Pesto Zucchini 'Spaghetti' Noodles

    (35)
    20 minutes

    Transform zucchini into long strands that resemble spaghetti. Add a few tablespoons of pesto and a few chickpeas for a satisfying, low carb, gluten free, vegetarian dinner for 2!


    2 people made this

    Ingredients
    Serves: 2 

    • 1 tablespoon olive oil
    • 4 zucchini, sliced into strands using a spiraliser
    • 120g chickpeas, drained and rinsed
    • 3 tablespoons pesto, or to taste
    • salt and ground black pepper to taste
    • 2 tablespoons grated Cheddar or Pecorino cheese, to taste

    Directions
    Preparation:10min  ›  Cook:10min  ›  Ready in:20min 

    1. Heat olive oil in a pan over medium heat; cook and stir zucchini noodles until tender and liquid has evaporated, 5 to 10 minutes.
    2. Stir in chickpeas and pesto; lower heat to medium-low. Cook and stir until chickpeas are warm and zucchini is evenly coated, about 5 minutes; season with salt and pepper.
    3. Transfer mixture to serving bowls and top with grated cheese.

    Tips:

    If you do not have a spiraliser tool, cut zucchini lengthways using a vegetable peeler, stopping when the seeds are reached. Turn zucchini over and continue 'peeling', discarding the seeds. Slice the zucchini into thinner strips resembling spaghetti.

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    Reviews and Ratings
    Global Ratings:
    (35)

    Reviews in English (27)

    by
    11

    Very nice! For my second attempt I switched the order and sauteed the chickpeas and pesto first. After 3 minutes I then added the zoodles and continued cooking for another 5 minutes. This helped the zoodles maintain their consistency. 10/10 will make again.  -  23 Feb 2016  (Review from Allrecipes USA and Canada)

    by
    7

    Love it! I've had a Gefu Spiralschneider Spirelli (spiral slicer) for over a year and finally used it. Since I would be the only one eating this dish, I cut the recipe in half and it made plenty and I had very small zucchinis. I had half for dinner last night and the other half for lunch today. The garbanzo beans and pesto added a lot of flavor to the zucchini. (I will be making hummus with the other 3/4 can of opened garbanzo beans). The trick is not to overcook the zucchini strands and stir as gently as possible. I love this dish and will be making it again. Served it with 'Lisa's Easy Chicken' from AR, along with corn on the cob, baked potato for DH, and Italian bread with 'Basil Butter' from AR. Thanks Allie, for sharing your recipe.  -  20 Jul 2015  (Review from Allrecipes USA and Canada)

    by
    5

    i left out everything but pesto, zoodles and Parmesan cheese to reduce amount of calories. so good! i would take these over regular pasta any day!  -  30 Jul 2015  (Review from Allrecipes USA and Canada)

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