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Zucchini Noodles with Pesto and Little Potatoes

Zucchini noodles with pesto and Little potatoes are the perfect way to use up all of your summertime produce! Healthy, delicious side dish.

Prep Time
10 mins
Cook Time
10 mins
Total Time
50 mins
Servings: 8 Servings (Side Dish)
Calories: 1387 kcal
Course: Side Dish
Cuisine: Mediterranean

Ingredients

  • 1 pound Oven Grill Ready Garlic Herb Potatoes by the Little Potato Company (½ seasoning packet only)
  • 3 tablespoons olive oil, divided
  • 2 medium zucchini, ends trimmed
  • ½ teaspoon kosher salt
  • 8 ounces green beans, trimmed & cut into 1 ½-inch pieces
  • 3 garlic cloves, minced
  • 3 tablespoons basil pesto, homemade or store-bought
  • Salt and pepper, to taste*
  • Pinch of red chili flakes, optional*
  • Grated parmesan cheese, optional*

Instructions

    Cup of Yum
  1. Preheat the oven to 424 degrees F. Alternatively, heat the grill to medium-high.
  2. Remove the plastic film from the potato packaging and set the seasoning packet aside.
  3. Add 2 tablespoons of olive oil and half of the seasoning package to the potato tray. Stir to coat the potatoes. Discard the seasoning packet or save it for another use.
  4. Place the uncovered tray in the oven or on the grill. Cook until the potatoes are tender when pierced with a fork, 30 to 40 minutes.
  5. While the potatoes are cooking, prepare the zucchini noodles. Cut each zucchini in half crosswise. Run the zucchini through the spiralizer to produce noodles.
  6. Place the noodles in a colander set over a bowl and sprinkle them with about ½ teaspoon kosher salt, tossing to coat. Let them rest for 20 to 30 minutes to allow some of the moisture to leach out, then squeeze the zucchini noodles in a clean kitchen towel to release additional moisture.
  7. Heat 2 teaspoons olive oil in a large nonstick skillet set over medium-high heat. Add the green beans and arrange in a single layer on the bottom of the skillet. Cook, stirring once, until the green beans are just tender and browned in some places, about 3 minutes.
  8. Push the greens beans to one side of the skillet and add the remaining 1 teaspoon olive oil to the empty portion of the skillet. Add the garlic and sauté for 30 seconds.
  9. Add the zucchini noodles. Cook, tossing with tongs, until the noodles are just tender. Take care not to overcook, otherwise the smaller zucchini noodles will begin to fall part.
  10. Stir in the potatoes, pesto, salt (taste first before adding), pepper and red chili flakes (if desired). Toss to coat.
  11. Serve immediately with grated Parmesan cheese, if desired.

Notes

  • *Not included in nutritional information.
  • Weight Watchers Points: 5 (Freestyle SmartPoints)

Nutrition Information

Serving 0.75Cup Calories 138.7kcal (7%) Carbohydrates 15.7g (5%) Protein 2.7g (5%) Fat 8g (12%) Saturated Fat 1.2g (6%) Cholesterol 1.3mg (0%) Sodium 239.7mg (10%) Fiber 3.6g (14%) Sugar 3.5g (7%)

Nutrition Facts

Serving: 8Servings (Side Dish)

Amount Per Serving

Calories 1387

% Daily Value*

Serving 0.75Cup
Calories 138.7kcal 7%
Carbohydrates 15.7g 5%
Protein 2.7g 5%
Fat 8g 12%
Saturated Fat 1.2g 6%
Cholesterol 1.3mg 0%
Sodium 239.7mg 10%
Fiber 3.6g 14%
Sugar 3.5g 7%

* Percent Daily Values are based on a 2,000 calorie diet.