Zucchini Pesto Pasta
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Total Time: 30 MinutesServes: 2



  • Pasta:
  • 3 medium zucchini, julienned/spiralized*
  • ¾ cup cherry tomatoes, sliced (raw or roasted)
  • 2 tbsp pine nuts (optional)
  • 1 tbsp olive oil (optional)
  • Pesto:
  • 1 cup basil leaves
  • ¼ cup raw pine nuts (toasted) or almonds
  • 2 cloves of fresh garlic
  • 1 tsp nutritional yeast (optional for cheese flavor)
  • 3-5 tbsp olive oil
  • salt & pepper to taste
  • Protein Options:
  • Meat Eaters: add grilled chicken or ground beef
  • Vegans/Vegetarians: add ½ cup kidney beans or chickpeas
  • * If you do not have a julienne slicer or “spiralizer” you can grab one at bed bath and beyond for approximately $15 (in the US)


  1. Preheat oven to 400 (if roasting tomatoes)
  2. For the Pasta: a. Rinse zucchini and use julienne peeler or spiralizer to slice zucchini into “noodles,” leaving the skin on. Set aside. b. Option to leave tomatoes raw or roast them. If roasting, place tomatoes in a baking pan, cover with olive oil, salt & pepper. Bake for about 15-20 minutes at 400.
  3. For the Pesto: Place all pesto ingredients in a food processor or Vitamix and blend, adding more olive oil if needed.
  4. Combine: Combine zucchini** with pesto and mix until evenly coated Add tomatoes, pine nuts and extra olive oil and serve! **Option to leave noodles raw OR you can sauté with olive oil over medium heat for 4-5 minutes.

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