A light, low-carb pasta alternative featuring fresh zucchini noodles tossed in a flavorful basil pesto sauce.

Scale

4 medium zucchinis, spiralized

1/2 cup basil pesto (store-bought or homemade)

1 tbsp olive oil

1/4 cup cherry tomatoes, halved (optional)

2 tbsp grated Parmesan cheese (optional)

Salt and pepper, to taste

1. Heat olive oil in a large skillet over medium heat.

2. Add zucchini noodles and sauté for 2–3 minutes until slightly tender.

3. Remove from heat and toss with pesto until evenly coated.

4. Add cherry tomatoes and Parmesan if desired.

5. Season with salt and pepper to taste. Serve immediately.

Avoid overcooking zucchini noodles—they should remain slightly firm.

Can add grilled chicken or shrimp for a protein boost.

Use gluten-free pesto if needed for dietary restrictions.

Keywords: zucchini noodles, pesto, low-carb pasta