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Zucchini Pesto Pasta

Zucchini Pesto Pasta

As you start settling in to the new year, I’m guessing one of the top things on your to do list is to feel amazing after all the food you ate at the end of 2016.

I’m not sure about you, but this holiday I put my all-year-round desire to eat home cooked food everyday on hold. Instead of cooking healthy treats, my husband and I ate out, ordered in and from time to time had our in-laws make us something. 

As easy-and-luxurious it can feel to not cook, after a while your body starts to feel the impact. 

Here are five signs my body shows when it’s hungry for real food:

  • I feel bloated
  • Sleeping sucks… it takes me hours to fall asleep
  • I have less energy, am less productive and run out of juice before the end of the work day.
  • I gain weight
  • My adult acne returns

If your body is showing any of these signs, it may be time to start serving your body with nutritious and delicious food. 

One of my go to recipes for clearing up my diet and getting back on track is this Zucchini Pesto Pasta. 

I love this recipe because I love pesto, I love pasta and I adore a little Parmesan cheese… because let’s be real, Parmesan cheese makes all pasta’s taste even better. 

The funny thing about this recipe is that I initially came across it when I was scouring through Pinterest looking for vegan recipes to make while Ian and I tried a 30 days of vegan food challenge. 

The recipe called for beans or some other vegan form of protein… but in honesty it didn’t taste thaaaat good. So I added some Parmesan cheese instead and voila… it tasted amazing… like real pasta.

Now many people would say Parmesan cheese isn’t a good thing to add to your meal as it’s relatively high in saturate fats. 

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My thought on this is that, it’s your choice. If it’s hard for you to eat a meal with no meat and only vegetables, add the Parmesan cheese. It will add a delicious flavour and get you eating and loving more vegetables that you would otherwise. 

But if you care about cutting down on saturate fats, you can replace this with vegan Parmesan cheese or make your own. All it takes to make this is to put cashews, nutritional yeast, salt and garlic powder into a blender and mix away and until a fine cheese like bonus is made.

Check out the recipe below and let me know how it tastes for you. 

Happy eating!

Delicious Zucchini Pesto Pasta you will absolutely love

Cook time: 10 mins / Prep Time: 10 mins / Total time: 20 mins / Yields: 3-4 portions / Serving Size: 1 person


  • 1 Tbsp of Olive oil
  • 4 Zucchini’s (medium sized)
  • 280g of Sundried tomatoes
  • Pesto Sauce (Basil flavoured tastes best with this recipe)
  • Parmesan cheese


  1. Using a spiralizer, turn zucchini into noodles!
  2. Heat 1 Tbsp of olive oil over medium low heat.
  3. Next, add noodles.
  4. Sauté just long enough to warm, about 3-5 minutes.
  5. While the noodles cook, drain the sun-dried tomatoes of any excess oil
  6. Slice the tomatoes into slightly smaller chunks
  7. Add to pan with noodles, blend them in and sauté for a couple more minutes
  8. Add pesto to pan and mix everything together
  9. Serve with a sprinkle of parmesan cheese
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Joy Randolph © 2019    |    Made with love by ❤️Joy Randolph

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