About This Recipe
This is a simple garlic and onion pasta dish that comes together in about fifteen minutes—quick enough for a busy weeknight but genuinely comforting. The olive oil carries the aromatics beautifully, and tossing the pasta with that starchy cooking water creates a silky finish that feels far more restaurant-worthy than its humble ingredients suggest. It's the kind of recipe that reminds Canadian home cooks why basic techniques matter most.
Tips for the Best Zucchini Noodles with Pesto
Salt the pasta water generously—it should taste like the sea—and reserve a full cup before draining. Cook the garlic just until fragrant, about thirty seconds, then add the onions and let them soften before combining everything with the pasta and reserved water to build a silky emulsion.
What to Serve With It
Serve with a crisp white wine like Sauvignon Blanc, shave some Parmigiano-Reggiano on top, and pass around crusty bread so everyone can mop up the garlicky sauce. A simple green salad dressed with lemon and olive oil rounds out the meal nicely.
Storage & Reheating
Store leftovers in an airtight container in the fridge for up to three days. Reheat gently in a skillet with a splash of water or broth to coax back the silky texture, tossing frequently so nothing sticks.
