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–+ servings
Zucchini Noodles with Pesto

Zucchini Noodles with Pesto

A quick 10-minute meal featuring zucchini noodles with pesto and cherry tomatoes, perfect for a gluten-free and vegan summertime dinner.
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Prep Time 10 minutes
Total Time 10 minutes
Course Salad
Cuisine gluten-free, Vegan
Servings 2 people
Calories 93 kcal

Equipment

  • spiralizer
  • skillet

Ingredients
  

  • 1 large zucchini
  • 1 tablespoon olive oil or coconut oil
  • 1 batch vegan pesto
  • 12 pieces cherry tomatoes halved
  • 1 tablespoon fresh basil thinly sliced
  • red pepper flakes

Instructions
 

  • Cut ½" off the ends of the zucchini. Follow the instructions on your spiralizer to spiralize the zucchini.
  • Heat coconut oil in a skillet and lightly sautéd noodles for 3-4 minutes. Remove from heat and set aside to cool.
  • Make the vegan pesto according to the provided instructions.
  • Toss the cooled zucchini noodles with the pesto. Add halved cherry tomatoes.
  • Divide the salad between 2 plates and top with fresh basil and red pepper flakes.

Notes

This meal can be made ahead 2-3 hours before serving. Keep noodles in the refrigerator until ready to serve. Serve with fresh bread or vegan tomato soup. Store the zucchini noodles and pesto separately. Pesto can be stored in an airtight container the refrigerate for up to 5 days. Zucchini noodles should be eaten within one day.

Nutrition

Serving: 1plateCalories: 93kcalCarbohydrates: 5gProtein: 2gFat: 8gSaturated Fat: 6gSodium: 17mgPotassium: 421mgFiber: 1gSugar: 4gVitamin A: 395IUVitamin C: 28.9mgCalcium: 26mgIron: 0.6mg
Keyword cherry tomatoes, Easy Recipe, pesto, summer dinner, vegan meal, zucchini noodles
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