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Raw Spiralized Zucchini Noodles with Tomatoes and Pesto
5
from
4
votes
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.
Prep Time:
30
minutes
mins
Cook Time:
0
minutes
mins
Total Time:
30
minutes
mins
Yield:
4
servings
Course:
Dinner
Cuisine:
American
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:
1
1/4 cups
,
Calories:
148
kcal
,
Carbohydrates:
9
g
,
Protein:
4
g
,
Fat:
12
g
,
Cholesterol:
4
mg
,
Sodium:
102
mg
,
Fiber:
3
g
,
Sugar:
3
g
- WW Points:
4