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Zoodles With Pesto – A Creamy Version

A bowl with creamy zoodles with pesto in it

5 from 5 reviews

These zoodles with pesto become naturally creamy after just a couple of minutes of cooking with some parmesan cheese. These low carb noodles, made from zucchini, are a great gluten-free alternative to any grain. They are perfect to increase your veggie intake and that’s why they should be in your Meal Plan or Batch Cooking list.

Scale

Ingredients

Instructions

  1. Wash the zucchini and cut both ends.
  2. Use a spiralizer or a peeler to cut the zucchini into noodle shape.
  3. In a medium-size skillet over medium heat, add the almond pesto and 1 tablespoon oil.
  4. Add the noodles and sauté with the help of tongs. 
  5. Sauté until you reach the desired consistency, 1-2 minutes if you prefer them al dente.
  6. Serve in a bowl and eat warm.

Notes

HOW TO STORE THEM:

Store zoodles in an air-tight container for about one week before adding any other ingredients. For better freshness, add a layer of scent-free paper towel in the bottom of the container to capture any moisture. 

This creamy version of zoodles with pesto should be consumed right after making it.

Keywords: zoodles, zucchini noodles, pesto, zucchini spaghetti, pesto zoodles

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