Pesto Zoodles with Sun-Dried Tomatoes
Pesto zoodles with sun-dried tomatoes are a light, flavorful dish that’s perfect for a quick and healthy meal. Made with zucchini spirals as the base, this recipe combines the vibrant taste of pesto with the tangy sweetness of sun-dried tomatoes. It’s a low-carb, gluten-free option that’s full of fresh and satisfying flavors.
Enjoy a guilt-free pasta alternative that’s bursting with herbaceous pesto, savory sun-dried tomatoes, and a hint of Parmesan. The zucchini noodles (zoodles) are tender yet crisp, creating a delightful texture that pairs perfectly with the rich flavors of the sauce.
This recipe is quick to make, requiring less than 20 minutes from start to finish. It’s packed with nutrients, low in carbs, and a great way to enjoy a comforting dish while keeping things healthy. Plus, it’s easily customizable with additional protein or vegetables.
Tools to Use
- Spiralizer or julienne peeler
- Large skillet
- Cutting board and knife
- Tongs
Ingredients
- 3 medium zucchini, spiralized
- 1/2 cup pesto (store-bought or homemade)
- 1/3 cup sun-dried tomatoes, chopped (oil-packed is preferred)
- 1 tablespoon olive oil (optional, if not using oil-packed tomatoes)
- 2 garlic cloves, minced
- 1/4 teaspoon red pepper flakes (optional)
- 1/4 cup grated Parmesan cheese
- Salt and black pepper, to taste
- Fresh basil leaves, for garnish
Instructions
- Prepare the Zoodles
Use a spiralizer or julienne peeler to turn the zucchini into noodles. Pat them dry with a paper towel to remove excess moisture. - Sauté the Garlic and Tomatoes
Heat a large skillet over medium heat. If your sun-dried tomatoes are not oil-packed, add olive oil to the skillet. Sauté the minced garlic for 1-2 minutes until fragrant, then stir in the chopped sun-dried tomatoes and red pepper flakes (if using). - Cook the Zoodles
Add the zoodles to the skillet and toss them gently with the garlic and sun-dried tomatoes. Cook for 2-3 minutes, just until the zoodles are tender but not soggy. - Add the Pesto
Remove the skillet from the heat and stir in the pesto until the zoodles are evenly coated. Season with salt and black pepper to taste. - Serve and Garnish
Transfer the zoodles to serving plates. Sprinkle with grated Parmesan cheese and garnish with fresh basil leaves. Serve immediately and enjoy!
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Pesto Zoodles with Sun-Dried Tomatoes
Equipment
- Spiralizer or julienne peeler
- Large skillet
- Cutting board and knife
- Tongs
Ingredients
- 3 medium zucchini spiralized
- 1/2 cup pesto store-bought or homemade
- 1/3 cup sun-dried tomatoes chopped (oil-packed is preferred)
- 1 tablespoon olive oil optional, if not using oil-packed tomatoes
- 2 garlic cloves minced
- 1/4 teaspoon red pepper flakes optional
- 1/4 cup grated Parmesan cheese
- Salt and black pepper to taste
- Fresh basil leaves for garnish
Instructions
- Prepare the Zoodles
- Use a spiralizer or julienne peeler to turn the zucchini into noodles. Pat them dry with a paper towel to remove excess moisture.
- Sauté the Garlic and Tomatoes
- Heat a large skillet over medium heat. If your sun-dried tomatoes are not oil-packed, add olive oil to the skillet. Sauté the minced garlic for 1-2 minutes until fragrant, then stir in the chopped sun-dried tomatoes and red pepper flakes (if using).
- Cook the Zoodles
- Add the zoodles to the skillet and toss them gently with the garlic and sun-dried tomatoes. Cook for 2-3 minutes, just until the zoodles are tender but not soggy.
- Add the Pesto
- Remove the skillet from the heat and stir in the pesto until the zoodles are evenly coated. Season with salt and black pepper to taste.
- Serve and Garnish
- Transfer the zoodles to serving plates. Sprinkle with grated Parmesan cheese and garnish with fresh basil leaves. Serve immediately and enjoy!
Tips for Cooking
- Avoid overcooking the zoodles to keep them from becoming watery.
- Use a kitchen towel to squeeze out any excess moisture from the zucchini before cooking for a firmer texture.
- Add grilled chicken, shrimp, or tofu for a protein-packed meal.
- If using store-bought pesto, choose a high-quality brand for the best flavor.
Why You Should Try This Recipe
This dish offers all the satisfying flavors of traditional pasta with a healthier twist. The pesto and sun-dried tomatoes create a vibrant, savory flavor profile that feels indulgent while being light and nutritious. It’s perfect for a quick weeknight dinner or as a side dish for a larger meal.
Pesto zoodles with sun-dried tomatoes are a delicious, fresh, and healthy way to enjoy a pasta-inspired dish. Packed with flavor and ready in minutes, this recipe is sure to become a go-to favorite. Try it tonight for a satisfying and guilt-free meal!
