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. Source: EatingWell.com, July 2018

Hilary Meyer


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; 23.8 g total fat; 3.7 g saturated fat; 461 mg sodium. 867 mg potassium; 14.7 g carbohydrates; 3.6 g fiber; 7 g sugar; 6.2 g protein; 1362 IU vitamin a iu; 54 mg vitamin c; 101 mcg folate; 71 mg calcium; 2 mg iron; 86 mg magnesium; 1 mg thiamin;