Pesto Zucchini Noodle Pasta

Ingredients

• •6 medium zucchini (about 2.5 lbs), unpeeled
• •1 tsp kosher salt (for salting the zoodles)
• •2 tbsp extra-virgin olive oil, divided
• •1 cup cherry tomatoes, halved
• •2 cloves garlic, thinly sliced
• •1/2 cup basil pesto (store-bought or homemade)
• •2 tbsp fresh lemon juice (about 1/2 lemon)
• •1/3 cup pine nuts (or chopped walnuts)
• •1/2 cup finely grated parmesan, plus more for serving
• •Freshly ground black pepper, to taste
• •Fresh basil leaves, torn, for serving
• •Red pepper flakes (optional)

Instructions

1. 1

   Spiralize the zucchini into long, spaghetti-thick noodles using a spiralizer, or shave into ribbons with a julienne peeler. Do not peel the zucchini — the skin adds color and holds the strands together.

2. 2

   Salt-and-sweat the zoodles: transfer them to a colander set over a bowl, toss with 1 tsp kosher salt, and let sit 10 minutes. You'll see water beading and dripping out — this is what keeps the finished dish from turning watery.

3. 3

   Meanwhile, toast the pine nuts in a dry skillet over medium heat, stirring often, for 2–3 minutes until fragrant and lightly golden. Tip out onto a plate immediately (they scorch fast).

4. 4

   Squeeze the zoodles firmly in a clean kitchen towel a small handful at a time to extract as much remaining moisture as possible. They'll shrink noticeably — that's correct.

5. 5

   Heat 1 tbsp olive oil in a large skillet over medium-high. Add the cherry tomatoes and cook 2 minutes, undisturbed, until they blister and start to burst. Add the sliced garlic and cook 30 seconds more. Slide onto a plate.

6. 6

   Wipe out the skillet, add the remaining 1 tbsp olive oil, and heat over medium-high. Add the drained zoodles and toss with tongs for just 1–2 minutes — long enough to warm through and lightly cook, but not long enough for them to release more water. Take the pan off the heat.

7. 7

   Add the pesto, lemon juice, blistered tomatoes and garlic, and half the parmesan. Toss gently 2–3 times to coat — do not over-toss, or the zoodles will break down.

8. 8

   Divide among 4 bowls. Top with the toasted pine nuts, remaining parmesan, torn basil, cracked black pepper, and red pepper flakes if using. Serve immediately.