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+ servings

Squash Noodles With Pesto

Course Dinner, Lunch, Main Dish
Cuisine Paleo, Primal
Servings 2
Calories 351 kcal


  • 2 Zucchini (large)
  • 1 Yellow squash (large)
  • 1/2 cup Cherry tomatoes (halved)
  • 1 tsp Extra virgin olive oil
  • 1 clove garlic (minced)
  • Pinch of red pepper flakes
  • Salt and pepper (to taste)
  • 2 cups Fresh spinach
  • Juice of 1/2 lemon

For the pesto

  • 1 cup Fresh basil leaves (packed)
  • 5 cloves garlic (peeled and roughly chopped)
  • 3 tbsp Pine nuts
  • Juice of 1/2 lemon
  • 1/4 cup Extra virgin olive oil
  • 1/4 tsp Salt
  • Freshly ground pepper (to taste)


  1. Slice the zucchini and yellow squash into noodles with a julienne peeler, stopping when you reach the seeds.
  2. Line a colander with paper towels and transfer the squash to the colander to drain for 10 minutes.
  3. Meanwhile, lightly toast the pine nuts in a skillet over medium-low heat, stirring frequently. Set aside.
  4. To make the pesto, combine all the pesto ingredients in a blender or food processor.
  5. Blend until combined.
  6. Adjust salt and pepper to taste.
  7. Heat the teaspoon of olive oil in a skillet over medium heat.
  8. Add the garlic and red pepper flakes and sauté for about one minute, until fragrant.
  9. Add the squash and sauté for 3-4 minutes.
  10. Stir in the pesto and spinach.
  11. Cook for a few minutes more until the spinach is wilted.
  12. Remove from heat and stir in the cherry tomatoes.
  13. Drizzle with lemon juice and top with additional pine nuts if desired.
  14. Serve immediately.
Nutrition Facts
Squash Noodles With Pesto
Amount Per Serving
Calories 351 Calories from Fat 288
% Daily Value*
Fat 32g49%
Saturated Fat 4g25%
Polyunsaturated Fat 3g
Monounsaturated Fat 23g
Sodium 423mg18%
Potassium 139mg4%
Carbohydrates 11g4%
Fiber 6g25%
Sugar 2g2%
Protein 6g12%
Vitamin A 18250IU365%
Vitamin C 151.8mg184%
Calcium 260mg26%
Iron 12.6mg70%
* Percent Daily Values are based on a 2000 calorie diet.