Go Back
In the quest for healthier eating without compromising on flavor, zoodles—spiralized zucchini noodles—have emerged as a popular and delicious alternative to traditional pasta. As health-conscious individuals increasingly seek ways to incorporate more vegetables into their diets, zoodles provide a satisfying, low-carb option that captures the essence of pasta while offering a myriad of nutritional benefits. Our creamy pesto zoodle bowl is not only a delight for the taste buds but also a vibrant, nutritious meal that can be prepared in just 20 minutes. This article will guide you through the delightful world of zoodles, showcasing the benefits of using fresh ingredients and providing a step-by-step recipe for creating a creamy, flavorful dish that is sure to impress.

Creamy Pesto Zoodle Bowl

Discover the vibrant world of zoodles with our creamy pesto zoodle bowl recipe! This delicious dish takes spiralized zucchini noodles as a healthy and low-carb alternative to traditional pasta, making it perfect for anyone looking to add more veggies to their diet. In just 20 minutes, you can create a flavorful meal bursting with nutrition. Enjoy the fresh taste of homemade basil pesto combined with creamy goodness, and elevate your dinner while staying healthy!
Print Recipe Pin Recipe

Ingredients
  

4 medium zucchini, spiralized into noodles (zoodles)

1 cup basil pesto (freshly made or store-bought)

1/2 cup heavy cream (substitute coconut cream for a dairy-free version)

1/2 cup cherry tomatoes, halved

1/4 cup pine nuts, toasted

1/2 cup grated Parmesan cheese (or nutritional yeast for a vegan alternative)

2 cloves garlic, minced

Salt and pepper, to taste

Olive oil, for drizzling

Fresh basil leaves, for garnish

Instructions
 

Prepare the Zoodles: Using a spiralizer, create noodle-like strands from the zucchini. Once completed, set the zoodles aside in a bowl.

    Heat the Cream: In a large skillet, pour in the heavy cream and place over medium heat. Stir frequently to warm the cream until it’s heated through but not boiling.

      Add Pesto and Aromatics: Once the cream is warmed, add the basil pesto and minced garlic to the skillet. Continue to cook for an additional 2-3 minutes, allowing the flavors to blend beautifully. If the sauce appears too thick, add a splash of water or vegetable broth to adjust the consistency to your liking.

        Combine with Zoodles: Carefully incorporate the spiralized zucchini into the skillet, using tongs to gently toss and coat them in the creamy pesto mixture. Cook for about 3-5 minutes, or until the zoodles are just tender yet still have a little crunch. Be cautious not to overcook them.

          Incorporate Tomatoes and Cheese: Add the halved cherry tomatoes to the mixture, gently stirring. Then, fold in the grated Parmesan cheese (or nutritional yeast) until it melts and integrates into the sauce. Taste and season with salt and pepper as needed.

            Toast Pine Nuts: In a separate dry skillet over low heat, add the pine nuts. Toast them for about 3-5 minutes, shaking the pan occasionally, until they turn golden and aromatic. Watch closely to prevent burning.

              Serve with Flair: Dish out the creamy pesto zoodle bowl into servings, drizzling a bit of olive oil on top for added flavor. Sprinkle the toasted pine nuts generously over each serving and finish with fresh basil leaves for a vibrant presentation.

                Enjoy: Serve immediately while warm, and savor the freshness and creaminess of your delightful zoodle bowl!

                  Prep Time: 10 minutes | Total Time: 20 minutes | Servings: 4