Pesto Zucchini Noodles
Spiralized zucchini tossed with vibrant pesto, cherry tomatoes, and parmesan.
Short list, short method: 6 ingredients and 3 steps, about ten minutes start to finish, landing at 220 calories and 8g of protein a serving. It belongs in the vegetarian corner of the collection, and it is one of the ones worth learning by heart.
Why this one works
A vegetarian dinner works when it is built around something substantial rather than around an absence. Beans, grains, eggs and cheese all carry a plate on their own.
Everything happens in one pan on the stovetop, which keeps both the timing and the washing up simple.
At 220 calories a serving this is one of the lighter dinners here, so it pairs well with a substantial side if you are feeding big appetites.
Ingredients
Makes 4 servings
- 4 zucchini, spiralized
- ½ cup basil pesto
- 1 cup cherry tomatoes, halved
- ¼ cup parmesan
- Pine nuts
- Olive oil
Notes on the key ingredients
Cheese grated from a block melts far better than pre-shredded, which is dusted with starch to stop it clumping in the bag.
Canned tomatoes are usually better than out-of-season fresh ones, and they are already at peak ripeness. A pinch of sugar offsets any sharpness.
Zucchini holds a lot of water. Cook it hot and fast, and salt it only at the end, or it will go limp.
Substitutions
- No parmesan? Use pecorino, grana padano, or nutritional yeast for a dairy-free option.
Instructions
- Sauté zucchini noodles in olive oil 2-3 minutes.
- Toss with pesto and cherry tomatoes.
- Plate and top with parmesan and pine nuts.
Tips for getting it right
- Get the pan properly hot before anything goes in. A lukewarm pan steams food grey instead of browning it, and browning is most of the flavour.
- Taste before it reaches the table. Salt levels vary with the brand of broth, cheese and sauce you used, and this is the last point at which you can fix it.
- The ingredient list is short, so each item is carrying real weight. This is a recipe where the quality of what you buy shows up directly on the plate.
Storage, make-ahead and reheating
- Fridge: up to three days. Pasta absorbs sauce as it sits, so it will look drier than it did last night.
- Freezer: up to two months, though the texture softens. Cream sauces can split on thawing.
- Reheating: add a splash of water or milk and warm it gently, stirring, until the sauce loosens back up.
- Making it ahead: the prep work keeps well even when the finished dish does not. Chop and measure the night before and the 12 minutes on the night drops to closer to ten.
Variations
Add some heat
A pinch of red pepper flakes with the aromatics, or a spoonful of chilli crisp at the table, lifts the whole dish without changing the method.
Stretch it further
Adding a handful of greens, a tin of beans or an extra cup of cooked grain takes this from four servings to six without much change to the 12 minute timing.
What to serve with it
- Warm flatbread or naan
- A yoghurt or tahini sauce for contrast
- A quick pickled vegetable for acidity
Nutrition per serving
| Calories | 220 |
|---|---|
| Protein | 8g |
| Servings | 4 |
| Total time | 12 minutes |
Figures are estimates and will vary with the brands and exact quantities you use.
Common questions
How long does Pesto Zucchini Noodles take to make?
About 12 minutes from start to finish, including prep. If you chop and measure ahead of time, the active cooking is closer to 7 minutes.
Can I make this ahead of time?
The prep work can be done a day ahead, which cuts the time on the night substantially. The finished dish is best eaten soon after cooking, though leftovers keep for a few days.
How many does this serve?
Four as written, at 220 calories and 8g of protein a serving. It scales up cleanly if you have the pan space; just avoid crowding, which steams rather than browns.
Is there enough protein in this for a main course?
At 8g a serving, yes for most people, particularly served with a grain. If you want more, add a tin of beans, a handful of nuts or a fried egg on top.