Zucchini Noodles (Zoodles) with Arugula Pesto 🌱
Skip the fancy gadgets and make tender zucchini noodles dressed in peppery arugula pesto—a simple, satisfying meal that proves you don't need much to eat well.
No spiralizer? No problem! You don't need any special equipment to whip up these delicious zucchini noodles. A mandoline, vegetable peeler, or even just a sharp knife can turn your zucchini into noodle-like strips in no time.
I'm all about keeping things simple in the kitchen, so you won't find a lot of fancy gadgets at my place. My philosophy is that anyone should be able to make my recipes without needing a ton of specialized tools. That said, if you're curious whether getting a spiralizer will inspire you to eat more veggies, the answer is probably… yes! I eventually added one to my collection, and it does make the process quick and easy.
Who knew spiralized zucchini could have such a satisfying texture? Lightly sautéing your zoodles warms them up and keeps them tender-crisp, while a generous coating of arugula pesto adds a burst of flavour.
Why arugula pesto instead of the classic basil? Basil can sometimes be hard to find or expensive, especially out of season. Arugula is a fantastic substitute—it's peppery, vibrant, and super accessible. If you do have some basil on hand, mix it in with the arugula for a pesto with even more depth of flavour.
Ingredients
- 3 zucchini (medium to large,) spiralized or thinly sliced lengthwise (with a vegetable peeler or a mandoline)
- olive oil
- salt and pepper to taste
- red pepper flakes, for heat, optional
- Garnish of choice, optional: tomatoes, more Parmesan, more seeds or nuts, fried egg, etc.
- ¼ cup Pesto (recipe follows, but store-bought Pesto also works,) plus more to taste
- feel free to serve with lemon or lime slices to brighten up the dish
- ### For the Pesto
- 3 cups of arugula (try to substitute 1 cup of arugula for 1 cup of basil for the depth of flavour)
- ⅓ cup nuts or seeds (pine nuts, walnuts, pepitas all work, I personally like combination of walnuts and pepitas)
- 3 garlic cloves
- ½ cup Parmesan
- ½ cup olive oil, plus more if needed
- salt and pepper to taste
Instructions
- 1
You can use store-bought pesto and proceed to the next step. Place the nuts of your choice and garlic in the bowl of your food processor (this could be made in a blender, but a food processor works better). Process until coarsely chopped. Add the arugula (and basil if using) and process; with the motor running, slowly pour in the olive oil and process until everything is well blended. Add the Parmesan and process until combined. Season to taste with salt and pepper. You may not need all of the pesto for this recipe.
- 2
Heat about 1 tbsp (15ml) of oil in a non-stick skillet over high heat. Let it heat for at least 3–4 minutes so the skillet gets really hot. Add your zoodles and sauté, tossing occasionally, for 2–3 minutes until softened and warmed through. Do not overcook to avoid your zoodles from becoming soggy and losing their crunch.
- 3
Add the pesto and toss to combine, ensuring all zoodles are nicely coated. Season with salt and pepper to taste and add more pesto if desired.
- 4
Transfer your zoodles to a bowl or plate and sprinkle with red pepper flakes if using. Garnish with additional Parmesan, nuts, and fresh vegetables, if using. Serve right away.
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