Zucchini Noodles with Pesto

Zucchini Noodles are so delicious and so healthy, and they also make a great gluten free and wheat free recipe. I am such a huge fan of “zoodles”, I really can’t get enough of them. When you start adding in a few additional ingredients like pesto and give them a little zing, you won’t be able to get enough of them! I love this healthy zucchini noodles with pesto recipe, and I hope you enjoy it as much as I do.

One of the biggest things to do when you are starting to eat healthier is to find those healthy substitutions. If you are new to the “healthy eating” game, it can get a little confusing and even sound downright disgusting. You just have to get over it and give these new healthy dishes a try. One of my favorites are zucchini noodles. If you have never had these before, you are in for a healthy and a delicious treat.

Zucchini Noodles with Pesto

I like to dress up my zucchini noodles with a little pizazz. Just like my Shrimp Scampi Zoodles recipe, these zucchini noodles with pesto are amazing.

Here is what you will need for the zucchini noodles:

• 2 medium zucchini
• small tomatoes (grape or cherry are fine)

For fresh pesto you will need:

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

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.

Zucchini Noodles with Pesto are AMAZING, and just downright healthier than regular pasta noodles.. If you are looking for even more healthy recipes, you can check out all of the recipes I have over in the Simple Fit Forty Section of the blog. You will find things like an oven roasted whole chicken and even some savory sweet potato fries. YUM!

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Zucchini Noodles with Pesto

Zucchini Noodles are so delicious and so healthy, and they also make a great gluten-free and wheat-free recipe. 

Course Lunch, Side Dish

Cuisine American

Prep Time 10 minutes

Servings 2

Calories 573kcal

Author Jennifer West

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: 573kcal | Carbohydrates: 14g | Protein: 9g | Fat: 57g | Saturated Fat: 7g | Cholesterol: 2mg | Sodium: 67mg | Potassium: 861mg | Fiber: 5g | Sugar: 8g | Vitamin A: 1441IU | Vitamin C: 58mg | Calcium: 120mg | Iron: 3mg

**Nutrition facts are based on my best estimation for this recipe. They may not be accurate depending on what brands you use or modifications you might make to the recipe. For most accurate calculations, I recommend using a nutrition calculator with the exact brands and measurements you use with the recipe.

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