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A recipeVegetarianGluten Freeeasy
Pesto Zucchini Noodles.
Spiralised zucchini ribboned through a herby basil-walnut pesto — fresh, fast, and unapologetically green.
By the Mealora deskTwice tested
From the test kitchen
Total
17min
Prep
12min
Cook
5min
Serves
2
Per serving
360kcal
Difficulty
easy
The methodRead all the way through first
Instructions
- 01
About 3 min
Blitz basil, walnuts, garlic, parmesan and olive oil into a textured pesto. Season.
- 02
About 3 min
Warm the zucchini noodles in a dry pan for 2 minutes — they should soften but not weep.
- 03
About 1 min
Toss with the pesto and halved cherry tomatoes. Serve immediately.
NutritionPer serving · of 2
The numbers, clearly stated.
We compute nutrition from each ingredient's reference data, then round to whole units. Use it as a guideline — your kitchen and your scale make the final call.
- Calories
- 360kcal
- Protein
- 11g
- Fat
- 28g
- Carbs
- 18g
- Fibre
- 6g
- Sugar
- 7g
- Sodium
- 420mg
From the deskEnd of pesto zucchini noodles
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