Zucchini Noodles with Pesto
Light, fresh, and bursting with flavor, these zucchini noodles (or “zoodles”) tossed with vibrant pesto and juicy cherry tomatoes make for a refreshing low-carb meal. It’s quick to prepare and perfect for a healthy, satisfying lunch or dinner
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 15 minutes
- Yield: 2 servings 1x
- Category: Main Course / Light Lunch
- Method: Sautéing
- Cuisine: Italian-inspired
- Diet: Vegetarian
Ingredients
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2 medium zucchinis, spiralized
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1/4 cup pesto (store-bought or homemade)
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1 cup cherry tomatoes, halved
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1 tablespoon olive oil
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Parmesan cheese for topping (optional)
Instructions
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Heat olive oil in a skillet over medium heat.
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Add spiralized zucchini noodles and sauté for 2–3 minutes until slightly softened (do not overcook).
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Stir in pesto and cherry tomatoes, cooking for another minute to warm through.
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Serve immediately, topped with Parmesan cheese if desired.
Notes
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For a vegan version, use dairy-free pesto and skip the Parmesan.
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Add toasted pine nuts or walnuts for extra crunch.
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If you don’t have a spiralizer, you can use a vegetable peeler to create zucchini ribbons.
Nutrition
- Serving Size: per 100g
- Calories: 120 kcal
- Sugar: 4g
- Sodium: 250 mg
- Fat: 8 g
- Saturated Fat: 2 g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 2 g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 5 mg
Keywords: zucchini noodles, zoodles, pesto pasta, low carb lunch, healthy vegetable noodles, vegetarian dinner
Find it online: https://simpelrecipes.com/vegan-chicken-noodle-soup/