10 Minute Pesto Zoodles

Remember when I told you I’m not good at recipe posts? I don’t like to waste food so I shoot the recipes while I’m making them for an actual meal (aka this was my lunch & I was shooting while cooking) but I have so many yummy & easy recipes, I have to share them with you! 

I’m Italian and could eat bread + cheese for every meal. It’s my weakness. Obviously I can’t eat carbs and cheese 24/7 so I have to find healthy ways to feed my inner italian. One of my favorite faux-talian recipes is this 10 Minute Pesto Zoodles. This easy carb free zucchini noodle is so similar to pasta that you’ll never look back. 

We went to the Farmer’s Market on Sunday and picked up some fresh veggies and local honey. How stinkin’ cute do our veggies look in this basket, the tiny cucumbers pair perfectly with guacamole and the heirloom grape tomatoes.. I’m in heaven. 

For my 10 minute pesto zoodles I only use veggies but you can add in anything your heart desires. If I was making this for dinner instead of lunch I would maybe add grilled chicken, shrimp or brussel sprouts. Another great thing about this recipe is it only requires one skillet. 

10 Minute Pesto Zoodles

Serves 1

1 Zucchini 

Handful of Grape Tomatoes

1/2 of a Lemon

Goat Cheese (How ever much you prefer)

1 Cup of Spinach

1 Tablespoon of Garlic 

1 Tablespoon of Olive Oil

2-3 Tablespoons of Pesto (Amount is your preference)

1. In a large skillet combine the garlic and olive oil on medium heat

2. After the garlic roasts for 2 minutes (starts to slightly brown) add in your spinach

3. Sauté the spinach for about 3 minutes or until it starts to wilt

4. Add in your grape tomatoes, sauté again for about 2 more minutes

5. While everything is cooking in the skillet, use a spiralizer to make your zoodles (if you don’t own a spiralizer you can also use a shredder) add the zoodles to the skillet 

6. Mix everything together and cook for 2-3 more minutes, drain and mix with pesto. 

7. Finish with the goat cheese + squeeze of the lemon & Enjoy! 

Tips: 

• Make sure to drain really well, the zoodles release a lot of water when they’re cooking and when you add the pesto and lemon it can make it too runny if you don’t drain.
• I bought my spiralizer at Walgreens for $10 but if you love to online shop, order yours here. You can turn almost any fruit or veggie into noodles.
• If you use goat cheese it mixes with the pesto to form a creamy sauce, you could substitute fresh mozzarella and it would stay solid in the pasta. 

Please let me know if you try this recipe & what you think, I hope you enjoy it as much as I do! 

Xo, Riley 

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