zucchini pesto pasta

so healthy and the fastest meal you’ll make this week. just be careful of your fingers! using a mandolin slicer, i turned a zucchini into thin, pasta-like noodles that can be either eaten raw or cooked. i opted for a quick pan saute to warm through all the ingredients.

if you are more ambitious, feel free to make your own homemade pesto!


zucchini pesto pasta with tomatoes, olives and feta


  • 1 large zucchini, ends removed
  • 1 Tbsp. olive oil
  • 1 Tbsp. pesto sauce
  • cherry tomatoes, halved
  • kalamata olives, pitted and diced
  • feta cheese, crumbled
  • salt & pepper


using a mandolin slicer or peeler, carefully slice zucchini into spaghetti-size ribbons. in a medium bowl, toss zucchini ‘pasta’ with olive oil, pesto sauce, olives and tomatoes until combined evenly. season with salt & pepper. add more pesto sauce according to your personal preference.

in a large pan over medium heat, saute the zucchini mixture for 2 to 3 minutes until warmed through. serve in bowls and sprinkle with feta or goat cheese. optional: sprinkle parmesan over it, too.

zucchini pesto pasta

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