About this recipe

Fresh zucchini spiralized into tender noodles and tossed with a vibrant homemade basil pesto — this light, low-calorie dinner comes together in under 20 minutes and is naturally gluten-free. It's the kind of wholesome weeknight meal that feels indulgent without the guilt, finished with cherry tomatoes, toasted pine nuts, and a shower of Parmesan.

Instructions

1. 1

   Spiralize the zucchini using a spiralizer fitted with the medium noodle blade. Place the noodles in a colander, toss with ½ tsp kosher salt, and let them sit for 10 minutes to draw out excess moisture. Pat dry thoroughly with paper towel — this step is key to preventing watery noodles.

2. 2

   In a food processor, combine the basil leaves, garlic, and toasted pine nuts. Pulse 8–10 times until coarsely chopped. With the motor running, slowly drizzle in the extra-virgin olive oil until the pesto is smooth and emulsified. Add the Parmesan cheese, lemon juice, salt, and black pepper. Pulse a few more times to combine. Taste and adjust seasoning.

3. 3

   Heat 1 tablespoon of olive oil in a large skillet over ^[medium-high heat]. Add the dried zucchini noodles and toss with tongs for 1–2 minutes, just until slightly tender but still with a bite — do not overcook or they will become mushy. Remove from heat immediately.

4. 4

   Add the pesto to the skillet with the warm zucchini noodles and toss gently to coat every strand. Divide among bowls and top with halved cherry tomatoes, extra Parmesan cheese, toasted pine nuts, and a pinch of red pepper flakes if desired. Serve immediately.