Description
These 2 Minute Zucchini Noodles with Pesto offer the perfect balance of fresh garden flavors and satisfying, savory notes for a quick dinner.
Ingredients
3 large zucchini (about 2 1/2 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
1. Use a vegetable peeler to create long, wide ribbons from the zucchini, stopping when you reach the seeds.
2. Heat olive oil in a large non-stick pan over medium-high heat. Add the zucchini ribbons and gently stir for about 2 minutes until just tender.
3. Stir in the pesto, Parmigiano-Reggiano, toasted pine nuts, salt, and pepper. Toss to combine, then taste and adjust seasonings. Serve warm or at room temperature, garnished with extra cheese if you like.
Notes
Don’t overcook: Zucchini contains a high water content. Keeping the cooking time to just 2 minutes ensures the ribbons remain tender and appetizing rather than mushy.
Prepare ahead: You can peel your ribbons and grate your cheese up to an hour before you plan to cook. Keep the ribbons in a dry container in the refrigerator until you are ready for the pan.
Season carefully: Since pesto and Parmigiano-Reggiano are naturally salty, taste your noodles before adding any additional salt at the end.
Toast pine nuts safely: Keep a close eye on the pine nuts while toasting them in a dry pan. They turn from golden to burnt in a matter of seconds, so remove them from the heat the moment they are fragrant.
- Prep Time: 8 minutes
- Cook Time: 2 minutes
- Category: Main Course
- Cuisine: Italian-inspired
Nutrition
- Calories: N/A
- Fat: N/A
- Carbohydrates: N/A
- Protein: N/A