Zucchini Noodles with Pesto and Parmesan

Zucchini noodles with pesto is a quick and easy summer meal that's perfect for a light lunch or dinner. The zucchini noodles are spiralized into long, thin strands, which gives them a similar texture to pasta. The pesto is made with fresh basil, pine nuts, Parmesan cheese, and olive oil, and it's tossed with the zucchini noodles until they're evenly coated. The dish is then finished with a sprinkling of Parmesan cheese and a drizzle of olive oil.

Zucchini noodles with pesto is a dish that's been around for centuries. The first recorded recipe for zucchini noodles dates back to the 16th century, and it was likely created by Italian cooks who were looking for a way to use up excess zucchini. Today, zucchini noodles are a popular dish all over the world, and they're often served as a healthy alternative to pasta.

Prep time: 10 | Cook time: 5 | Serves: 2

Ingredients

• 1 1/2 pound zucchini
• 1 cup basil pesto
• 1/2 cup grated Parmesan cheese
• 1/4 cup pine nuts (optional)
• 1/4 cup chopped sun-dried tomatoes (optional)
• Salt and pepper, to taste

Instructions

1. Using a spiralizer, spiralize the zucchini into long, thin noodles.
2. In a large skillet, heat the pesto over medium heat.
3. Add the zucchini noodles to the skillet and cook until tender, about 2-3 minutes.
4. Stir in the Parmesan cheese and pine nuts, if using.
5. Season with salt and pepper to taste.
6. Transfer the zucchini noodles to a serving plate and garnish with sun-dried tomatoes, if using.

Why It Works

• The spiralized zucchini noodles have a similar texture to pasta, but they're much lower in calories and carbohydrates.
• The pesto is made with fresh basil, pine nuts, Parmesan cheese, and olive oil, and it's packed with flavor.
• The dish is quick and easy to make, and it's perfect for a light lunch or dinner.