Sun-Dried Tomato Zucchini Noodles with Pine Nut Pesto

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

Vibrant zucchini noodles tossed in a vibrant pesto made from sun-dried tomatoes, pine nuts, and fresh basil for a satisfying low-carb meal. This italian-inspired keto (vegetarian, low-carb) ready in about 25 minutes blends medium, spiralized zucchini, pine nuts, minced garlic 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 315 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.

Prep: 15 min Cook: 10 min Serves 2 Italian cuisine 315 cal/serving
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Ingredients

Instructions

  1. Step 1: Bring a large pot of salted water to a rolling boil. Add 3 cups spiralized zucchini noodles and cook for 2 minutes until tender-crisp. Drain immediately and set aside.
  2. Step 2: In a food processor, combine 1/4 cup drained sun-dried tomatoes, 2 tbsp pine nuts, 1 minced garlic clove, and 1/4 cup chopped basil. Process until smooth.
  3. Step 3: Add 3 tbsp olive oil and 1 tbsp lemon juice to the processor, then blend until emulsified.
  4. Step 4: Heat 1 tbsp olive oil in a large skillet over medium heat. Add drained zucchini noodles and 1/4 cup sun-dried tomato pesto, tossing to coat evenly. Cook for 2-3 minutes until heated through.
  5. Step 5: Season with 1/4 tsp salt and 1/4 tsp black pepper, then sprinkle with 2 tbsp grated Parmesan cheese. Serve immediately.

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Frequently asked questions

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

Total time is about 25 minutes (15 min prep + 10 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Sun-Dried Tomato Zucchini Noodles with Pine Nut 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 Sun-Dried Tomato Zucchini Noodles with Pine Nut 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 Pine Nut 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 Pine Nut 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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