Carrot and Zucchini “Spaghetti” with Spinach Pesto

7 10 340
Ingredients Minutes Calories
Prep Cook Servings
10 min 0 min 2
Carrot and Zucchini “Spaghetti” with Spinach Pesto
Health Rating


2 large Carrots (julienned)
2 large Zucchini (julienned)
3 cup Baby spinach (for dressing)
1/4 cup Pumpkin seeds (pepitas) (for dressing)
3 clove(s) Garlic (for dressing)
3 tbsp Olive oil (for dressing)
1 pinch Salt (for dressing, to taste)


1. Julienne the carrots and zucchinis into a large bowl.


2. Place the rest of the ingredients in a food processor. Process until it’s reached the desired consistency.


3. Pour dressing over the julienned veggies and toss until well mixed.



are an excellent source of beta carotene which is converted into vitamin A in the body and is SO important for immunity and vision


is a great source of vitamin C, vitamin B6, and potassium!

Nutrition Facts

Per Portion

Calories 340
Calories from fat 211
Calories from saturated fat 31
Total Fat 23.5 g
Saturated Fat 3.5 g
Trans Fat 0.0 g
Polyunsaturated Fat 3.3 g
Monounsaturated Fat 15.5 g
Cholesterol 0
Sodium 192 mg
Potassium 1423 mg
Total Carbohydrate 24.4 g
Dietary Fiber 6.8 g
Sugars 11.7 g
Protein 7.7 g

Dietary servings

Per Portion

Meat Alternative 0.3
Vegetables 7.5

Energy sources

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