Hey everyone – today I am sharing how I make some quick and easy pesto zoodles! Zoodles = zucchini noodles, which are a great alternative to pasta if you’re trying to eat less carbs / healthier in general. There are tons of great tasty ways to make zoodles, but this is one of my favorites because I LOVE a good pesto pasta. Although this isn’t a dupe for the real deal, it’s still pretty tasty. In my zucchini noodle recipe here, I am using prepackaged / precooked items for the most part – fresh will of course be better, but I was using what I had on hand. I buy my jars of pesto at Aldi, but when you have the ingredients to make it fresh – definitely go for it! I like to use some avocado to make my zoodles creamier, rather than adding so much more olive oil or parmesan. Just like with pasta, the key to a good zucchini noodle is to make sure you don’t overcook them. I like to consider them al dente, just like pasta! Warm up all your ingredients in your pan prior to adding the zoodles, so they cook last. Keep an eye on them while they cook and keep flipping them around in the pan to make sure your sauce coats them evenly. You can make zoodles with a marinara or spaghetti sauce too, but they can have a tendency to get soggier easier with a red sauce. Add as many veggies and extras as you like!
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