Sun-Dried Tomato Zucchini Noodles with Herb Pesto

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

A vibrant, low-carb pasta alternative featuring zucchini ribbons tossed in a rich sun-dried tomato pesto. This italian-inspired vegetarian (low-carb) ready in about 19 minutes pairs zucchini, sun-dried tomatoes, fresh basil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 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.

★ 4.4 (15 ratings) Prep: 12 min Cook: 7 min Serves 2 Italian cuisine 280 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat a large skillet over medium heat and add 4 medium spiralized zucchini noodles; cook for 3-4 minutes until tender-crisp, stirring occasionally until they start to release moisture.
  2. Step 2: In a small bowl, blend 1/4 cup oil-packed chopped sun-dried tomatoes, 1/2 cup packed fresh basil, 2 minced garlic cloves, and 1/4 cup toasted pine nuts with 3 tbsp extra-virgin olive oil until smooth.
  3. Step 3: Pour the pesto over the cooked zucchini noodles in the skillet, tossing gently for 1-2 minutes until evenly coated and heated through, adding a splash of water if needed to loosen.

Frequently asked questions

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

Total time is about 19 minutes (12 min prep + 7 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 Sun-Dried Tomato Zucchini Noodles with Herb 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 Sun-Dried Tomato Zucchini Noodles with Herb 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 Sun-Dried Tomato Zucchini Noodles with Herb Pesto 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 Sun-Dried Tomato Zucchini Noodles with Herb Pesto 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.

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