Zucchini noodles, or "zoodles," are a gluten-free, low-calorie substitute for traditional pasta in this easy and fresh vegan dinner. For best results, toss the zucchini pasta with the basil pesto sauce and serve right away.

Hilary Meyer
Source: EatingWell.com, July 2018


Recipe Summary

25 mins
30 mins


Ingredient Checklist


Instructions Checklist
  • Using a spiral vegetable slicer or a vegetable peeler, cut zucchini lengthwise into long, thin strands or strips. If using a vegetable slicer, stop when you reach the seeds in the middle (seeds make the noodles fall apart). Place the zucchini "noodles" in a colander and toss with 1/4 teaspoon salt. Let drain for 10 to 15 minutes, then gently squeeze to remove excess water.

  • Meanwhile, combine basil, garlic, cashews, lemon juice, nutritional yeast, the remaining 1/2 teaspoon salt and pepper in a food processor. Pulse until coarsely chopped, scraping down the sides as needed. With the motor running, add 1/4 cup oil and continue to process until well combined. Set aside.

  • Heat the remaining 1 tablespoon oil in a large skillet over medium-high heat. Add the drained zucchini noodles and gently toss until hot, 2 to 3 minutes. Transfer to a large bowl. Add the pesto and tomatoes. Toss gently to combine.

Nutrition Facts

282 calories; protein 6.2g 12% DV; carbohydrates 14.7g 5% DV; exchange other carbs 1; dietary fiber 3.6g 14% DV; sugars 7.2g; fat 23.8g 37% DV; saturated fat 3.7g 19% DV; vitamin a iu 1361.6IU 27% DV; vitamin c 54.3mg 91% DV; folate 101mcg 25% DV; calcium 71.5mg 7% DV; iron 2.1mg 12% DV; magnesium 85.7mg 31% DV; potassium 867.3mg 24% DV; sodium 460.5mg 18% DV; thiamin 1mg 96% DV.