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Healthy and easy zucchini noodles with pesto and tomatoes.
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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 Time10 minutes
Cook Time10 minutes
Total Time20 minutes
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

  • 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: 246kcal | Carbohydrates: 10g | Protein: 3g | Fat: 22g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 29mg | Sodium: 260mg | Potassium: 747mg | Fiber: 3g | Sugar: 6g | Vitamin A: 775IU | Vitamin C: 47.7mg | Calcium: 45mg | Iron: 1.5mg