Zucchini Noodles with Pesto, Cherry Tomatoes, and Pine Nuts Recipe
Ready to ditch boring pasta and pretend you’re eating something healthy without losing flavor? These zucchini noodles toss fresh pesto, juicy cherry tomatoes, and crunchy pine nuts into a bowl of guilt-free deliciousness. This vegan recipe proves spiralized veggies can be just as satisfying as carbs, with zero regrets. It’s fast, fresh, and fancy enough to impress your friends—without the usual kitchen chaos. Whip this up when you want a light meal that screams “I’m sophisticated but don’t have time for fuss.” Your taste buds and waistline will high-five you.
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.
