Low-Carb Zucchini Noodles with Sun-Dried Tomato Pesto

By AislePrompt Editorial · Published 2026-05-03 · Updated 2026-05-03

Fresh zucchini spirals tossed in a savory sun-dried tomato pesto for a light and flavorful low-carb pasta alternative. This Italian-inspired low-carb recipe (vegetarian, gluten free), ready in about 15 minutes, pairs medium zucchini, sun-dried tomatoes, fresh basil leaves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 calories and feeds 4, so it slots cleanly into a low-carb week and pairs well with cauliflower rice or roasted green vegetables. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 3, spiralized into noodles medium zucchini
• 1/2 cup packed, oil-packed, drained sun-dried tomatoes
• 1 cup tightly packed fresh basil leaves
• 1/4 cup, toasted pine nuts
• 1/3 cup grated parmesan cheese
• 2, minced garlic cloves
• 1/3 cup olive oil
• 1 tbsp lemon juice
• 1/2 tsp salt
• 1/4 tsp black pepper

The food processor we’d make this in → Best Food Processors in 2026: Top Picks + Buying Guide

Instructions

1. Step 1: In a food processor, combine 1/2 cup drained sun-dried tomatoes, 1 cup fresh basil leaves, 1/4 cup toasted pine nuts, 1/3 cup grated parmesan cheese, and 2 minced garlic cloves. Pulse a few times to roughly combine.
2. Step 2: With the processor running, slowly drizzle in 1/3 cup olive oil and 1 tbsp lemon juice until the pesto is smooth but still has texture. Season with 1/2 tsp salt and 1/4 tsp black pepper.
3. Step 3: Place 3 spiralized medium zucchinis in a large mixing bowl, pour the pesto over them, and toss gently to coat the noodles evenly.
4. Step 4: Let the zucchini noodles sit for 5 minutes to soften slightly before serving chilled or at room temperature.