These pesto zoodles (zucchini noodles) are the perfect low carb alternative to traditional spaghetti pasta. Not only is it delicious and healthy, but it’s super quick and easy.
Zoodles are formed using a spiralizer to convert whole zucchini squash into spaghetti like strands. They are then paired and sautéed with a greens based pesto.
Squash/Zucchini is a nice, safe vegetable but in my opinion, boring and lacking on the flavor side. It needs unsafe, not nice to make it sexy. Collard greens pesto is that thing that makes it "Nicety" ake nice + nasty (as in good). This is a Dr. Dre produced song so it's got that funk. The collard greens-based pesto provides that funky depth to the dish.
Pesto Zoodles Ingredients
- Green Zucchini
- Yellow Squash
- Collard Greens Pesto
- Red Pepper Flake
- Garlic Cloves
- Olive Oil
How to Make Pesto Zoodles
Using a spiralizer convert all the squash into long curly strands. Set aside.
Pre-heat a skillet to medium heat. Add olive oil and then fry the garlic along with half the spices. Stir a few times being careful not to burn the garlic.
Increase the heat slightly then add the zoodles and saute 3-5 minutes. Add the remaining seasoning halfway through.
Add the pesto and mix well with the zoodles. Cook for another 3-4 minutes.
Remove and serve immediately.
Cooking Considerations and Tips
Any pesto will do, but if you have the ingredients and the time I highly suggest making the collard greens pesto. It’s quite tasty and elevates your dish beyond your traditional pesto.
It’s worth it to have a vegetable spiralizer on hand. It works on other vegetables as well including carrots and potatoes. It’s how curly fries are made. If you don’t have a spiralizer use a sharp knife and cut the zucchini into thin strips. Obviously, this will be much more time-consuming.
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- 2 large Green Zucchini spiralized
- 1 Yellow Squash spiralized
- 2 cups Collard Greens Pesto
- ½ tbsp Paprika
- ½ tsp Red Pepper Flake
- 3 cloves Garlic chopped
- 1 tbsp Olive Oil
- 1 tsp Salt
- 1 tsp Pepper
- Pre-heat a skillet to medium heat. Add olive oil and then fry the garlic along with half the spices. Stir a few times being careful not to burn the garlic.
- Increase the heat slightly then add the zoodles and saute 3-5 minutes. Add the remaining seasoning halfway through.
- Add the pesto and mix well with the zoodles. Cook for another 3-4 minutes.
- Remove and serve immediately.