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zucchini noodles in a bowl with tomatoes and bacon
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Pesto Zucchini Noodles

Pesto Zucchini Noodles just scream summer! They're coated in a delicious, creamy pesto and topped with bacon and tomatoes for a fresh low carb, paleo and whole30 meal.
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: dinner
Cuisine: American, Italian
Diet: Gluten Free
Keyword: pesto zoodles, pesto zucchini noodles
Servings: 2
Calories: 323kcal
Author: Erin

Ingredients

  • 2 zucchinis
  • 12 oz. grape tomatoes
  • 2 slices bacon chopped, see notes for substitutions
  • salt and pepper to taste

for the pesto:

  • 1 garlic clove
  • 1 1/2 cup fresh basil
  • 1/4 cup pine nuts
  • 1 cup spinach
  • 1/4 cup olive oil
  • 1/4 cup water
  • 1 tablespoon lemon juice or more to taste

Instructions

  • Start by making the pesto: add all ingredients to a small blender or food processor and pulse until smooth (add more water 1 tablespoon at a time if needed); set aside.
  • Next, add bacon to a large skillet and cook over medium heat for 2-3 minutes, then add the tomatoes and sauté for 2 minutes. While those are cooking, run the zucchini through your spiralizer to create zucchini noodles.
  • Add the zucchini noodles to the skillet and use kitchen tongs to stir so that they're warm but not soggy, 1-2 minutes. Pour the pesto into the skillet and toss until the noodles are coated.
  • Add salt and pepper to taste and enjoy!

Notes

*Calories are per serving and are an estimation
*If you don't want to use bacon, try using 1/2 cup pancetta or mushrooms instead 

Nutrition

Calories: 323kcal | Carbohydrates: 17g | Protein: 7g | Fat: 41g | Saturated Fat: 5g | Cholesterol: 1mg | Sodium: 41mg | Potassium: 1166mg | Fiber: 5g | Sugar: 10g | Vitamin A: 4170IU | Vitamin C: 69mg | Calcium: 102mg | Iron: 3mg