Prep Time: 10 minutes

Cooking Time: 10 minutes

Servings: 4



4 medium zucchinis, spiralized

¼ cup extra-virgin olive oil, divided

1 tbsp minced garlic, divided

½ teaspoon crushed red pepper

¼ teaspoon freshly ground black pepper, divided

¼ teaspoon kosher salt, divided

2 tablespoons grated Parmesan cheese, divided

1 cup packed fresh basil leaves

¾ cup walnut pieces, divided



In a large bowl, stir together the zoodles, 1 tablespoon of the olive oil, ½ teaspoon of the minced garlic, red pepper, ⅛ teaspoon of the black pepper and ⅛ teaspoon of the salt. Set aside.

Heat ½ tablespoon of the oil in a large skillet over medium-high heat. Add half of the zoodles to the skillet and cook for 5 minutes, stirring constantly.

Transfer the cooked zoodles into a bowl. Repeat with another ½ tablespoon of the oil and the remaining zoodles. When done, add the cooked zoodles to the bowl.

Make the pesto: In a food processor, combine the remaining ½ teaspoon of the minced garlic, ⅛ teaspoon of the black pepper and ⅛ teaspoon of the salt, 1 tablespoon of the Parmesan, basil leaves and ¼ cup of the walnuts.

Pulse until smooth and then slowly drizzle the remaining 2 tablespoons of the oil into the pesto. Pulse again until well combined.

Add the pesto to the zoodles along with the remaining 1 tablespoon of the Parmesan and the remaining ½ cup of the walnuts.Toss to coat well.

Serve immediately.


Per Serving

calories: 166

fat: 16.0g

protein: 4.0g

carbs: 3.0g

fiber: 2.0g

sodium: 307mg