Zucchini Noodles with Pesto
Description
A veggie-packed take on the classic pesto pasta. Featuring fresh spiralized zucchini, tender angel hair pasta, and a delicious homemade pesto. This dish can be served as a side dish or a main dish topped with your favorite protein.
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Ingredients
- 1 ½ medium zucchini or 2 small, spiralized
- ½ teaspoon kosher salt plus more to taste
- 8 ounces angel hair pasta
- ½ cup Triple Herb Pesto or refrigerated pre-made pesto
Instructions
- Toss zucchini noodles with ½ teaspoon salt in a colander set over a bowl; let sit 15 minutes.
- Bring a large pot of water to a boil; season generously with salt, add angel hair pasta and cook until al dente according to package directions. Reserve 1 cup pasta cooking water; drain pasta. Add pasta back to now empty pot with ½ cup pesto.
- Using your hands, squeeze zucchini noodles to release excess liquid. (When you think you’re done, squeeze a bit more.) Discard liquid and transfer zucchini noodles to pot with cooked pasta and pesto; gently toss to combine.
- Adjust sauce consistency with reserved pasta water by ¼ cup increments as needed; season with salt and pepper to taste.
Equipment
Notes
Store-Bought Pesto: If you’d rather use purchased pesto, seek out fresh refrigerated pesto as opposed to jarred pesto—it has much more flavor!
Gluten-free option: use gluten-free pasta or use all zucchini noodles instead of a combination of pasta and zucchini noodles.
Whole-grain option: use whole-wheat pasta in place of regular angel hair pasta.
Nutrition
Serving: 1/5 of the recipeCalories: 179kcalCarbohydrates: 15gProtein: 4gFat: 11gSaturated Fat: 1.5gCholesterol: 12mgSodium: 546mgFiber: 2gSugar: 1.5g
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