Fresh Zucchini Noodles Recipe Easy Creamy Pesto Delight for Summer
A light and refreshing summer dish featuring spiralized zucchini noodles tossed in a creamy, herb-packed pesto sauce made with cottage cheese for smoothness and a fresh lemony pop.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Cuisine: Italian-inspired
Ingredients
Scale
- 3 medium zucchini, spiralized into noodles
- 2 cups fresh basil leaves, packed
- 1/4 cup pine nuts, toasted
- 2 large garlic cloves
- 1/2 cup small-curd cottage cheese, drained
- 1/3 cup grated Parmesan cheese
- 1/3 cup extra virgin olive oil
- 1 tablespoon freshly squeezed lemon juice
- Salt, to taste
- Freshly ground black pepper, to taste
- 1 cup cherry tomatoes, halved (optional)
Instructions
- Wash and dry 3 medium zucchinis. Using a spiralizer, carefully spiralize each zucchini into long noodles. Pat dry with paper towels if excess moisture is present.
- Toast 1/4 cup pine nuts in a small pan over medium heat, stirring frequently, until golden brown and fragrant (3-4 minutes). Set aside to cool.
- In a food processor, combine 2 cups fresh basil leaves, toasted pine nuts, 2 garlic cloves, 1/2 cup drained cottage cheese, 1/3 cup grated Parmesan, and 1 tablespoon freshly squeezed lemon juice. Pulse to combine.
- With the processor running, slowly drizzle in 1/3 cup extra virgin olive oil until the pesto is smooth and creamy. Scrape down sides if needed. Season with salt and freshly ground black pepper to taste.
- Place zucchini noodles in a large mixing bowl. Pour creamy pesto over noodles and gently toss until evenly coated. Fold in 1 cup halved cherry tomatoes if using.
- Serve immediately, garnished with extra Parmesan or pine nuts if desired.
Notes
To avoid soggy noodles, sprinkle spiralized zucchini with salt and let drain in a colander for 10 minutes, then pat dry before tossing with pesto. The pesto can be made up to 2 days ahead and stored in the fridge. For dairy-free, substitute cottage cheese and Parmesan with vegan alternatives like cashew cream and nutritional yeast.
Nutrition
- Serving Size: 1 serving (approxima
- Calories: 220
- Sugar: 4
- Sodium: 250
- Fat: 15
- Saturated Fat: 3
- Carbohydrates: 8
- Fiber: 3
- Protein: 10
Keywords: zucchini noodles, creamy pesto, summer recipe, healthy pasta alternative, low carb, gluten free, vegetarian, easy dinner