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    Home » Recipes » Mains

    Pesto Zucchini Pasta [Oil Free]

    Published: May 20, 2022 by Rosa · This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases, meaning if you click through and make a purchase, I may earn a small commission, at no extra cost to you.

    420 shares
    JUMP TO RECIPE

    Spiralized zoodles are smothered in homemade pesto and topped with juicy heirloom tomatoes and a hint of spice. This pesto zucchini pasta (also known as courgette pesto pasta) is wholesome, delicious, and ready in no time!

    White plate with zucchini pasta topped with halved cherry tomatoes.

    This recipe was originally published in June 2018. It has been updated for content and photos.

    Zucchini (also known as summer squash) is best enjoyed in hotter months when in season. BUT, most grocery stores will carry it all year long.

    This simple weeknight dinner is bursting with flavour, yet, doesn’t require a boatload of ingredients!

    I love spiralizing veggies for an easy, low calorie meal, as you may have noticed from my sweet potato spaghetti and these delicious zoodles with vegan bolognese sauce. 😉

    Jump to:
    • Why you’ll love these zoodles
    • Ingredients
    • Instructions
    • Variations
    • Storage
    • Equipment
    • Expert Tips
    • More delicious zucchini recipes
    • 📖 Recipe
    Side view of plate with spiralized zucchini noodles and cherry tomatoes.

    Why you’ll love these zoodles

    • Wholesome: You really can’t go wrong with vegetables that get smothered in more vegetables. Am I right? 😉
    • Low calories: Not only is this zucchini pesto pasta loaded with nutrients, but it’s very low in calories and virtually fat-free! That makes these perfect for a healthy diet.
    • Delicious: Truly, these noodles are so satisfying and tasty! The texture is firm, like ‘al dente’ pasta, with no soggy or mushy noodles here.
    • Gluten-free: This is a natural way to enjoy gluten-free “pasta”! With the added bonus of being low-carb (the less wholesome type of carbs, that is). Carbs from vegetables and whole grains are GOOD for you! So don’t be scared of the carb content in this pesto zucchini pasta. 🙂

    Ingredients

    Here’s what you’ll need:

    Zucchini, tomatoes, chili flakes and pesto on kitchen counter.
    See recipe card below for quantities.
    • Zucchini: Choose zucchini that are narrow and long, with relatively even thickness from top to bottom for ease of spiralizing. The skin should be dark green, smooth, and blemish-free for optimum freshness.
      • NOTE: You may also purchase pre spiralized veggies from your supermarket to make this quick dinner even faster.
    • Tomatoes: I like heirloom grape tomatoes for this dish, but any tomatoes will do. If using cherry tomatoes or grape, halve them. If using larger tomatoes, dice them into bite-sized pieces.
    • Red pepper flakes: Optional to add a touch of heat to the dish. You may reduce, increase or omit, to your taste.
    • Pesto: I’m using my homemade oil free basil pesto with lemon juice. But you may use any of your favourite pesto recipes, or even store-bought for this zucchini pesto pasta.

    Instructions

    (This is a summary with step by step photos, full recipe measurements and instructions are in the recipe card below.)

    Spiralize your zucchini and place them in a colander inside a large bowl and generously sprinkle the zoodles with salt. Set aside for 20 minutes. (photo 1)

    NOTE: The salt will reduce your zucchini pasta and force the extra water out, preventing soggy noodles later. Do not skip this step.

    Heat the pesto in a large skillet. (photo 2)

    Spiralized zucchini noodles in colander.
    Cast iron pan with pesto inside.

    Then add the spiralized zucchini noodles and pepper flakes (if using) and sauté for 2-4 minutes to heat them through, without overcooking. (photo 3)

    Turn off the heat, add the tomatoes and toss. (photo 4)

    Cast iron pan with zucchini noodles inside.
    Cast iron pan with zucchini noodles and halved grape tomatoes.

    Serve your pesto zucchini pasta with extra pepper flakes, vegan parmesan cheese, and fresh herbs like chives or fresh basil leaves, and enjoy!

    Plate of zucchini pasta with cherry tomatoes and chives on top with cast iron pan in background.

    Variations

    Make it “pasta and meatballs” with a serving of these delicious lentil balls or go all out on zucchini with these sneaky zucchini meatballs.

    Alfredo zucchini pasta: Heat this simple dairy free Alfredo sauce in the pan and gently sauté your noodles in it.

    Make it Bolognese: Skip the pesto and opt for this vegan Bolognese sauce instead.

    Make it nutty! Add some toasted slivered or sliced almonds, or toasted pine nuts on top.

    Not feeling zucchini? Try this dish with spiralized sweet potato, beets, carrots, butternut squash, or broccoli.

    Or give our sweet potato spaghetti aglio e olio a try!

    Storage

    Your zucchini pasta can be prepared in advance. Spiralize the noodles up to 3 days before salting and cooking and store them in a sealed container or zip-top bag in your fridge.

    Once cooked, leftovers keep refrigerated for 3-4 days in a sealed container. Reheat on the stovetop, but be careful not to overcook.

    I don’t recommend freezing leftovers as the noodles will get soggy once frozen and thawed.

    Equipment

    I highly recommend using a spiralizer (affiliate link) to make your vegetable noodles. If you don’t have one already, I cannot recommend this tool enough. Especially if healthy eating is your goal. It’s a fun way to make delicious and satisfying meals that are low in calories and wholesome.

    Although you CAN use a mandolin to make noodles from veggies, (I used to do this) it’s not only more time-consuming but, you’ll need to use extreme caution to prevent cutting your hands. I don’t really recommend this route, and that is my honest opinion based on years of spiralizing.

    Expert Tips

    • For ease of spiralizing, use zucchini that are narrow, long, and straight. Or you may purchase pre-spiralized zucchini noodles from your grocery store to save time.
    • Don’t skip the salting! This step is important to prevent watery noodles after cooking. You want to reduce the zucchini to remove excess moisture.
    • Do NOT overcook the noodles. You want the noodles tender but crisp, and not overly soft, for the best texture and to mimic ‘al dente’ pasta.
    • For less spice, reduce the red pepper flakes by half, or adjust to your taste.

    More delicious zucchini recipes

    • Zucchini lasagna roll ups in white baking dish.
      Vegan Zucchini Roll Ups
    • Slice of chocolate zucchini bread on white plate with strawberries and blueberries beside it.
      Healthy Chocolate Zucchini Bread [Oil Free]
    • pasta and zucchini meatballs in plate with cashew cheese sprinkled on top
      Sneaky Zucchini Meatballs [Vegan+GF+Oil Free]
    • Two zucchini halves stuffed with beans, rice, veggies and guacamole.
      Mexican Vegan Zucchini Boats

    If you tried this recipe, please let me know about it in the comments below. I always love hearing from you! Don’t forget to Subscribe to This Healthy Kitchen to be among the first to get my new recipes! You can also FOLLOW ME on Facebook, Instagram, Pinterest and Twitter to see more delicious food and get all the latest updates.

    Buon appetito,
    Rosa

    📖 Recipe

    White plate with zucchini pasta topped with halved cherry tomatoes.

    Pesto Zucchini Pasta [Zoodles]

    This pesto zucchini pasta is wholesome, delicious, and ready in no time!
    5 from 10 votes
    Print Recipe Pin Recipe Rate Recipe Add to Collection Go to Collections
    Prep Time: 25 minutes
    Cook Time: 5 minutes
    Total Time: 30 minutes
    Course: Main Course, Side Dish
    Cuisine: Italian
    Servings: 4 Servings
    Calories: 56kcal
    Author: Rosa

    Equipment

    Spiralizer

    Ingredients

    • 4 large zucchini narrow and long
    • 1 teaspoon sea salt
    • ½ cup homemade pesto or store bought
    • ½ teaspoon red pepper flakes optional
    • 1 cup grape tomatoes halved

    For Garnish (Optional)

    • more red pepper flakes
    • fresh chives, parsley or basil
    • vegan parmesan cheese
    US Customary – Metric
    Prevent your screen from going dark

    Instructions

    • Spiralize your zucchini and place them in a large colander in your kitchen sink or a large bowl. Sprinkle with the salt to force excess moisture to release. Set aside for at least 20 minutes. You will notice the zucchini will reduce which will prevent watery noodles later.
    • Heat the pesto over medium high heat, in a large skillet, and then add the spiralized zucchini and red pepper flakes, if using. Sauté the noodles for 2-4 minutes until heated through, but do not overcook.
    • Turn off the heat and add the tomatoes, mix, and serve with extra red pepper flakes, fresh herbs, or parmesan cheese, if desired.

    Notes

    For ease of spiralizing, use zucchini that are narrow, long, and straight. Or you may purchase pre-spiralized zucchini noodles from your grocery store to save time.
    Don’t skip the salting! This step is important to prevent watery noodles after cooking. You want to reduce the zucchini to remove excess moisture.
    Do NOT overcook the noodles. You want the noodles tender but crisp, and not overly soft, for the best texture and to mimic ‘al dente’ pasta.
    For less spice, reduce the red pepper flakes by half, or adjust to your taste.
    You may spiralize the noodles for up to 3 days before salting and cooking and store them in a sealed container or zip-top bag in your fridge.
    Once cooked, leftovers keep refrigerated for 3-4 days in a sealed container. Reheat on the stovetop, but be careful not to overcook.

    Nutrition

    Calories: 56kcal | Carbohydrates: 11g | Protein: 4g | Fat: 1g | Sodium: 688mg | Potassium: 690mg | Fiber: 3g | Sugar: 6g | Vitamin A: 789IU | Vitamin C: 61mg | Calcium: 40mg | Iron: 4mg
    DID YOU TRY THIS RECIPE?Mention @this.healthy.kitchen on IG and tag #thishealthykitchen!
    *Nutritional information is an estimate, calculated using online tools and does not include optional ingredients unless otherwise indicated.
    420 shares

    Reader Interactions

    Comments

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    1. Nancy

      June 24, 2022 at 9:45 pm

      5 stars
      My family are not big zucchini fans, but this was a hit! Yum. Thank you.

      Reply
      • Rosa

        June 26, 2022 at 8:57 am

        You’re very welcome Nancy! Thrilled you enjoyed it. 🙂

        Reply
    2. Cathy

      May 02, 2022 at 7:49 pm

      5 stars
      These are absolutely yummy and ridiculously easy to make! Perfect for week night dinner!

      Reply
      • rosa

        May 03, 2022 at 8:28 am

        Thanks Cathy! Glad you enjoyed. 🙂

        Reply
    3. Lucy

      April 24, 2022 at 8:24 am

      5 stars
      Great recipe – it’s easy to end up with soggy zoodles, but your tip really helped.

      Reply
      • rosa

        April 24, 2022 at 11:28 am

        Thanks Lucy, glad to help! 🙂

        Reply
    4. Lisa

      July 10, 2021 at 8:13 am

      5 stars
      This was so easy and so delicious! Even my 4 year old enjoyed it!

      Reply
      • rosa

        July 10, 2021 at 11:30 am

        Thrilled to hear that Lisa!

        Reply
    5. Shinta

      May 30, 2021 at 6:39 am

      5 stars
      Love light and fresh recipes like these! Thanks for sharing!

      Reply
      • rosa

        May 30, 2021 at 10:13 am

        You’re so welcome Shinta!

        Reply
    6. Liz

      August 18, 2020 at 9:12 pm

      5 stars
      This is my favorite way to make zoodles because they don’t get soggy! Loved this!!

      Reply
      • rosa

        August 19, 2020 at 8:01 am

        Glad you enjoyed Liz!!

        Reply
    7. Raji

      November 05, 2019 at 3:24 am

      How to make a Pesto?

      Reply
      • rosa

        November 05, 2019 at 6:29 am

        Hi Raj, the pesto recipe is here:
        https://thishealthykitchen.com/homemade-pesto/
        Enjoy!

        Reply

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    Hi, I'm Rosa! Welcome to This Healthy Kitchen where you'll find tasty and nutritious, plant-based recipes. I'm an avid home cook who believes food is medicine. Each recipe is made using wholesome ingredients, and under 400 calories per serving with several gluten-free and oil-free options! Occasional cheat days included. 😉

    More about me →

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