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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.
Print Recipe
Prep Time 15 minutes
Total Time 15 minutes
Servings: 2 servings
Calories: 220
Ingredients Method Notes

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

Method
 

  1. 2 medium zucchinis, spiralized
  2. 1 cup cherry tomatoes, halved
  3. ¼ cup pine nuts, toasted
  4. 1 cup fresh basil leaves
  5. 2 cloves garlic
  6. 3 tbsp nutritional yeast
  7. ¼ cup olive oil
  8. 2 tbsp lemon juice
  9. Salt and pepper, to taste
  10. 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.