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    Home » Recipes

    Easy Creamy Pesto Zoodles Recipe

    Jan 11, 2021 · 10 Comments

    Jump to Recipe Print Recipe

    It's almost the end of zucchini season, and I know how everyone needs to find a way to use their zucchini before it spoils! I was gifted some zucchini; so I went out and bought a tool to make the creamy pesto zoodles without a spiraler. This is a healthier meal than regular pesto pasta since its made of mostly vegetables. This can be a healthy lunch or a healthy dinner. This creamy pesto zoodle recipe serves 2-3 people.

    This post may contain affiliate links. This means if you click on a link and purchase something, I may earn a small commission from it.

    creamy pesto zoodles in a black skillet.

    Ingredients:

    • Zucchini - from our home garden! You can buy yours at a grocery store too
    • Cream cheese - Philadelphia, I think this brand makes it more creamy
    • Pesto sauce - I homemade pesto sauce, but you can use any pesto you desire. I made a spinach based pesto instead of basil based
    • Spinach - Organic Girl

    How to make Pesto Zoodles:

    • Shred zucchini-this is how your pesto zoodles form. I recommend shredding them fairly thin so that way they all cook evenly and more quickly
    • Make sauce in zucchini pan, add in spinach over medium heat-this is a one pot meal so they can all cook together in the same pan.
    • Serve!

    Variations of pesto zoodles:

    • Add artichokes - spinach and artichokes go well together! Artichokes would also provide more nutritional value.
    • Omit spinach - I added spinach because I had an excess amount in my fridge. You do not have to add that though if you do not wish to!
    • Add meat - You can also add a protein like shrimp or chicken if you want to make this more filling.
    • Add marinara sauce - instead of pesto, you can use marinara sauce!

    What to serve with zucchini noodles:

    I recommend serving vegetable pasta with breadsticks! When eating a lot of vegetables, it can be hard to feel full afterwards, so eating a small carb is a great option.

    Pesto zoodles pinterest image.

    How to store this low calorie meal:

    • Fridge - store this pesto zoodles vegetable recipe in an air tight container in the refrigerator for up to one week
    • Freezer - I would not recommend storing the pesto zucchini noodles in the freezer, but the zoodles themselves can be a freezer meal! Shred off the zucchini into strips and freeze until ready to make the rest of the recipe.

    FAQs

    What are zoodles?

    Zucchini in noodle form = zoodles!

    Do I need a special tool to shred the zucchini?

    think the vegetable peeler I bought to make these zoodles was a great investment; I have made this healthy pasta recipe several times since buying the tool. It is just a basic vegetable shredder; it was not the zucchini spiral maker most people use for zoodles. It was kind of like a potato peeler, except it had little triangles to cut strips. You can use a spiralizer, mandolin, julienne, etc. if you would like to though. There are so many different ways to make the zoodles themselves. 

    Check out my other spinach recipes:

    • spinach artichoke dip
    • sausage and spinach pasta
    • bacon wrapped stuffed chicken
    • spinach artichoke lasagna
    • spinach artichoke ravioli filling
    creamy pesto zoodles

    Creamy Pesto Zoodles

    Low carb recipe for supper! Healthy pasta zoodles with cream cheese, spinach, pesto, and of course zucchini! No zucchini spiral maker used. I just used a vegetable shredder while making this creamy, low calorie pasta.
    5 from 10 votes
    Print Recipe
    Prep Time 5 mins
    Cook Time 15 mins
    Total Time 20 mins
    Course Main Course
    Cuisine American
    Servings 3 people

    Recommended Products

    skillet
    vegetable shredder
    spatula

    Ingredients
      

    • ½ a medium zucchini
    • 4 oz cream cheese
    • ½ cup pesto sauce
    • 1 cup spinach optional

    Instructions
     

    • Begin by shredding the zucchini into strips. Shredding it is kind of like peeling a potato. Do not shred the soft center part with the seeds though. Fry these strips in 2 tablespoon olive oil over medium heat.
    • Once zucchini is starting to fry and begins to soften, add cream cheese and pesto. Cook until cream cheese is melted. Stir occasionally. If using spinach, add to skillet. Cook until spinach is dark green. Serve the creamy pesto zoodles when all flavors are blended together.

    All information presented on this site is intended for informational purposes only. Nutritional facts listed are a rough estimate and should only be followed as a general idea.

    Keyword making zucchini pasta, vegetable pasta, healthy pasta, low carb pasta, spinach recipes, low carb recipes, low calorie meals, healthy dinner, healthy lunch, zoodle recipes, zoodle garden, zucchini spiral maker
    Tried this recipe?Let us know how it was!

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    Reader Interactions

    Comments

    1. Kristina M Tipps says

      April 16, 2021 at 5:21 pm

      5 stars
      I love zoodles! This recipe looks awesome, I think I'll serve it with turkey meatballs!

      Reply
    2. Alexandra says

      April 16, 2021 at 5:25 pm

      5 stars
      This looks so delicious and easy!

      Reply
    3. Jamie says

      April 16, 2021 at 5:57 pm

      5 stars
      This will be perfect for my basil garden this summer!

      Reply
    4. Jere Cassidy says

      April 16, 2021 at 7:56 pm

      5 stars
      These look so good and creamy with the sauce. Love to have a new zucchini recipe.

      Reply
    5. Sue says

      April 16, 2021 at 9:05 pm

      5 stars
      Delicious and low carb!

      Reply
    6. Adriana Lopez says

      April 16, 2021 at 11:27 pm

      5 stars
      What a great idea to use zoodles instead of pasta, looks so yummy.

      Reply
    7. Leslie says

      April 17, 2021 at 11:49 am

      5 stars
      Such a wonderful, healthy, "pasta" recipe!!

      Reply
    8. Swathi says

      April 17, 2021 at 10:44 pm

      5 stars
      Creamy pesto zoodles looks delicious

      Reply
    9. Elizabeth says

      April 18, 2021 at 2:29 pm

      5 stars
      Great recipe!

      Reply
    10. Lilly says

      April 18, 2021 at 3:15 pm

      5 stars
      Such a great recipe!

      Reply

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    About Tyanne

    Tyanne is a self-proclaimed foodie, spicy food connoisseur, pasta lover, and a family woman who believes in easy, flavorful recipes that bring the family together around the table. Her blogging journey began in November 2019 when she decided that she wanted a digital notecard to keep her recipes on. She built her food blog www.cookingwithtyanne.com to not only save her own recipes, but to share them with the world as well. Today, she still runs her food blog, but also has a cookbook titled "Deliciously Fresh Freezer Meals" on Amazon. Read More…

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