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Zucchini Noodles with Pesto, Pistachio and Pine Nuts

Prep Time 10 mins
Cook Time 20 mins
Course Main Course, Side Dish
Cuisine American, Italian


  • 2 large zucchini
  • 1/4 cup pesto
  • 1/4-1/2 cup toasted pine nuts
  • 1/4-1/2 cup roasted and salted shelled pistachio nuts
  • 10-12 cherry tomatoes cut in half
  • 2 oz shaved Parmesan
  • olive oil
  • salt and pepper


  • Cut zucchini into ribbons with a spiralizer*
  • Line a baking sheet with foil and spray with cooking oil spray.
  • Put noodles on foil and add tomatoes. Season with salt and pepper.
  • Drop small spoonfuls of pesto over vegetables and use your fingers to toss vegetables with the pesto to evenly distribute.
  • Bake at 400-425 for 15-20 minutes, or until vegetables look done.
  • Remove from oven and toss nuts in and sprinkle cheese over all. Return to oven 1-2 minutes to warm nuts and melt cheese. Serve immediately. Makes 2 main dish servings or 3-4 side dish servings.


*this recipe will work with anyway you want to cut your zucchini, but to mimic the taste of actual pasta, the spiral cut noodles work the best
Keyword Italian Zoodles, Summer side dish, Zucchini Noddles with Pesto, Zucchini stir fry, Zucchini with pistachio and pine nuts