Zucchini Noodles with Pesto
Light, low-carb zucchini noodles tossed with fresh basil pesto and cherry tomatoes.
Prep
10 min
Cook
5 min
Total
15 min
Servings
2
Calories
280
Ingredients
- 4 medium zucchini, spiralized
- 1/2 cup basil pesto
- 1 cup cherry tomatoes, halved
- 1/4 cup pine nuts
- 1/4 cup parmesan
- Olive oil, salt, pepper
Instructions
- 1
Heat oil in a skillet; add zucchini noodles and cook 2–3 minutes until just tender.
- 2
Toss with pesto, tomatoes, and pine nuts.
- 3
Top with parmesan and serve.
Nutrition Facts
Per serving · 280 calories
protein
10g
carbs
16g
fat
22g
fiber
5g
sugar
10g
sodium
420mg
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Frequently Asked Questions
Can I make zucchini noodles ahead of time?+
Yes — store in an airtight container in the fridge for up to 3 days. Reheat gently to preserve texture and flavor.
Can I freeze zucchini noodles?+
Most components freeze well for up to 3 months. Cool completely before freezing and thaw overnight in the refrigerator.
What can I serve with this zucchini noodles?+
Pair with a simple green salad, crusty bread, or roasted vegetables for a complete meal the whole family will love.
Recipe by Sarah Mitchell
Professional home cook · Tested in a real American kitchen
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