Spring is here and I’m ready to embrace all the amazing produce now in season. Flowers are blooming and greens are more accessible in the grocery stores which brings me to this zoodle recipe. Zucchini noodles aka “zoodles” are spiralized making them look like spaghetti. It’s gained some popularity because they are healthy, low carb and easy to make. While I’m always a pasta girl at heart, I love zoodles because they taste amazing! Lathered in a lemon pesto sauce and topped with extra veggies, I’m craving this zucchini noodle recipe all the time. Add some fresh seasonal vegetables to this zoodle recipe such as asparagus or peas for a wholesome vegan meal. I promise this dish is great on it’s own, but you can add some warm garlic bread for an indulgent meal. It’s okay, we cut the carbs in pasta, right???
YASS look at all that greenery goodness. Fresh produce excites me so much. Having a fresh healthy meal is my jammm. The best part about zoodles is you can customize the dish however your heart desires. Asparagus is one of my favorite vegetables so I try to incorporate it in most of my meals when it is in season.
Zoodles are so much fun to make. You want to make sure to salt them alot and let them rest for at least 10 minutes. Salt helps draw out the liquid to prevent soggy zoodles – and soggy zoodles = major sadness. You blot most of the salt off with paper towels so don’t worry about your dish being overly salty.
Pesto is hands down one of my favorite sauces to consume. It’s got such a wonderful aroma goin’ on and I can’t resist adding it to most of my pasta dishes. It’s also bomb on sandwiches. Basically pesto has a big space in my foodie heart.
This dish is also a one pot meal which makes for the best clean up. Simply add some olive oil to a large pan and sauté your vegetables until tender. Add zoodles and pesto and toss until mingled. You don’t want to cook the zoodles for too long ( 3 – 4 minutes max).
Lemony Pesto Zoodles
- handful of basil (roughly 1.5 cup)
- 4 garlic cloves minced (reserve some for sautéing vegetables)
- 1 cup pine nuts or walnuts
- 2 tablespoons nutritional yeast (substitute with parmesan cheese if not vegan)
- 1/4 cup olive oil
- 1/2 cup peas
- juice from 1 lemon
- 2 handfuls of arugula (roughly 3 cups)
- 3 large zucchini
- 1 bunch asparagus
- 1 Tablespoon olive oil
- spiral vegetable slicer (I use a Veggetti)
Start by spiralizing the zucchini into a large bowl or colander. Sprinkle with salt and set aside for at least 10 minutes — this will help drain out water so your noodles are not soggy.
Add all pesto ingredients into a blender or food processor and blend until smooth. Make sure to reserve some minced garlic.
Place zucchini noodles on a paper towel and blot excess water.
Heat a large skillet on medium heat and add olive oil and the rest of minced garlic. Sauté for roughly 30 seconds.
Add asparagus and cook for 10 minutes, or until tender.
Add zucchini noodles and pesto and cook for an additional 2 minutes.
Serve immediately. Leftovers keep well for about 5 days!
Note: I used a Veggetti to spirialize my zucchini to make my zoodles!
Would you try this pesto zoodle recipe? Let me know in the comments below!
You can find this recipe along with other creations I’ve made on Brit + Co!