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Pesto Zucchini Noodles

These Pesto Zucchini Noodles... or also known as Zoodles are exciting to make but require a fun little tool called a spiralizer!

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Who DOESN’T love pasta?

I know I sure do but summer is coming and that means short shorts and bikinis soooooooo…  How does one have pasta without the empty calories of pasta? The answer, my friends’ lies in the almighty zucchini… It actually lies in many other veggies but for this particular dish it’s zucchini all the way. Zucchinis are high in vitamin C, antioxidants, high in water and low in calories.  WIN WIN  indeed!!

woman pouring homemade granola from a glass jar into a white bowl

TERI ANN CARTY

Food Photographer and Recipe Developer based in Toronto, Canada. 

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Pesto Zucchini Noodles

These Pesto Zucchini Noodles... or also known as Zoodles are exciting to make but require a fun little tool called a spiralizer!
Print Pin Rate
Servings: 2
Author: Teri-Ann Carty
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes

Equipment

  • food processor or blender
  • stove
  • spiralizer

Ingredients

PESTO INGREDIENTS

  • 1 cup sprouts
  • 1 cup spinach
  • ½ cup arugula
  • ½ cup basil
  • 1 clove garlic
  • 2 tbsp lemon juice
  • 1 tbsp nutritional yeast
  • sea salt and cracked pepper to taste
  • olive oil

ZOODLES INGREDIENTS

  • 1 pound shiitake mushrooms (sliced)
  • asparagus (trimmed and cut into 1" bits)
  • cherry tomatoes
  • 2 cloves garlic cloves (minced)
  • sugar snap peas trimmed
  • olive oil
  • 1 yellow zucchini
  • 2 green zucchini
US Customary - Metric

Instructions

PESTO INSTRUCTIONS

  • Put all ingredients into the food processor and process on high gradually adding in olive oil till the mixture runs smooth.
  • Taste for seasoning and adjust to your taste!

ZOODLES INSTRUCTIONS

  • In a pan add olive oil and olive and garlic.
  • Sauté until fragrant ( takes NO TIME), add shiitakes and let sit for 1 minute.
  • Add asparagus and sugar snaps and toss everything together until veggies start to wilt. Add a splash of more olive oil if necessary and season to taste. I added the tomatoes at the very end to just soften. Set aside.
  • With your spiralizer firmly attached to the countertop, start spiralling. Watch that your noodles don't become too long. Break them off so they are about as long as spaghetti noodles.
  • Once done add in your pesto to coat noodles and add in the veggie mixture. You can add a sprinkling of nooch (nutritional yeast) on top for a cheesy flavour or whip up a batch of vegan parmesan.

Nutrition

Serving: 1serving | Calories: 161kcal | Carbohydrates: 30g | Protein: 12g | Fat: 3g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 0.04g | Sodium: 59mg | Potassium: 1698mg | Fiber: 11g | Sugar: 13g | Vitamin A: 2457IU | Vitamin C: 67mg | Calcium: 99mg | Iron: 3mg

*Macros are provided as an estimate for convenience. Your final numbers will vary depending on ingredient brands, substitutions, and how you portion the recipe.

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