Zucchini Noodles with Walnut Pesto
A low-carb alternative to pasta using fresh summer squash and a heart-healthy nut pesto.
Word Recipe Kitchen
Tested & verified by our culinary team
15 minsEasy2 servings
Nutrition per serving
280
Calories
8g
Protein
14g
Carbs
24g
Fat
Ingredients
- 3 largeZucchini, spiralized
- 2 cupsFresh Basil
- 1/2 cupWalnuts
- 2 tbspNutritional Yeast
- 1 cloveGarlic
Instructions
- 1
Pulse basil, walnuts, garlic, and nutritional yeast in a processor.
- 2
Lightly sauté zucchini noodles for 2 minutes (do not overcook).
- 3
Toss warm noodles with the pesto.
- 4
Serve warm or cold.
Nutrition Facts
Servings 2Serving Size 1
Amount Per Serving
Calories280
% Daily Value *
Total Fat 24g31%
Saturated Fat 7.2g36%
Trans Fat 0g
Cholesterol 25mg8%
Sodium 310mg13%
Total Carbohydrate 14g5%
Dietary Fiber 1g4%
Sugars 2.1g
Protein 8g16%
Vitamin A 200 IUVitamin C 8 mgCalcium 45 mgIron 1.2 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
💡 Tips for Zucchini Noodles with Walnut Pesto
- • Use seasonal vegetables for maximum nutrition and flavor.
- • Don't let garlic burn — add it after other aromatics and cook briefly.
- • This is a great recipe for beginners — don't overthink it, just have fun!
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