Sautéed Zucchini Noodles with Sun-Dried Tomato Pesto

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Light and flavorful zucchini noodles tossed in a vibrant sun-dried tomato and basil pesto, perfect for a Whole30 vegetable-packed meal. This mediterranean-inspired whole30 (vegetarian, gluten free) ready in about 20 minutes blends fresh basil leaves, garlic cloves, pine nuts 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 180 calories and feeds 4, 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.

Prep: 15 min Cook: 5 min Serves 4 Mediterranean cuisine 180 cal/serving
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Ingredients

Instructions

  1. Step 1: In a food processor, combine 1/2 cup drained sun-dried tomatoes, 1 cup fresh basil leaves, 2 garlic cloves, 1/4 cup pine nuts, 1/3 cup olive oil, 1 tablespoon lemon juice, 1/2 teaspoon sea salt, and 1/4 teaspoon black pepper. Pulse until a coarse pesto forms, scraping down the sides as needed.
  2. Step 2: Heat a large skillet over medium heat. Add the spiralized noodles from 4 medium zucchinis and sauté for 2 minutes until just tender but still slightly crisp.
  3. Step 3: Remove the skillet from heat and toss the zucchini noodles with the prepared sun-dried tomato pesto until evenly coated and fragrant. Serve immediately to preserve the fresh flavors.

Equipment for this recipe

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Frequently asked questions

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

Total time is about 20 minutes (15 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 Sun-Dried Tomato Pesto?

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 Sun-Dried Tomato 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 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 Pesto vegetarian?

Yes — this recipe is tagged vegetarian, gluten free, dairy free, 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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