Quick Zucchini Noodles With Pesto Recipes

HEATHER'S ZUCCHINI NOODLES WITH BASIL-PUMPKIN SEED PESTO

Steps:

• To prepare the pesto: In a food processor, combine the onion (if using, see notes), garlic, basil, toasted pepitas, olive oil, vinegar and red pepper flakes. Blend until smooth and season with salt, to taste (I added about 1/2 teaspoon-if the mixture tastes overwhelmingly oniony, don't worry, it will mellow in a few minutes. I added another teaspoon of vinegar to help balance the flavors).
• To prepare the noodles: Spiralize the zucchini with a spiralizer (here's how), or turn the zucchini into noodles with a julienne peeler, or grate the zucchini the long way on a large box grater. Toss the zucchini with pesto until well coated, and season with salt (I added another 1/4 teaspoon).
• Transfer the pesto noodles to a large platter and sprinkle with the cherry tomatoes. Tuck the fresh basil in to the corners to garnish.

ZUCCHINI NOODLES WITH PESTO

Steps:

• Heat oven to 325°F. In large bowl, toss chicken breasts with 1 tablespoon olive oil, pepper and 3/4 teaspoon salt. Heat 10-inch ovenproof skillet over medium-high heat until hot. Add chicken breasts and cook, without moving, 3 to 5 minutes or until brown. Turn breasts, and immediately transfer pan to oven.
• Bake 20 to 35 minutes or until juice of chicken is clear when center of thickest part is cut (at least 165°F).
• Meanwhile, in food processor or blender, place pine nuts, garlic and 1/4 teaspoon salt. Cover; process until combined. Add basil; process to chop roughly. Scrape down sides of processor with spatula. With processor running, slowly add 1/4 cup olive oil, and continue to process until thoroughly combined. Set aside.
• Cut ends off each zucchini. Using vegetable peeler, peel all 4 sides of the zucchini into long strips, looking like the pappardelle pasta shape. Turn zucchini to the next side when you reach the seeds. Discard the seedy core of the zucchini.
• Remove chicken from oven; transfer chicken to a plate. Drizzle lemon juice evenly over chicken and allow to rest, covered with foil, 5 minutes.
• Place pan with juices on stovetop over high heat (be careful of hot handle); heat juices to boiling. Add zucchini. Toss 4 to 5 minutes or until all liquid evaporates. Turn off heat; add pesto from food processor to pan, and toss to coat.

ZUCCHINI NOODLES WITH BASIL PESTO AND BACON

Steps:

• Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Lay bacon slices on a large baking tray.
• Broil in the preheated oven until crispy, 9 to 12 minutes. Transfer to a large plate lined with absorbent kitchen paper and allow to cool and harden.
• Crumble the cooled bacon into smaller pieces and combine with pesto sauce.
• Use a spiralizer or julienne peeler to cut zucchini into noodles, snipping midway to prevent them from getting too long.
• Heat olive oil in a saute pan over medium heat. Add zucchini and garlic and cook until tender, 3 to 4 minutes. Add pesto-bacon mixture and heat for 2 minutes longer. Toss well so the noodles are evenly coated. Taste and season with salt if needed.
• Top with freshly grated Parmiggiano-Reggiano cheese so it can melt while the dish is still warm. Season with freshly ground black pepper. Top with arugula, but do not mix it in. Serve immediately.

PESTO ZUCCHINI NOODLES WITH TOMATOES AND BROCCOLI

Steps:

• Heat oil in a medium saute pan or skillet over medium heat. Add broccoli, cherry tomatoes, and pesto; cook and stir for 5 to 10 minutes. Add zucchini noodles and continue to cook and stir until vegetables are tender, about 5 minutes more.
• Sprinkle with Parmesan cheese, salt, and pepper. Remove from heat and let sit for 3 to 5 minutes before serving.