Carrot and Zucchini “Spaghetti” with Spinach Pesto

7 10 336
Ingredients Minutes Calories
Prep Cook Servings
10 min 0 min 2
Carrot and Zucchini “Spaghetti” with Spinach Pesto
Health Highlights


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, Extra Virgin (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 336
Calories from fat 231
Calories from saturated fat 38
Total Fat 25.7 g
Saturated Fat 4.2 g
Trans Fat 0.0 g
Polyunsaturated Fat 3.5 g
Monounsaturated Fat 16.0 g
Cholesterol 0
Sodium 205 mg
Potassium 1394 mg
Total Carbohydrate 21.8 g
Dietary Fiber 7.7 g
Sugars 11.7 g
Protein 8.2 g

Dietary servings

Per Portion

Meat Alternative 0.3
Vegetables 7.5

Energy sources


Meal Type(s)