this tonight with the Greek shrimp with feta. My family loves when I cook. Everyone loved it. Could adopt for vegetarian daughter and still impress my Japanese exchange student daughter. I love coming to you for quick meals I can make and then then I sit back and enjoy the family conversations.