Pesto Zucchini Noodles | Low-Carb Pasta Alternative

If you’re looking for a wholesome and delicious low-carb alternative to traditional pasta, these Pesto Zucchini Noodles are a must-try. Bursting with flavor and nutrients, this recipe combines the freshness of zucchini with the richness of homemade pesto. It’s a delightful way to enjoy your favorite pasta flavors without the guilt.


  • 2 medium zucchinis
  • 1 cup cherry tomatoes, halved
  • 1/4 cup pine nuts
  • 1/2 cup fresh basil leaves
  • 2 cloves garlic
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup extra-virgin olive oil
  • Salt and pepper to taste


  1. Spiralize the zucchinis to create zucchini noodles, then set them aside.
  2. In a dry pan, toast the pine nuts until they’re golden and fragrant. Remove from heat and let them cool.
  3. In a food processor, combine the basil, garlic, toasted pine nuts, and Parmesan cheese. Pulse until finely chopped.
  4. With the food processor running, gradually pour in the olive oil to create a smooth pesto. Season with salt and pepper.
  5. Heat a pan over medium heat and add a splash of olive oil. Sauté the cherry tomatoes for a few minutes until they soften.
  6. Add the zucchini noodles to the pan and toss with the sautéed cherry tomatoes.
  7. Stir in the prepared pesto, ensuring the noodles are evenly coated and heated through.
  8. Serve the zucchini noodles immediately, garnished with additional grated Parmesan cheese if desired.

Prep time: 15 minutes

Yield: 2 servings

These Pesto Zucchini Noodles are a delightful low-carb alternative to pasta, featuring zucchini noodles tossed in a flavorful homemade pesto.

Nutrition information: Calories: 320, Carbohydrates: 10g, Protein: 9g, Fat: 28g

Indulge in the goodness of this Pesto Zucchini Noodles recipe, perfect for a quick weeknight dinner or a light lunch. With the vibrant colors and vibrant flavors, it’s a dish that satisfies both your taste buds and your health-conscious goals.

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