Looking for a fresh and vibrant dish that will tantalize your taste buds while keeping your meal light and healthy? Dive into the world of "Seedy Pesto Zucchini Noodles"! This Italian-inspired recipe is not only quick to prepare, taking just 15 minutes from start to finish, but it's also bursting with flavor and nutrients. Imagine spiralized zucchini tossed in a creamy sunflower seed pesto that’s as delicious as it is nutritious. Whether you're a busy professional seeking a speedy dinner solution or simply looking to impress your friends with a gourmet dish, this recipe is sure to become a staple in your kitchen. Ready to elevate your dining experience? Let’s get cooking!
Ingredients
- 2 medium zucchini, spiralized
- 1/2 cup sunflower seeds
- 1/2 cup fresh basil
- 1/4 cup nutritional yeast
- 2 cloves garlic
- 1/4 cup olive oil
- Salt and pepper to taste
Instructions
- Prepare the zucchini by washing thoroughly and using a spiralizer to create long, thin noodle-like strands. Set aside on a clean kitchen towel to absorb excess moisture.
- In a food processor, combine sunflower seeds, fresh basil leaves, nutritional yeast, and peeled garlic cloves. Pulse until the ingredients are coarsely chopped.
- Slowly drizzle olive oil into the food processor while running to create a smooth, creamy pesto sauce. Stop and scrape down the sides as needed to ensure even blending.
- Season the pesto with salt and freshly ground black pepper to taste. Mix well to incorporate the seasonings.
- Heat a large skillet over medium heat. Add the zucchini noodles and cook for 2-3 minutes, tossing gently to prevent overcooking. The goal is to slightly warm the noodles without making them mushy.
- Remove zucchini noodles from heat and drain any excess liquid that may have released during cooking.
- Transfer the warm zucchini noodles to serving plates and generously coat with the prepared sunflower seed pesto.
- Garnish with additional nutritional yeast or fresh basil leaves if desired. Serve immediately while warm.
Tips
- Choose the Right Zucchini: Look for medium-sized zucchinis that are firm and free of blemishes for the best texture and flavor in your noodles.
- Perfectly Spiralize: If you don’t have a spiralizer, you can use a vegetable peeler to create thin ribbons of zucchini, though spiralized noodles will give you that authentic pasta feel.
- Don’t Overcook: When cooking the zucchini noodles, aim for just 2-3 minutes on medium heat. You want them to be warm and slightly tender, not mushy.
- Customize Your Pesto: Feel free to experiment with the pesto! Add a squeeze of lemon for brightness, or mix in some nutritional yeast for an extra cheesy flavor.
- Serve Fresh: This dish is best enjoyed immediately after preparation. If you need to store leftovers, keep the pesto and zucchini noodles separate to maintain their textures.
- Garnish for Flair: Enhance your dish with a sprinkle of extra nutritional yeast or a few fresh basil leaves for a pop of color and additional flavor.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 12g
Protein: 10g
Fat: 28g
Saturated Fat: 4g
Cholesterol: 0mg
