Sautéed Zucchini Noodles with Sun-Dried Tomato and Basil Pesto

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Light and flavorful zucchini noodles tossed in a vibrant, Whole30-compliant basil pesto with sun-dried tomatoes for a refreshing vegetable-forward dish. This Mediterranean-inspired vegetarian recipe (whole30), ready in about 20 minutes, pairs zucchini, fresh basil leaves, pine nuts for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a Whole30 week and pairs well with roasted sweet potato or a simple olive-oil salad. 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: 15 min Cook: 5 min Serves 4 Mediterranean cuisine 280 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a food processor, combine 2 cups packed fresh basil leaves, 1/3 cup drained sun-dried tomatoes, 1/4 cup toasted pine nuts, 2 minced garlic cloves, 1 tablespoon lemon juice, 1 teaspoon sea salt, and 1/2 teaspoon black pepper. Pulse while slowly adding 1/3 cup extra virgin olive oil until a smooth pesto forms. Add 1/4 teaspoon red pepper flakes if using, and pulse once more.
  2. Step 2: Heat a large skillet over medium heat. Add the spiralized noodles from 4 medium zucchinis and sauté for 2-3 minutes until just tender but still firm, stirring frequently.
  3. Step 3: Remove the skillet from heat and toss the zucchini noodles immediately with all of the prepared pesto until evenly coated. Serve warm for a fresh, light meal or side.

Frequently asked questions

How long does Sautéed Zucchini Noodles with Sun-Dried Tomato and Basil Pesto take to make?

Total time is about 20 minutes (15 min prep + 5 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Sautéed Zucchini Noodles with Sun-Dried Tomato and Basil Pesto?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep zucchini from drying out.

Can I substitute ingredients in Sautéed Zucchini Noodles with Sun-Dried Tomato and Basil Pesto?

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 Sun-Dried Tomato and Basil Pesto for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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 Sun-Dried Tomato and Basil Pesto whole30?

Yes — this recipe is tagged whole30, vegetarian, gluten free, paleo, low carb based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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