Pesto Zoodles

Pesto Zoodles

Alli Shircliff

"Transform zucchini into long strands that resemble noodles, also known as zoodles. Mix pesto and garbanzo beans into the zoodles for a satisfying, grain-free meal!"
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Ingredients

20 m servings 319 cals
Serving size has been adjusted!
Original recipe yields 2 servings

Nutrition

  • Calories:
  • 319 kcal
  • 16%
  • Fat:
  • 21.3 g
  • 33%
  • Carbs:
  • 23.1g
  • 7%
  • Protein:
  • 12.1 g
  • 24%
  • Cholesterol:
  • 16 mg
  • 5%
  • Sodium:
  • 511 mg
  • 20%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

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  1. Heat olive oil in a skillet over medium heat; cook and stir zucchini until tender and liquid has evaporated, 5 to 10 minutes.
  2. Stir garbanzo beans and pesto into zucchini; lower heat to medium-low. Cook and stir until garbanzo beans are warm and zucchini is evenly coated, about 5 minutes; season with salt and pepper.
  3. Transfer zucchini mixture to serving bowls and top with white Cheddar cheese.

Footnotes

  • Cook's Note:
  • Use any sort of spiralizing device to make the zucchini into noodle-shape. I used the Paderno(R) World Cuisine spiralizer.

Reviews

Read all reviews 18
  1. 23 Ratings

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Most helpful positive review

Very nice! For my second attempt I switched the order and sauteed the chickpeas and pesto first. After 3 minutes I then added the zoodles and continued cooking for another 5 minutes. This hel...

Most helpful critical review

great with the following changes. I make my own pesto, didn't use canned anything, and I grate my own cheese.

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Newest

Very nice! For my second attempt I switched the order and sauteed the chickpeas and pesto first. After 3 minutes I then added the zoodles and continued cooking for another 5 minutes. This hel...

Love it! I've had a Gefu Spiralschneider Spirelli (spiral slicer) for over a year and finally used it. Since I would be the only one eating this dish, I cut the recipe in half and it made plent...

i left out everything but pesto, zoodles and Parmesan cheese to reduce amount of calories. so good! i would take these over regular pasta any day!

I made this and added red onion which I sautéed first then added the zucchini into the sautéed onion pan. I diced chicken breast and cooked that separately then added it to the zucchini and chic...

Black beans instead of garbonzo. Pepper jack cheese instead of cheddar

This was my first zoodle recipe, and it will become a staple. I was able to combine farmer's market zucchini with some freshly-made pesto and canned garbanzo beans. This recipe was delicious, an...

Perfect meal for those busy nights when you need something healthy, filling and quick. I used Italian black chickpeas (ceci neri) and cashew pesto. I topped it with shredded Parmigiano Reggiano ...

great with the following changes. I make my own pesto, didn't use canned anything, and I grate my own cheese.

Delicious ! I left out garbanzo beans because I didn't have any on hand. Loved it

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