Zucchini Noodles with Herb 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 drafted and published.

A light, clean meal of zucchini noodles tossed in vibrant herb pesto to reset your body and support digestion. This Italian Whole30 recipe, ready in about 15 minutes, pairs Zucchini, Fresh basil, and Garlic for a weeknight-friendly dinner. Each serving lands at about 280 calories and feeds 1, so it slots cleanly into a Whole30 week and pairs well with roasted sweet potato or a simple olive-oil salad. Tap "Build a week of meals around this recipe" 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 Serves 1 Italian cuisine 280 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a bowl, combine 2 medium spiralized zucchini noodles with 1/2 cup packed fresh basil, 1 minced garlic clove, 2 tbsp extra-virgin olive oil, 1 tbsp pine nuts, 1/4 tsp sea salt, and 1/8 tsp black pepper; toss until the pesto is evenly distributed and the zucchini is coated.
  2. Step 2: Let sit for 5 minutes to allow flavors to meld, then serve at room temperature for optimal digestion.

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