Zucchini noodles or "zoodles" are defintiely here to stay as spiralized vegetables and lower carb pasta options grow in popularity. Personally, I couldn't be happier about that. I absolutely love the vegetable noodle trend and use my spiralizer at least once or twice a week. This simple recipe for spinach pesto zoodles is made with a homemade pesto using spinach, basil, almonds, Parmesan, lemon, and olive oil. It's then tossed with zucchini noodles and cherry tomatoes. It can be served hot or cold and makes a great side dish or base for lean proteins like chicken, shrimp, and tofu. Although it will taste great for a few days, it will become a bit brown so I usually try use it all for one meal or have a plan to use it the next day for lunch.
Spinach Pesto Zoodles with Cherry Tomatoes
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- 6 U zucchini
- 2 cups cherry tomatoes
- 2 cups basil
- 2 cups spinach
- 1/4 cup almonds
- 1/4 cup Parmesan cheese
- 1 U garlic clove
- 1 tbsp. lemon juice
- 1/4 cup olive oil
- 2 tbsp. water (or broth)
- Salt and pepper
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In a food processor pulse together the basil, spinach, almonds, cheese, garlic, lemon juice, olive oil, water, salt, and pepper. If the mixture is to thick, add additional water 1 tablespoon at a time.
Toss together the zucchini noodles, pesto, and cherry tomatoes. This can be served raw or cooked. To cook, add everything to a skillet and cook for 3-5 minutes until zucchini is tender.
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
The Nutritional Values provided are estimates only and may vary based on the preparation method.
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