Pesto and zucchini noodles pasta

Prep 15 min
Total 15 min
Serves 4



large zucchini, spiralled into noodle shape (6 cups)
2 cups
packed cilantro
1/4 cup
chopped onion
1/4 cup
chopped toasted pepitas
serrano pepper, seeded and chopped
garlic clove, chopped
2 tbsp
white-wine vinegar
1/2 tsp
1/2 tsp
1/2 cup
olive oil
1/2 cup
ricotta or crumbled feta
parmesan, (optional)


  • PLACE  zucchini spirals between 2 kitchen towels to absorb excess liquid, then transfer to a large bowl.
  • PULSE cilantro, onion, pepitas, pepper, garlic and vinegar in a food processor until finely chopped. Add salt and pepper. With motor running, slowly add oil, stopping after every couple of tbsp to scrape down sides with a spatula.
  • STIR pesto into zucchini until well coated. Sprinkle with feta, then divide among 4 plates and top with shaved parmesan.


Kitchen Tip: We used the Westmark spiral Vegetable & Fruit Slicer to make our zucchini noodles. No spiralizer? Use a vegetable peeler to peel long strips from zucchini, rotating while peeling. Stop before reaching the seedy core. Use kitchen scissors to cut strips into manageable lengths.


Calories 369
Protein 8 g
Carbohydrates 7 g
Fat 36 g
Fibre 2 g
Sodium 331 mg
Excellent source of vitamin A

Chatelaine Quickies: How to make zucchini-feta cakes

Issue: June 2017

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Photo credit: Photo, Erik Putz.

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