Zucchini Noodle Pasta with Creamy Pesto (Written from Italy)

Zucchini noodles are a refreshing and light take on pasta, especially when layered in creamy pesto sauce.  Save time in the morning by preparing this quick recipe the night ahead for a healthy and filling lunch at work or university.   

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Pasta is the ideal canvas for experiencing Italy’s 20 regions, and I wouldn’t have it any other way. However, when back in America my ideal twist on this Italian staple is something a bit lighter. Raw Zucchini. When prepared just right this unlikely vegetable has a pasta-like texture that can be twisted and twirled over a rich pesto sauce. Transforming Zucchini into a truly delicious pasta dish requires a sauce to compliment it’s light al-dente texture. A creamy pesto adds a layer of substance and weight to this, otherwise, very delicate ingredient. Together, they create a satisfying and nourishing meal. 

Zucchinis are a great substitute for modernizing pasta, their mild flavor easily adapts to most sauces and when cut with a spiralizer tool they become long spaghettis. Alternatively, use a potato peeler to create pappardelle like noodles. I often make this, as it’s easy and quick enough to throw together the night before.  I make the pesto in bulk, freeze it for later and spiralize the zucchini on the spot or the day before. This is a great recipe, more than nourishing enough to keep you full until cravings for real pasta takes over. Buon appetito.

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Serves: 2

Prep Time: 15 minutes | Cook Time: 15 minutes

Ingredients for the Zucchini Noodle Pasta:

- 2 large zucchinis

- pesto recipe here ( I use about 3 tablespoons of pesto)


Start by making the zucchini noodles with either a spiralizer or potato peeler.  I enjoy it warmed, so to do this - warm a saucepan with a little olive oil and heat the zucchini noodles on medium heat for 3-5 minutes.  Then scoop the pesto on top and mix until coated.

To pack for work or university: simply keep the zucchini noodles raw and scoop the pesto on top when you are ready for lunch.  Keep the zucchini and pesto separate until then, as to not wilt the zucchini noodles.

I hope you guys enjoy this recipe as much as I have.  It’s one of my favorites to take to work to encourage me to save money on lunch so I can save for more trips to Italy!  I would love to know what other vegetables you spiralize and how you prep them for the week ahead?  

Ciao, Marie