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Zucchini Noodles with Pesto
An Australian light zucchini noodle bowl with basil pesto and cherry tomatoes. Salting the spiralised zucchini and resting it for 10 minutes before patting dry draws out excess water, so the noodles hold the pesto instead of diluting it into a watery sauce.
Total time
15 min
Prep
15 min
Cook
0 min
Difficulty
easy
Cuisine
Australian
vegetarianvegan
Ingredients
4large zucchini, spiralised
1 cupbasil pesto
200gcherry tomatoes, halved
50gpine nuts, toasted
salt and pepperto taste
extra-virgin olive oilto drizzle
parmesan or nutritional yeastto serve
Instructions
1
Spiralise zucchini into noodles.
2
Salt lightly and rest 10 minutes. Pat dry.
3
Toss with pesto.
4
Divide into bowls. Top with cherry tomatoes and pine nuts.
5
Drizzle with oil and scatter parmesan.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
Calories
306
Protein
6.7g
Fat
26.9g
Carbs
12.7g
Fiber
4.7g
Sodium
338mg
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