Description

Light, fresh, and bursting with flavor, this Zucchini Noodles with Basil recipe is a healthy twist on traditional pasta. Tossed in a vibrant basil-pumpkin seed pesto and topped with sweet cherry tomatoes, it’s a quick and satisfying dish that’s perfect for any occasion. Ready in under 30 minutes, it’s a meal that’s as nutritious as it is delicious!

Ingredients

Scale

For the Basil-Pumpkin Seed Pesto:

½ small yellow onion, roughly chopped (optional)
1 garlic clove, roughly chopped
2 cups packed fresh basil leaves (arugula can be substituted)
½ cup pepitas (green pumpkin seeds), toasted
⅓ cup olive oil
2 teaspoons red wine vinegar (or lemon juice)
Pinch of red pepper flakes
Salt, to taste

For the Zucchini Noodles:

- 3 large zucchini
- Salt, to taste
- 1 pint cherry tomatoes (halved or left whole)
- Fresh basil leaves (for garnish)

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Instructions

Prepare the Basil-Pumpkin Seed Pesto:
- In a food processor, combine the onion (if using), garlic, basil leaves, toasted pepitas, olive oil, red wine vinegar, and red pepper flakes.
- Blend until smooth and creamy. Season with salt to taste. If the mixture tastes strong, let it sit for a few minutes to allow the flavors to mellow. Add more vinegar or lemon juice to balance the flavors if needed.
Make the Zucchini Noodles:
- Spiralize the zucchini into noodle-like strands using a spiralizer, julienne peeler, or box grater.
- Toss the zucchini noodles with a pinch of salt and let them rest for a few minutes to release excess moisture. Pat them dry with paper towels if needed.
Assemble the Dish:
- In a large bowl, toss the zucchini noodles with the prepared pesto until evenly coated.
- Transfer to a serving platter and top with cherry tomatoes. Garnish with fresh basil leaves for an extra burst of flavor and color.
Serve:
- Serve immediately as a light main dish or a flavorful side.

Notes

Raw or Cooked Noodles: Zucchini noodles can be served raw for a crisp texture or lightly sautéed in olive oil for 1–2 minutes for a tender option.
Pepita Substitutes: Use sunflower seeds, pine nuts, or walnuts if pepitas aren’t available.
Storage: Pesto can be made ahead and stored in an airtight container in the fridge for up to 5 days.
Add Protein: For a heartier dish, add grilled chicken, shrimp, or chickpeas.

Prep Time: 15 minutes
Cook Time: 10 minutes (if lightly sautéing noodles)
Category: Main Course
Method: Raw or Lightly Sautéed
Cuisine: Mediterranean