Raw Spiralized Zucchini Noodles with Tomatoes and Pesto

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Raw Spiralized Zucchini Noodles with Tomatoes and Pesto is my favorite easy, end-of-summer vegetarian dish made with raw, garden vegetables and homemade pesto.

Raw Spiralized Zucchini Noodles with Tomatoes and Pesto is my favorite easy, end-of-summer vegetarian dish made with raw, garden vegetables and homemade pesto.Raw Spiralized Zucchini Noodles with Tomatoes and Pesto

As much as I look forward to the Fall, I’m not quite ready for summer to be over. Having fresh herbs at my fingertips is what I’ll miss the most, so I’m taking all my basil and making skinny pesto with it to freeze and use throughout the year.

I’m also going to miss eating zucchini 4 days a week, although I’m not putting my spiralizer away just yet!!  (btw, love my Paderno Spiral Vegetable Slicer – the easiest way to make zucchini noodles, sweet potato spirals, carrot ribbons and more!)

And let’s not forget to mention summer tomatoes, this is the best time to eat them!!  One thing I should note if you’re making this for one, I would make the whole batch of pesto, but only spiralize 1 small zucchini and add 1/4 of the pesto. This needs to be eaten right away, if it sits too long it will get watery.

Raw Spiralized Zucchini Noodles with Tomatoes and Pesto is my favorite easy, end-of-summer vegetarian dish made with raw, garden vegetables and homemade pesto.
Raw Spiralized Zucchini Noodles with Tomatoes and Pesto is my favorite easy, end-of-summer vegetarian dish made with raw, garden vegetables and homemade pesto.
Raw Spiralized Zucchini Noodles with Tomatoes and Pesto is my favorite easy, end-of-summer vegetarian dish made with raw, garden vegetables and homemade pesto.
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Raw Spiralized Zucchini Noodles with Tomatoes and Pesto

148 Cals 4 Protein 9 Carbs 12 Fats
Prep Time: 30 mins
Cook Time: 0 mins
Total Time: 30 mins
Yield: 4 servings
COURSE: Dinner
CUISINE: American
Raw Spiralized Zucchini Noodles with Tomatoes and Pesto is my favorite easy, end-of-summer vegetarian dish made with raw, garden vegetables and homemade pesto.

Ingredients

For the Pesto:

  • 1 cup packed fresh basil
  • 1 clove garlic
  • 1/4 cup fresh grated parmesan cheese
  •  kosher salt & pepper to taste
  • 3 tbsp extra virgin olive oil

For the zoodles:

  • 21 oz 3 medium or 4 small zucchinis
  • 1 cup heirloom grape or cherry tomatoes, halved
  • kosher salt and black pepper to taste

Instructions

  • In a food processor pulse basil, garlic, parmesan cheese, salt and pepper until smooth.
  • Slowly add the olive oil while pulsing. Set aside.
  • Spiralize the zucchini, cut it into smaller strands if they are too long and place them in a work bowl.
  • Toss with the pesto and tomatoes and season with salt and pepper as needed.

Nutrition

Serving: 11/4 cups, Calories: 148kcal, Carbohydrates: 9g, Protein: 4g, Fat: 12g, Cholesterol: 4mg, Sodium: 102mg, Fiber: 3g, Sugar: 3g
WW Points Plus: 4
Keywords: pesto zoodles, zoodle recipes pesto, Zucchini Noodles with Tomatoes and Pesto, zucchini pesto pasta

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72 comments

  1. So you don’t cook the noodles?! 

  2. I just made the skinny pesto and it came out very oily, too much oil for 1 cup of fresh basil. It only came out with 2 tbs of pesto. Seemed to me that I needed to put more basil in the recipe. When pulsing the ingredients all of it stuck to the side of the food processer. Very disappointed. What could I have done to remedy the problem?

  3. I made this tonight and added some thawed frozen pre cooked shrimp for extra protein.  It was tasty and beautiful. Next time instead of shrimp I might try adding some kind of bean – what do you think, cannelini? Garbanzo beans? Something else?

  4. I have an ice cube tray, frozen, full of your pesto, but I don’t know how much to thaw for this recipe… Thoughts? 

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  6. Has anyone made this ahead of time?
    Having a dinner party later tonight.
    Worried the noodles may get soggy if I toss too early.

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