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–+ servings

Zucchini Noodles with Pesto

A light and refreshing dish made with spiralized zucchini, tossed in a homemade basil pesto sauce.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Main Course, Vegetarian
Cuisine: Italian
Calories: 220
Ingredients Method Nutrition Notes

Ingredients
  

Zucchini Noodles
  • 4 medium Zucchini Spiralized
Pesto Sauce
  • 2 cups Fresh Basil Packed
  • 1/2 cup Parmesan Cheese Grated
  • 1/2 cup Olive Oil
  • 1/4 cup Pine Nuts Toasted
  • 2 cloves Garlic Minced
  • 1/2 teaspoon Salt
  • 1/4 teaspoon Black Pepper
Toppings
  • 1/4 cup Cherry Tomatoes Halved
  • 1/4 cup Fresh Basil For garnish

Method
 

Prepare the Pesto
  1. In a blender, combine basil, Parmesan cheese, olive oil, pine nuts, garlic, salt, and pepper. Blend until smooth.
Cook the Zucchini Noodles
  1. Heat a skillet over medium heat. Add the spiralized zucchini and sauté for 3-5 minutes until slightly softened.
Combine and Serve
  1. Remove the skillet from heat and add the pesto sauce to the zucchini noodles. Toss to coat evenly.
  2. Serve topped with cherry tomatoes and fresh basil.

Nutrition

Serving: 1servingCalories: 220kcalCarbohydrates: 10gProtein: 6gFat: 18gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gCholesterol: 5mgSodium: 200mgPotassium: 400mgFiber: 3gSugar: 4gVitamin A: 1500IUVitamin C: 30mgCalcium: 150mgIron: 1mg

Notes

For a vegan version, omit the Parmesan cheese or use a plant-based alternative.

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