Zucchini Pasta with Pesto & Sun Dried Tomatoes

Zucchini-Pasta-healthy-pesto-Tone-It-Up-1 Twirl your fork into our summer inspired pasta! We used a spiralizer to transform seasonal zucchini into a spectacular pasta dish! It's incredible how delicious these noodles are. The texture is similar to traditional pasta but with an added layer of exquisite veggie flavor. Simply put, IT'S SO GOOD! If you haven't tried this kitchen magic trick yet, get on it! The serving possibilities for zoodles are just about endless. Serve them raw in a salad, topped with marinara or sautéed with olive oil, garlic and herbs. We whipped up a brazil nut pesto and added sun dried tomatoes for a bright, fresh take! Go ahead and SAY YES to this bowl of pasta covered in pesto because it's BIKINI friendly and completely Tone It Up Nutrition Plan approved!

SERVINGS

2 servings

INGREDIENTS

  • PASTA
  • 2

    large zucchini, spiralized

  • small

    handfull sun dried tomatoes

  • 3

    Tbsp fresh mint

  • 4

    Tbsp Brazil nut pesto

  • BRAZIL NUT PESTO
  • 2

    cups fresh basil

  • 1/4

    cup brazil nuts

  • 1

    lemon juiced

  • 1

    clove garlic

  • 1/4

    cup + 2 Tbs extra virgin olive oil

  • pinch salt & pepper

DIRECTIONS

STEP 1: Begin with pesto. Add all ingredients except olive oil to a food processor. Pulse until everything is chopped into small pieces, but not pulverized. Continue pulsing as you pour in the olive oil. Set aside.
STEP 2: Using a spiralizer, turn zucchini into noodles!
STEP 3: Heat 1 Tbs of olive oil over medium low heat and add sun dried tomatoes. Next, add noodles. Sauté just long enough to warm, about 3-5 minutes.
STEP 4: Turn heat off and add 2 Tbs of pesto along with fresh mint into the warm pan and toss to coat noodles. Divide into two bowls and enjoy!

AUTHOR NOTES

Pesto veggie noodles served with sweet sun dried tomatoes! The perfect dinner for warm summer nights.

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COMMENTS 31

  1. I love spiralizing! The possibilities are endless of which veggies & fruits you can spiralize & can be super healthy! I have followed ‘Inspiralized.com’ for years now & Ali (the blog & founder of the best spiralizer on the market – called the Inspiralizer, believe me I’ve tried several) creates some of the best veggie & fruit noodle recipes I’ve ever tried! I highly recommend checking out her blog & instagram if you want some more awsome TIU approved spiralized recipes. You wont be disappointed! I will definitely be giving this one a try also by K&K. One of my favorite things about Summer – fresh seasonal veggies!

    1. Thank you! I’ve just discovered her blog thanks to you and been so inspired! I can totally see myself eating more veg because of this. Lots of tasty inspiration.

  2. This sounds toooo good! I have a spiralizer and really need to start using it! Going to be trying this dish soon :)

    xx

    1. Seriously check out Inspiralized.com and @inspiralized. I have tried several spiralizers and the Inspiralizer is hands down the best on the market. There are also 1000’s of recipes on her site! I think you’ll like it. Since i’ve followed that site i have eaten probably 50times the amount of veggies i use to. Actually i learned about TIU through the blog owner. She uses PFP & does some of the workouts.

      1. To Lorna36 ~ Thank you for passing your advice. As Annie, I been wondering which spiralizer is best to buy, too! =)

        1. By the way… WOW! Inspiralized.com has some cool recipes. Thanks again! =)

  3. OMG i recently got a priralizer and I am OBSESSSED with making zoodles and I have been looking for some good recipes! soooo excited to try this!!!! Thanks K&K!

    1. If you’re looking for awesome spiralized recipes check out Inspiralized.com and @inspiralized in IG. I never knew you could spiralize so many things! (I know by now with all my comments i sound either like i am affiliated with them or an obsessed fan. Lol. Nope, I just like to pass along a good thing is all! & well, maybe a little of the fan part. Lol)

  4. I love zoodles with pesto!! I may have to make this for dinner tonight! ??

  5. Does this use the dry in plastic baggie-sun dried tomatoes or the sun dried tomatoes in a jar of oil? Thanks in advance.

    1. I would think no oil is best. You can rehydrate the dry ones by soaking in water for a bit before using. :)

  6. Tried this tonight and it was honestly a little bland. I’ll play with it a bit to see if I can give it flavor

    1. Thank you so much for your comment. This helps me in advance to add more flavor to it, too! =)

  7. Is there a recipe for the Brazilian Nut Pesto? Or where do most people buy their pesto from, I’ve been trying to find one that is low fat.

  8. I bought the prepackaged zucchini pasta from Whole Foods and a quinoa pesto from Trader Joes. Added the sun-dried tomatoes and some parmesan cheese.. SO good!! TIU Boyfriend approved too! Quick and easy dinners are the best!

  9. I made this and substituted pine nuts and walnuts (2:1 ratio) for the brazil nuts (allergic) and it was delicious! I also added an extra pinch of basil and clove of garlic for a tad more flavor. Hope this helps!

  10. I made this and it was amazing! such a good light summer meal! it needed a glass of wine on the side though lol!! I used only one leaf of mint (I’m not a huge mint fan in recipes) and I didn’t really notice it I should have added some more! Also used the pesto with basil that is already made in the refrigerated pasta and sauce section of the grocery store (next to the hummas) and it was so good and buying the pre-made pesto made it so much easier! Ate it as my m5 during round 2 of the bikini series! Also added shrimp for protein. Will make this again and again!

  11. Just made it for lunch with my husband. He wasn’t very happy it didn’t contain wheat noodles LOL. Regardless of that, we found the pesto had to much lemon in it and the whole plate tasted of lemon and basil.

  12. Anyone know why they use basil nuts instead of pine nuts? I like both but I’m wondering why they chose that. Thanks :)

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