Zoodles with Pesto

Pasta is a staple in many homes but it can get repetitive and, um, carb-filled which is the antithesis of many a diet. I wanted to sub pasta for a healthy and fun alternative — so, zoodles! Zucchini in the shape of noodles. Couldn’t really fool anyone with the taste, because it actually doesn’t taste like pasta, but that doesn’t mean I didn’t try. Zoodles are a fun way to eat zucchini or a great addition to your noodle dish to bulk it up with vegetables, which is what I usually do!

You’ll need a kitchen gadget called a spiralizer to make the zucchini go all noodle-y. I wouldn’t recommend trying to do this by hand or it’ll take a zillion years and won’t have that pasta look or feel.

Zoodles with Basil-Walnut Pesto is a salad and pasta dish hybrid. All of the tasty components of a fresh salad, basil, tomatoes, walnuts, olive oil and spinach woven in with your awesome noodle-but-not-noodle base. It’s fresh, light, filling and the kids will have something to talk about at school the next day!

For more healthy pasta dishes:

• Pesto Spaghetti with Shrimp
• Arrabiata Pasta with Shrimp
• Hummus Pasta
• Lemon Ricotta Pasta
• Pumpkin Pesto Pasta
• Butternut Squash Noodles
• Zoodles with Pesto

If you’ve tried this healthy-ish feel good Zoodles Pesto recipe or any other recipe on FeelGoodFoodie, then don’t forget to rate the recipe and leave me a comment below! I would love to hear about your experience making it. And if you snapped some shots of it, share it with me on Instagram so I can repost on my stories!

Zoodles with Basil-Walnut Pesto

It's not noodles...it's Zoodles with Basil-Walnut Pesto - made with a few simple ingredients like zuchinni, tomatoes, spinach and basil, for a delicious healthy vegan salad!

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Course: Salad

Cuisine: American

Prep Time: 10 mins

Total Time: 10 mins

Servings: 2 servings

Calories: 170kcal

Author: Yumna Jawad

Ingredients

• 2 zucchinis cut using Spiralizer2 zucchinis cut using Spiralizer
• 1 tbsp sundried tomatoes1 tbsp sundried tomatoes
• 1 tbsp walnuts1 tbsp walnuts
• Handful of cherry tomatoes slicedHandful of cherry tomatoes sliced

Basil-Walnut Pesto

• 1/4 cup packed basil1/4 cup packed basil
• 1/4 cup packed spinach packed1/4 cup packed spinach packed
• 1 tbsp walnuts1 tbsp walnuts
• 1 tbsp olive oil1 tbsp olive oil
• Juice of half a lemonJuice of half a lemon
• 1 garlic clove1 garlic clove
• Salt & pepper to tasteSalt & pepper to taste

Instructions

• Prepare the zucchini using a spiralizer and place on a dish. Add the sundried tomatoes, walnuts and cherry tomatoes.
• To make the Basil Walnut pesto, mix all the ingredients in a food processor until everything is well blended with no clumps.
• Add the pesto on top of the zoodles and mix everything is well blended.
• Serve cold as a salad

Nutrition

Serving: 1g | Calories: 170kcal | Carbohydrates: 9g | Protein: 4g | Fat: 14g | Saturated Fat: 1g | Sodium: 25mg | Potassium: 662mg | Fiber: 2g | Sugar: 6g | Vitamin A: 900IU | Vitamin C: 38.1mg | Calcium: 37mg | Iron: 1.4mg