Go Back
Print
Recipe Image
Notes
Nutrition Label
–
+
servings
Smaller
Normal
Larger
Original Post:
https://www.evolvingtable.com/zucchini-noodles-with-pesto-whole30-keto/
Print Recipe
5
from
2
votes
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
mins
Cook Time
10
minutes
mins
Total Time
20
minutes
mins
Course:
Dinner, lunch, Main Course
Cuisine:
American, Italian
Servings:
4
servings
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!
Notes
*You can also use regular pesto if you do not have avocado pesto.
Nutrition
Calories:
246
kcal
|
Carbohydrates:
10
g
|
Protein:
3
g
|
Fat:
22
g
|
Saturated Fat:
2
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
5
g
|
Cholesterol:
29
mg
|
Sodium:
260
mg
|
Potassium:
747
mg
|
Fiber:
3
g
|
Sugar:
6
g
|
Vitamin A:
775
IU
|
Vitamin C:
47.7
mg
|
Calcium:
45
mg
|
Iron:
1.5
mg