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Zucchini noodles tossed in pesto sauce

Zucchini Noodles with Pesto

Turn your zucchini into noodles and toss with fresh basil pesto. A fresh and healthy meal in minutes!
Course Main Course
Cuisine American
Keywords zucchini noodles
Prep Time 15 minutes
Total Time 15 minutes
Servings 4
Calories 224 kcal

Ingredients

  • 4 small zucchini ends trimmed
  • 2 cups packed fresh basil leaves
  • 2 cloves garlic
  • 1/3 cup extra-virgin olive oil
  • 2 teaspoons fresh lemon juice
  • 1/4 cup freshly grated Parmesan cheese
  • Kosher salt and freshly ground black pepper to taste
  • Cherry or grape tomatoes optional

Instructions

  1. Use a julienne peeler or mandoline to slice the zucchini into noodles. Set aside.
  2. Combine the basil and garlic in a food processor and pulse until coarsely chopped. Slowly add the olive oil in a constant stream while the food processor is on. Stop the machine and scrape down the sides of the food processor with a rubber spatula. Add the lemon juice and Parmesan cheese. Pulse until blended. Season with salt and pepper.
  3. Combine the zucchini noodles and pesto. Toss until zucchini noodles are well coated. Top with tomatoes, if using. Serve at room temperature or chilled.
  4. Note-if you want to cook the zucchini noodles, you can. Just add the zucchini pesto noodles to a skillet and sauté them up over medium heat. It only takes a few minutes.
Nutrition Facts
Zucchini Noodles with Pesto
Amount Per Serving
Calories 224 Calories from Fat 180
% Daily Value*
Fat 20g31%
Saturated Fat 3g15%
Cholesterol 5mg2%
Sodium 112mg5%
Potassium 546mg16%
Carbohydrates 7g2%
Fiber 2g8%
Sugar 5g6%
Protein 5g10%
Vitamin A 1080IU22%
Vitamin C 38.7mg47%
Calcium 125mg13%
Iron 1.3mg7%
* Percent Daily Values are based on a 2000 calorie diet.