Sautéed Zucchini Noodles with Basil 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 developed and reviewed.

Tender zucchini noodles tossed in a vibrant basil pesto and cherry tomatoes, a light and refreshing keto dinner. This Italian-inspired keto recipe (vegetarian), ready in about 17 minutes, pairs zucchini, olive oil, basil pesto for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 2, 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: 10 min Cook: 7 min Serves 2 Italian cuisine 220 cal/serving
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Ingredients

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Instructions

  1. Step 1: Spiralize 2 medium zucchini into noodles using a spiralizer; pat dry with paper towels to remove excess moisture.
  2. Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat.
  3. Step 3: Add zucchini noodles and sauté for 3-4 minutes until tender but still firm.
  4. Step 4: Stir in 1/4 cup basil pesto and 1/4 cup halved cherry tomatoes, cooking for 2 more minutes until heated through.
  5. Step 5: Season with a pinch of salt.
  6. Step 6: Serve immediately.

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