Zucchini Noodles with Pesto, Cherry Tomatoes, and Pine Nuts Recipe
Vibrant zucchini noodles tossed with zesty vegan pesto, sweet cherry tomatoes, and toasty pine nuts for crunch.
Ingredients
- 2 medium zucchinis spiralized
- 1 cup cherry tomatoes halved
- ¼ cup pine nuts toasted
- 1 cup fresh basil leaves
- 2 cloves garlic
- 3 tbsp nutritional yeast
- ¼ cup olive oil
- 2 tbsp lemon juice
- Salt and pepper to taste
Instructions
- 2 medium zucchinis, spiralized
- 1 cup cherry tomatoes, halved
- ¼ cup pine nuts, toasted
- 1 cup fresh basil leaves
- 2 cloves garlic
- 3 tbsp nutritional yeast
- ¼ cup olive oil
- 2 tbsp lemon juice
- Salt and pepper, to taste
- Instructions in steps
Notes
Nutritional values (per serving)
- Calories: 220
- Total Fat: 18g
- Saturated Fat: 2.5g
- Carbohydrates: 12g
- Fiber: 4g
- Protein: 6g
Vitamins and minerals (per serving)
- Vitamin A: 30%
- Vitamin C: 25%
- Calcium: 10%
- Iron: 12%
- Vitamin K: 40%
Additional notes/tips to enhance the flavor
- Swap pine nuts for walnuts or almonds if you’re feeling nutty.
- Add a pinch of red pepper flakes for subtle heat.
- Use fresh lemon zest for extra zing.
- Serve with a side of crusty vegan bread to soak up every last drop.