Spiralized Zoodles with Pesto

Name: Spiralized Zoodles with Pesto
Total time: 22 min
Yield: 4 serving(s)
Ingredients: 2 tablespoons pine nuts, toasted; 2 cloves garlic, minced; 1 bunch fresh basil leaves; ½ cup grated Parmigiano-Reggiano cheese; ½ cup extra-virgin olive oil; ½ teaspoon salt; ¼ teaspoon ground black pepper; 4 small zucchini, spiralized using the 5mm blade

Adrienne Allen

Share This Recipe

Tradition meets innovation in this recipe that matches homemade basil pesto with spiralized zucchini zoodles for a fresh, low-carb version of a favorite pasta dish.

Print recipe

Appliances

For best results, we recommend using:

Directions

Mealthy Tip

Make the pesto in batches and store in the freezer in small (2 to 4 ounce) containers. When you're ready to make this recipe, let the pesto thaw at room temperature.

Nutrition Facts

Per Serving: 352 calories; 34g fat; 8.1g carbohydrates; 7g protein; 11mg cholesterol; 497mg sodium.

Full nutrition

Amount Per Serving
Calories 352		Calories from Fat307
% Daily Value*
Total Fat 34g		52%
	Saturated Fat6g	30%
	Trans Fat0.1g
	Polyunsaturated Fat4.8g
	Monounsaturated Fat21.4g
Cholesterol 11mg		4%
Sodium 497mg		21%
Total Carbohydrate 8.1g		3%
	Dietary Fiber2g	9%
	Sugars3.4g
Protein 7g

Vitamin A54%		Vitamin C43%
Calcium12%		Iron8%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

		Calories:	2,000	2,500
Total Fat		Less than	65g	80g
	Saturated Fat	Less than	20g	25g
Cholesterol		Less than	300mg	300 mg
Sodium		Less than	2,400mg	2,400mg
Total Carbohydrate			300g	375g
	Dietary Fiber		25g	30g

Calories per gram:

Fat 9 • Carbohydrate 4 • Protein 4

Tagged:

Dinner Weeknight Fusion Ready In 30 Lunch American Italian Date Night Spiralizer Zucchini Basil Pine Nuts Vegetarian Blender Spiraslicer No Meat Kid-friendly Immersion Blender

Reviews

4.5out of 5 Stars

(5 Reviews)

How would you rate this recipe?

What others are saying

Randall Hauk says:

I wasn't sure about leaving the zucchini raw, but it totally works in this recipe. You could definitely pack this for a lunch or picnic. It's very bright and full of summer. I may just be a sucker for basil pesto, but I can also live with that!

Aja A says:

4 stars because my roommate was really into this and cleaned her place. I wasn't a huge fan of the zucchini noodles, but I'm still trying to get used to it and make healthier choices. However, adding more parmesan cheese to the pasta made this palatable for me.

Monica Allen says:

I made the pesto ahead of time but made the mistake of not letting it thaw to room temperature. Other than that, this was a great recipe. Lots of cheese is good!

Sarah Gray says:

Yummy recipe! I did sauté the zucchini just for 2 or 3 minutes to heat through. I really liked the way it turned out, great for a quick and easy dish. Especially if you already have pesto made.

Anthony Cohen says:

Love this classic basil pesto recipe! I've made it to go with spiraled zucchini as well as spaghetti pasta when I don't mind the carbs. I usually double the pesto ingredients to make twice the amount. It stores perfectly in the fridge.