Zucchini Noodles in Creamy Pesto Sauce

If you’re looking for a light, low-carb alternative to pasta without sacrificing flavor, look no further than Zucchini Noodles in Creamy Pesto Sauce. This dish combines the freshness of spiralized zucchini with the richness of a velvety pesto cream sauce—creating a wholesome and indulgent meal all at once. It’s a perfect choice for a quick weeknight dinner or a lunch that won’t leave you feeling heavy.

Whether you’re gluten-free, keto-curious, or just trying to eat more vegetables, “zoodles” are a fantastic swap that brings texture and freshness to your plate. The creamy pesto clings beautifully to the noodles, and with a sprinkle of parmesan or some cherry tomatoes on top, it’s a meal that looks just as good as it tastes. Ready in under 20 minutes, it’s healthy comfort food made easy.

Ingredients:

For the Zucchini Noodles:

• 3 medium zucchinis, spiralized
  
• 1 tbsp olive oil
  
• Salt, to taste
  
• Freshly ground black pepper, to taste
  

For the Creamy Pesto Sauce:

• 1/2 cup basil pesto (store-bought or homemade)
  
• 1/3 cup heavy cream (or coconut cream for dairy-free)
  
• 2 tbsp grated Parmesan cheese (optional)
  
• 1 clove garlic, minced
  
• 1 tsp lemon juice (for brightness)
  

Optional Toppings:

• Cherry tomatoes, halved
  
• Crushed red pepper flakes
  
• Extra Parmesan or pine nuts
  
• Grilled chicken or shrimp (for added protein)
  

Instructions:

1. Prep the Zoodles:

• Spiralize the zucchinis and place them on a paper towel to absorb moisture.
  
• Lightly salt them and let sit for 5–10 minutes. Pat dry again before cooking.
  

2. Sauté the Zoodles:

• In a large skillet over medium heat, add olive oil and sauté zucchini noodles for 2–3 minutes, just until slightly tender but not soggy. Remove from pan and set aside.
  

3. Make the Creamy Pesto Sauce:

• In the same pan, add garlic and sauté for 30 seconds.
  
• Stir in pesto, heavy cream, and Parmesan. Let it simmer on low heat for 2–3 minutes until slightly thickened.
  
• Add lemon juice and adjust seasoning with salt and pepper.
  

4. Combine & Serve:

• Toss the zoodles back into the sauce and mix gently until well coated.
  
• Serve immediately, topped with your favorite garnishes.
  

Pro Tips:

• Don’t overcook the zoodles—they should be tender but still have a bite.
  
• Use homemade pesto for a fresher flavor (blend basil, pine nuts, garlic, olive oil, and Parmesan).
  
• Add protein (like grilled chicken or tofu) to make it a complete meal.
  

Image Prompt:

A vibrant bowl of zucchini noodles coated in a creamy green pesto sauce, topped with halved cherry tomatoes, grated Parmesan, and a sprinkle of crushed red pepper. The dish is served in a white ceramic bowl on a rustic wood table, with a fork twirled into the zoodles. Natural light highlights the glossy sauce and colorful ingredients.

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Meta Title:

Zucchini Noodles in Creamy Pesto Sauce – Healthy Low-Carb Pasta Alternative

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Meta Description:

Enjoy this healthy twist on pasta with Zucchini Noodles in Creamy Pesto Sauce. Light, flavorful, and ready in 20 minutes—perfect for lunch or dinner!