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I love this delicious recipe for zucchini noodles with pesto. YUM!

Zucchini Noodles with Pesto

Jennifer
Zucchini Noodles are so delicious and so healthy, and they also make a great gluten-free and wheat-free recipe. 
5 from 1 vote
Prep Time 10 minutes
Course Lunch, Side Dish
Cuisine American
Servings 2
Calories 573 kcal

Equipment

  • Spiralizer

Ingredients
  

  • 2 zucchini
  • 10 cherry tomatoes

Pesto

  • 1 cup basil fresh
  • 1/3 cup olive oil
  • 1/2 cup chopped walnuts
  • 1 clove garlic
  • 1 tbsp parmesan cheese
  • 1/2 tsp lemon juice
  • salt and pepper to taste

Instructions
 

  • To make the pesto, place the basil, walnuts, garlic and cheese into a food processor. Slowly add the olive oil and lemon juice until mixed well. Set aside.
  • For the zucchini noodles, cut the ends off of the zucchini and then place into a spiralizer. I like to use the Paderno as it makes making zoodles quick and easy.
  • If you want to heat the zucchini noodles, place into a sauce pan on medium heat with a tablespoon of olive oil. If you want to eat them cold, just toss them into the mixing bowl.
  • Once you have all of the noodles made, stir in the tomatoes and the pesto and serve.

Nutrition

Calories: 573kcalCarbohydrates: 14gProtein: 9gFat: 57gSaturated Fat: 7gCholesterol: 2mgSodium: 67mgPotassium: 861mgFiber: 5gSugar: 8gVitamin A: 1441IUVitamin C: 58mgCalcium: 120mgIron: 3mg

*Nutritional information is a calculated guesstimate. Please note that this can change with different brands and modifications you may make to the recipe. For the most accurate information, use a nutritional calculator with the exact brands and measurements you're using with each recipe.

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