Heather's Zucchini Noodles with Basil-Pumpkin Seed Pesto by Cookie and Kate

Fresh, raw zucchini noodles tossed with basil pesto and cherry tomatoes make a light, healthy meal. Make this recipe for lunch or dinner, or serve it as a side! Recipe yields 4 generous main dish servings.

Original recipe

View on Cookie and Kate

Time

Prep: 20mins Total: 20mins

Nutrition

Calories
221 calories
Carbohydrate content
11.1 g
Cholesterol content
0 mg
Fat content
19.7 g
Fiber content
4 g
Protein content
2.8 g
Saturated fat content
2.8 g
Serving size
Sodium content
298.6 mg
Sugar content
3.4 g
Trans fat content
0 g

Ingredients

Instructions

  1. To prepare the pesto: In a food processor, combine the onion (if using, see notes), garlic, basil, toasted pepitas, olive oil, vinegar and red pepper flakes. Blend until smooth and season with salt, to taste (I added about 1/2 teaspoon—if the mixture tastes overwhelmingly oniony, don’t worry, it will mellow in a few minutes. I added another teaspoon of vinegar to help balance the flavors).
  2. To prepare the noodles: Spiralize the zucchini with a spiralizer (here’s how), or turn the zucchini into noodles with a julienne peeler, or grate the zucchini the long way on a large box grater. Toss the zucchini with pesto until well coated, and season with salt (I added another 1/4 teaspoon).
  3. Transfer the pesto noodles to a large platter and sprinkle with the cherry tomatoes. Tuck the fresh basil in to the corners to garnish.