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Summer is the perfect time to enjoy fresh, healthy dishes that highlight the flavors of the season. One such delicious and nutritious option is Summer Squash and Zucchini Noodles with Light Pesto. This dish is easy to prepare and makes a great low-carb alternative to traditional pasta.
Ingredients Needed
- 2 medium summer squash
- 2 medium zucchini
- 1 cup fresh basil leaves
- 1/4 cup pine nuts or walnuts
- 2 cloves garlic
- 1/4 cup olive oil
- 1/4 cup grated Parmesan cheese
- Salt and pepper to taste
Steps to Prepare
Start by preparing the noodles. Use a spiralizer or a julienne peeler to create noodles from the summer squash and zucchini. Set aside.
Next, make the light pesto. In a food processor, combine the basil leaves, pine nuts, and garlic. Pulse until finely chopped. With the processor running, slowly add the olive oil until the mixture becomes smooth. Stir in the Parmesan cheese, and season with salt and pepper.
In a large bowl, toss the zucchini and squash noodles with the pesto until evenly coated. You can serve immediately for a fresh, crunchy texture or let it sit for a few minutes to allow the flavors to meld.
Serving Suggestions
This dish pairs well with grilled chicken or shrimp for added protein. It also makes a perfect light lunch or side dish for summer dinners. Garnish with extra Parmesan or fresh basil for a burst of flavor.
Health Benefits
Summer squash and zucchini are low in calories but rich in vitamins and antioxidants. The light pesto adds healthy fats and flavor without overwhelming the dish. This recipe is a great way to enjoy seasonal produce while maintaining a balanced diet.