Zucchini Noodles with Pesto

Name: Zucchini Noodles with Pesto
Prep time: 15 min
Total time: 15 min
Yield: 4 servings
Cuisine: Australian
Ingredients: 4 large zucchini, spiralised; 1 cup basil pesto; 200g cherry tomatoes, halved; 50g pine nuts, toasted; salt and pepper to taste; extra-virgin olive oil to drizzle; parmesan or nutritional yeast to serve

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

Spiralise zucchini into noodles.

Salt lightly and rest 10 minutes. Pat dry.

Toss with pesto.

Divide into bowls. Top with cherry tomatoes and pine nuts.

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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