Zucchini Noodles with Pesto Recipe
Learn how to make Zucchini Noodles with Pesto for a simple, healthy, low-carb, dairy-free, vegan, Whole30, and keto dinner recipe that you can throw together for a healthy workday lunch or busy weeknight!
Course Dinner, lunch, Main Course Cuisine American, Italian Keyword how to make zucchini noodles, zucchini noodles, zucchini noodles with pesto Prep Time 10 minutes Cook Time 10 minutes Total Time 20 minutes Servings 4 servings Calories 246 kcal
Ingredients
- 4 zucchini cut into spaghetti-style noodles
- ½ Tbsp. olive oil
- ¼ tsp. salt
- 1 cup cherry tomatoes quartered
- ½ cup avocado pesto* about 1/2 cup
- Pine nuts toasted, optional
Instructions
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Prepare vegan avocado pesto sauce.
- Cut off ends of zucchini and cut into spaghetti-style noodles using a tabletop spiralizer.
- In a large skillet or sauce pan drizzle olive oil and add zucchini noodles. Saute over medium heat for 3-4 minutes, or until almost tender.
- Add avocado pesto and tomatoes. Continue cooking over medium heat for 1-2 minutes.
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Serve zucchini noodles with toasted pine nuts and enjoy!
Recipe Notes
*You can also use regular pesto if you do not have avocado pesto.
Nutrition FactsZucchini Noodles with Pesto Recipe Amount Per ServingCalories 246Calories from Fat 198 % Daily Value*Fat 22g34%Saturated Fat 2g13%Polyunsaturated Fat 1gMonounsaturated Fat 5gCholesterol 29mg10%Sodium 260mg11%Potassium 747mg21%Carbohydrates 10g3%Fiber 3g13%Sugar 6g7%Protein 3g6% Vitamin A 775IU16%Vitamin C 47.7mg58%Calcium 45mg5%Iron 1.5mg8%* Percent Daily Values are based on a 2000 calorie diet.
