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 flavor. 🍋
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 flavor.
I’d love to hear how this dish turns out for you! Share your zoodle creations with me on social media—I’m always excited to see your delicious takes on my recipes. 💚
You can use store-bought pesto and proceed to the next step.
Place nuts of choice and garlic in the bowl of your food processor (this could be made in a blender but food processor works better.) Process until coarsely chopped. Add arugula, basil and process; with the motor running, slowly pour in olive oil and process until everything is well blended. Add Parmesan and process until combined. Season to taste with salt and pepper.
You may not need all of the pesto for this recipe.
Heat about 1 TBSP of oil in a non-stick skillet over high heat. Do so for at least 3-4 minutes and let the skillet get really hot. Add your zoodles and saute 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.
Add pesto and toss to combine ensuring all zoodles are nicely coated. Season with salt and pepper to taste, add more pesto if desired.
Transfer your zoodles to a bowl/plate, sprinkle with red pepper flakes if using. Garnish with additional Parmesan, nuts, fresh vegetables, if using. Serve right away.
Ingredients
Directions
You can use store-bought pesto and proceed to the next step.
Place nuts of choice and garlic in the bowl of your food processor (this could be made in a blender but food processor works better.) Process until coarsely chopped. Add arugula, basil and process; with the motor running, slowly pour in olive oil and process until everything is well blended. Add Parmesan and process until combined. Season to taste with salt and pepper.
You may not need all of the pesto for this recipe.
Heat about 1 TBSP of oil in a non-stick skillet over high heat. Do so for at least 3-4 minutes and let the skillet get really hot. Add your zoodles and saute 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.
Add pesto and toss to combine ensuring all zoodles are nicely coated. Season with salt and pepper to taste, add more pesto if desired.
Transfer your zoodles to a bowl/plate, sprinkle with red pepper flakes if using. Garnish with additional Parmesan, nuts, fresh vegetables, if using. Serve right away.
