Once Upon a Chef · by Jennifer Segal★ 5.0 (20)
Zucchini Noodles with Pesto & Pine Nuts
NUTRITION · PER SERVING20M COOK
CAL 10%·PRO 13%
CARBS 12G24% OF CAL
4G FIBER1G OTHER7G TOTAL SUGAR
FAT 16G73% OF CAL
4G SAT13G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Thin ribbons of zucchini tossed with pesto, Parmesan, and toasted pine nuts. A light, bright side dish ready in 20 minutes without a spiralizer.
sideitaliandairy freegluten freeveganvegetarian
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Nutrition & ingredients
Ingredients
serves 4- 3 large zucchini (about 2½ lbs/1.1 kg)
- 3 tablespoons store-bought or homemade pesto
- 2 tablespoons freshly grated Parmigiano-Reggiano, (plus more for serving)
- 2 tablespoons pine nuts, (toasted until golden)
- Salt and freshly ground black pepper
- 2 tablespoons extra-virgin olive oil
At a glance
PER SERVING · TIME 20M
CAL 10%·PRO 13%
CARBS 12G24% OF CAL
4G FIBER1G OTHER7G TOTAL SUGAR
FAT 16G73% OF CAL
4G SAT13G 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
- 15m
- Cook
- 5m
- Sodium
- 466mg
- Total sugar
- 7g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 665mg
- Calcium
- 184mg
- Iron
- 0.79mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 466MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.