Zucchini-Carrot Spiral Noodles with Basil-Mint Pesto

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A vibrant vegetarian pasta alternative with spiralized vegetables and a fresh herb pesto that balances earthy and bright notes. This pasta recipe, ready in about 28 minutes, pairs zucchini, carrots, fresh basil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. 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: 20 min Cook: 8 min Serves 2 220 cal/serving
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Ingredients

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Instructions

  1. Step 1: Bring a large pot of salted water to a rolling boil. Add 2 medium spiralized zucchini noodles and 1 large spiralized carrot noodles, cooking for 3 minutes until tender-crisp, then drain and set aside.
  2. Step 2: In a food processor, combine 1/2 cup packed fresh basil, 1/2 cup packed fresh mint, 2 minced garlic cloves, and 1 tbsp lemon juice. Process while slowly drizzling in 3 tbsp olive oil until smooth, then add 1/4 cup vegetable broth to thin as needed.
  3. Step 3: Toss the drained zucchini-carrot noodles with the basil-mint pesto until fully coated, adding a splash of reserved cooking water if too thick, until the sauce clings to every strand without pooling.