Sautéed Zucchini Noodles with Pesto and Sun-Dried Tomatoes
A vibrant, low-carb alternative to pasta featuring zucchini noodles tossed in herbaceous pesto and sun-dried tomatoes. This italian-inspired keto (vegetarian, low-carb) ready in about 15 minutes blends medium, spiralized (300g) zucchinis, basil pesto, olive oil into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 175 calories and feeds 2, so a small batch covers several meals across the week without taking over the fridge. 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
- 2 medium, spiralized (300g) zucchinis
- 2 tbsp basil pesto
- 2 tbsp, drained and chopped sun-dried tomatoes in oil
- 1 tbsp olive oil
- 1/4 tsp salt
- 1/8 tsp black pepper
Instructions
- Step 1: Heat 1 tbsp olive oil in a large skillet over medium heat, then add spiralized zucchini noodles and sauté for 3-4 minutes until tender but still firm, stirring occasionally.
- Step 2: Stir in 2 tbsp basil pesto and 2 tbsp chopped sun-dried tomatoes, cooking for 1 minute until sauce is heated through and coats noodles.
- Step 3: Season with 1/4 tsp salt and 1/8 tsp black pepper, then serve immediately while noodles are still crisp-tender.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Sautéed Zucchini Noodles with Pesto and Sun-Dried Tomatoes take to make?
Total time is about 15 minutes (10 min prep + 5 min cook). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Sautéed Zucchini Noodles with Pesto and Sun-Dried Tomatoes?
Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.
Can I substitute ingredients in Sautéed Zucchini Noodles with Pesto and Sun-Dried Tomatoes?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Sautéed Zucchini Noodles with Pesto and Sun-Dried Tomatoes for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Sautéed Zucchini Noodles with Pesto and Sun-Dried Tomatoes vegetarian?
Yes — this recipe is tagged vegetarian, low-carb based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Used half the salt and it was still plenty flavorful.
- ★★★★☆
Very good for a 5-minute recipe. Would bump up the spice level though.
- ★★★★☆
Very good for a 5-minute recipe. Would bump up the spice level though.
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