Zucchini Noodles with Pesto Recipe
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Prep Time
10 mins
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Cook Time
10 mins
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Total Time
25 mins
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Servings
4 servings
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Calories
177 kcal
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Course
Dinner
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Cuisine
North American
Zucchini Noodles with Pesto Recipe
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These zucchini noodles with pesto are a delicious dish that won't weigh you down. Fresh zucchini noodles are tossed with a dairy-free avocado pesto and topped with burst cherry tomatoes. It's an easy recipe to make, and it's ready in just 25 minutes!
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Ingredients
- ½ ½ cup cherry tomatoes
- 1 1 teaspoon olive oil
- 4 4 medium zucchinis cut into noodles with a spiralizer or julienne peeler
- 2 2 cups spinach packed
Avocado Pesto
- ¼ ¼ cup basil leaves packed
- 1 1 avocado peeled and pit removed
- ¼ ¼ cup spinach
- ¼ ¼ cup sunflower seeds
- 2 2 tablespoons fresh squeezed lemon juice
- ½ ½ cup water, olive oil, or a combination (see notes)
- 1 1 clove garlic
- sea salt to taste
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Instructions
- Preheat your oven to 400 degrees. Drizzle the olive oil over the tomatoes and roast them in the oven for 10 minutes, or until they are soft and a few have burst.
- While the tomatoes are roasting, place a colander in your sink and put a pot of lightly salted water on the stove and bring it to a boil. Once it begins to boil, drop the zucchini noodles in, wait 30 seconds then drop in the 2 cups of spinach and stir the pot. Immediately pour the noodles and spinach into the colander and let it drain well.
- Combine all the pesto ingredients in a blender and blend on high until smooth. Pour the pesto over the well-drained zucchini noodles and toss to coat. Season to taste with sea salt (We like about one teaspoon).
- Serve the zucchini noodles with the burst tomatoes and a few sunflower seeds over top.
Notes
- For the pesto, water is the lightest option, but oil will make it wonderfully creamy.
Nutrition Information
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Serving
1 serving = ¼ of the recipe
Calories
177kcal
(9%)
Carbohydrates
14g
(5%)
Protein
6g
(12%)
Fat
13g
(20%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
3g
Monounsaturated Fat
7g
Trans Fat
1g
Sodium
45mg
(2%)
Potassium
959mg
(27%)
Fiber
7g
(28%)
Sugar
6g
(12%)
Vitamin A
2223IU
(44%)
Vitamin C
53mg
(59%)
Calcium
67mg
(7%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 177 kcal
% Daily Value*
| Serving | 1 serving = ¼ of the recipe | |
| Calories | 177kcal | 9% |
| Carbohydrates | 14g | 5% |
| Protein | 6g | 12% |
| Fat | 13g | 20% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 1g | 50% |
| Sodium | 45mg | 2% |
| Potassium | 959mg | 20% |
| Fiber | 7g | 28% |
| Sugar | 6g | 12% |
| Vitamin A | 2223IU | 44% |
| Vitamin C | 53mg | 59% |
| Calcium | 67mg | 7% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
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