Grilled Zucchini Pesto Ramen
Pesto is one of those sauces that tastes like summer compressed into a jar, all basil and garlic and pine nuts ground up until they turn into this vibrant green paste that makes everything better. Pair it with grilled zucchini that's got char marks and a little bit of smoke, toss it with ramen noodles instead of the usual pasta, and you've got something that feels both familiar and completely new. The zucchini gets sweet and tender when you grill it, the pesto clings to the noodles like it was designed for this exact purpose, and the whole thing comes together in under thirty minutes. It's light but satisfying, fresh but rich, and the kind of dish that makes you feel like you're eating on a terrace in Tuscany instead of standing in your kitchen in yesterday's sweatpants. If you've got a jar of pesto in your fridge and some zucchini that needs using, this is your sign to make this bowl happen.
Basil crushes green—zucchini chars to sweet smoke—summer bleeds through broth.
Let Me Tell You...
The first time I made pesto from scratch, I was convinced it would be complicated and require kitchen equipment I didn't own.
I'd only ever had the jarred stuff, which was fine but always tasted a little too oily and not quite fresh enough.
My friend insisted it was easy, that all you needed was a food processor and the willingness to commit to using an entire bunch of basil in one go.
She walked me through it while we stood in her kitchen drinking wine and pretending we were Italian grandmothers who knew what we were doing.
Basil, garlic, pine nuts, Parmesan, olive oil, blend until smooth.
It took maybe five minutes, and when I tasted it, I was mad at myself for waiting so long to try.
It adds depth and keeps them from tasting flat.
I started making pesto whenever I had fresh basil, which wasn't often because basil is expensive and goes bad if you look at it wrong.
But when I did, I'd make a big batch and use it on everything: pasta, sandwiches, roasted vegetables, sometimes just spread on toast because I have no self-control.
One summer, I had zucchini coming out of my ears from a friend's garden, and I decided to grill them and toss them with pesto instead of doing the usual sautéed thing.
I sliced the zucchini into thick strips, brushed them with olive oil, and threw them on a grill pan until they had those dark char marks that make everything look professional.
Thin slices fall apart on the grill.
The charred zucchini with pesto was so good I ate half of it standing at the counter before I even thought about what to do with the rest. I had ramen noodles in the pantry, because I always have ramen noodles, and I figured I'd try tossing everything together and see what happened.
I cooked the noodles, drained them, and mixed them with the pesto while they were still hot so the sauce would cling better.
Then I piled the grilled zucchini on top, added some toasted pine nuts and shaved Parmesan, and called it dinner.
The heat helps the sauce spread evenly.
The first bite was bright and herby, with that fresh basil punch from the pesto and the sweet, smoky flavor from the grilled zucchini.
The noodles were slick and glossy, coated in that vibrant green sauce, and the pine nuts added little bursts of nutty richness.
It wasn't heavy, but it was filling enough that I didn't feel like I was just eating a salad pretending to be a meal.
The Parmesan melted slightly into the hot noodles, and the whole thing tasted like something you'd order at a trendy fusion restaurant but way cheaper and easier.
I made it three more times that summer, and each time I wondered why anyone bothers with regular pasta when ramen noodles work just as well and cook in half the time.
Ingredients
- 2 packages ramen noodles (discard seasoning packets)
- 2 medium zucchini, sliced lengthwise into 1/2-inch thick ribbons
- 1/2 cup basil pesto (store-bought or homemade)
- 3 cups vegetable broth (preferably low-sodium)
- 1/4 cup toasted pine nuts
- 1/4 cup grated Parmesan cheese (plus extra for serving)
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 tablespoon lemon juice
- Salt and black pepper, to taste
- Fresh basil leaves, for garnish
Preparation
- Heat a grill pan or outdoor grill over medium-high heat. Brush the zucchini ribbons with olive oil on both sides and season with salt and black pepper.
- Grill the zucchini for 3-4 minutes per side, until charred grill marks appear and the zucchini is tender. Remove from heat and set aside.
- In a medium pot, heat a splash of olive oil over medium heat. Add the minced garlic and sauté for 1 minute until fragrant. Pour in the vegetable broth and bring to a gentle simmer. Cook for 5 minutes to let the flavors meld. Stir in the lemon juice. Taste and adjust seasoning with salt and black pepper as needed.
- While the broth simmers, cook the ramen noodles according to package instructions until just tender. Drain, reserving 1/4 cup of the cooking water.
- In a large bowl, toss the hot drained noodles with the basil pesto, adding a splash of the reserved cooking water if needed to help the pesto coat the noodles evenly. Stir in half of the grated Parmesan cheese.
- Divide the pesto-coated noodles between two serving bowls. Ladle a small amount of the hot broth around the noodles (not over, to keep the pesto vibrant).
- Top each bowl with grilled zucchini ribbons, toasted pine nuts, the remaining Parmesan cheese, and fresh basil leaves.
- Serve immediately with extra Parmesan on the side.