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!
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
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.
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 Facts
Zucchini Noodles with Pesto Recipe
Amount Per Serving
Calories 246Calories from Fat 198
% Daily Value*
Fat 22g34%
Saturated Fat 2g13%
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
Cholesterol 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.
