Jessica in the Kitchen · by Jessica Hylton★ 5.0 (2)
Pesto Zucchini Noodles with Burst Cherry Tomatoes
NUTRITION · PER SERVING25M COOK
CAL 5%·PRO 3%
CARBS 3G13% OF CAL
1G FIBER1G OTHER1G TOTAL SUGAR
FAT 9G83% OF CAL
6G SAT3G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Zucchini noodles tossed with cashew pesto and burst cherry tomatoes. Light, fresh, and satisfying without the carb guilt of traditional pasta.
mainamericanpastagluten freevegetarian
View the full recipe on Jessica in the Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 2- Creamy Cashew Pea Pesto
- 2 large zucchinis
- ground sea salt & ground black pepper to taste
- 1/2 cup small cherry tomatoes*
- 1 tablespoon coconut oil
- vegan Parmesan cheese (to garnish)
At a glance
PER SERVING · TIME 25M
CAL 5%·PRO 3%
CARBS 3G13% OF CAL
1G FIBER1G OTHER1G TOTAL SUGAR
FAT 9G83% OF CAL
6G SAT3G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 5m
- Sodium
- 398mg
- Total sugar
- 1g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 164mg
- Calcium
- 7mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 398MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.