Zucchini Pasta with Creamy Pesto


By Chef: Marie Reginato
Posted: September 28, 2016 


Click to rate this post!
[Total: 0 Average: 0]

Zucchini noodles are a refreshing and light take on pasta, especially when layered in creamy pesto sauce.  Save time in the morning by preparing this quick recipe the night ahead for a healthy and filling lunch at work or school.


  • 2 large zucchinis
  • 2 cups spinach
  • 2 cups basil
  • ½ cup walnuts
  • 1/4 cup pine nuts
  • 2 ½ tablespoons of nutritional yeast
  • 3 tablespoons olive oil
  • 2-3 garlic cloves (I like 3)
  • sea salt to taste (I use 1 tsp)
  • squeeze of lemon juice (optional)


  1. Start by making the zucchini noodles with either a spiralizer or potato peeler.
  2. Make the pesto by adding all ingredients into a food processor and blending until creamy. Taste the pesto to see if you would like to add more salt, garlic or pepper. I like to finish my pesto with a small squeeze of lemon juice.
  3. Scoop the pesto on top when you are ready for lunch. Keep the zucchini and pesto separate until then, as to not wilt the zucchini noodles.