Leaner Tip: Substitute zucchini with shirataki noodles to reduce recipe by ~200 calories per cup.


Italian Pesto Zucchini Pasta

Italian Pesto Zucchini Pasta

Yield: 2



  • 2 whole zucchini (~2 cups)

Pesto Sauce

  • 1 cup of basil
  • 1 clove of garlic
  • 1/4 cup of grated parmesan
  • 2 1/2 tbsp olive oil
  • 1/8 tsp of salt


  1. To make the sauce, place all the sauce ingredients in a blender/magic bullet and blend until the sauce is a smooth consistency (about 30 sec).
  2. To a make the pasta, twist one whole zucchini in veggetti and place it on a plate
  3. Mix the pesto sauce with the zucchini pasta.
  4. Place a wet paper towel over the pasta and heat up in the microwave for 1 min