Low-Carb Zucchini Noodles with Vegan Pesto

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A vibrant and refreshing dish featuring spiralized zucchini noodles tossed in a vibrant, nutty vegan pesto, perfect for a low-carb, plant-based meal. This Italian-inspired vegan recipe (low-carb), ready in about 30 minutes, pairs zucchinis, pine nuts, 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.

Prep: 20 min Cook: 10 min Serves 4 Italian cuisine 180 cal/serving
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Ingredients

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Instructions

  1. Step 1: Place the spiralized zucchini noodles in a colander and sprinkle with 1/4 tsp salt. Let sit for 10 minutes to draw out excess moisture, then pat dry with paper towels.
  2. Step 2: In a food processor, combine 1/4 cup pine nuts, 2 cups fresh basil leaves, 50g nutritional yeast, 2 minced garlic cloves, and 1/4 tsp salt. Process while slowly drizzling in 1/4 cup extra-virgin olive oil until smooth and creamy, adding 1-2 tbsp water if too thick.
  3. Step 3: Heat a large skillet over medium heat. Add the zucchini noodles and cook for 3-4 minutes, stirring frequently, until just tender but still al dente. Toss with the pesto until evenly coated and the noodles are heated through.

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