If you’re a fan of zucchini noodles, our 15-minute zucchini spaghetti and our zucchini noodles with pesto and tomatoes are a must-try! It’s what we make in the heat of summer when zucchini and basil are in season. Fresh zucchini noodles are tossed in an easy kale pistachio pesto for a super flavorful dinner that won’t weigh you down. We’re big fans of zucchini noodles, and although they don’t take the place of pasta, they taste delicious when they’re smothered in sauce. The easiest way to make noodles with zucchini is by using a julienne peeler. A mandoline with the julienne attachment works too, as does a vegetable spiralizer if you have one. You can eat these zucchini noodles raw, but we sauté them to make them soft and spaghetti-like. We put a spin on traditional pesto by adding kale and using pistachios. Pistachios have a rich sweet flavor that goes so well with the other pesto ingredients, and the kale packs a nutritional punch. We highly recommend making a double batch of pesto and freezing some for another meal.
Zucchini – long, firm, medium-sized zucchinis are ideal for making zucchini noodles. If you’re hesitant about veggie noodles, use regular pasta or gluten-free noodles instead. Or even better, use a mix of regular and zucchini noodles! Olive oil – a bit of olive oil is what we use for sautéing. Sea salt – salt helps draw out the water from the zucchini, making them softer and more spaghetti-like. Pistachios and pomegranate arils – for serving.
Although this is a meal we typically eat in the summer, the green and red colors make this dish feel festive. Serve this veggie-packed meal around Thanksgiving and Christmas when you’ve had your fill of the usual starchy fare!
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