Spiralized Zoodles with Pesto

Image of Adrienne Allen
Rated 4.5 based on 5 customer reviews
Spiralized Zoodles with Pesto
Spiralized Zoodles with Pesto

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

Nutrition Facts

Serving Per Container 4

Amount Per Serving
Calories 352 Calories from Fat 307
% Daily Value*
Total Fat 34g 52%
Saturated Fat 6g 30%
Trans Fat 0.1g
Polyunsaturated Fat 4.8g
Monounsaturated Fat 21.4g
Cholesterol 11mg 4%
Sodium 497mg 21%
Total Carbohydrate 8.1g 3%
Dietary Fiber 2g 9%
Sugars 3.4g
Protein 7g
Vitamin A 54% Vitamin C 43%
Calcium 12% Iron 8%

* 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

Reviews

4.5out of 5 Stars

(5 Reviews)

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What others are saying

Image of Randall Hauk

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!

Image of Aja A

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.

Image of Monica Allen

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!

Image of Sarah Gray

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.

Image of Anthony Cohen

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.