Pesto Veggie Noodles

9 35 257
Ingredients Minutes Calories
Prep Cook Servings
30 min 5 min 4
Pesto Veggie Noodles
Health Highlights


1/2 cup Basil pesto (your favourite pesto)
1/4 tsp Salt
454 gm Zucchini (ends trimmed)
454 gm Summer squash (ends trimmed)
4 clove(s) Garlic (chopped)
2 tsp Extra virgin olive oil
1 cup Cherry Tomatoes (halved)
1/3 cup Parmesan cheese, grated
1 dash Salt and pepper (to taste)


Use 1/2 cup to 1 cup of your favourite pesto.

With a spiralizing machine, process zucchini and yellow squash into noodle shapes. (If you don’t have one, making thin ribbons using a vegetable peeler will work just fine.)

Place veggie “noodles” in a colander. Toss with salt. Set aside for 30 minutes to allow moisture to drain.

In a large deep skillet, heat olive oil over medium setting. Sauté zucchini and yellow squash “noodles” with garlic for 1 to 2 minutes, just until they begin to soften. (Do not overcook or veggies will be limp.) Drain any liquid that has accumulated in the bottom of the pan.

Toss “voodles” with cherry tomatoes.

Toss in ½ to 1 cup basil pesto, Parmesan cheese and salt and pepper to taste .

Serve immediately and enjoy!

Nutrition Facts

Per Portion

Calories 257
Calories from fat 180
Calories from saturated fat 44
Total Fat 20.0 g
Saturated Fat 4.9 g
Trans Fat 0.1 g
Polyunsaturated Fat 7.9 g
Monounsaturated Fat 6.3 g
Cholesterol 7.3 mg
Sodium 741 mg
Potassium 796 mg
Total Carbohydrate 14.0 g
Dietary Fiber 4.1 g
Sugars 10.2 g
Protein 7.4 g

Dietary servings

Per Portion

Milk Alternative 0.2
Vegetables 4.1

Energy sources


Meal Type(s)