Zucchini Noodles with Pesto & Pine Nuts
These zucchini noodles are peeled into wide ribbons to mimic pappardelle pasta, and pesto adds vibrant summer flavor.
Ingredients
- 3 (about 2½ lbs) large zucchini (larger zucchini make for nicer, wider noodles)
- 3 tablespoons store bought or homemade pesto, best quality
- 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.
- *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.
Pair with
Nutrition Information
Powered by 
- Per serving (4 servings)
- Calories: 197
- Fat: 16 g
- Saturated fat: 3 g
- Carbohydrates: 11 g
- Sugar: 7 g
- Fiber: 3 g
- Protein: 6 g
- Sodium: 351 mg
- Cholesterol: 4 mg
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.