Zucchini Noodles with Pesto and Sun Dried Tomatoes

9 Jul

This easy side item was delicious! I really liked the last minute addition of sun dried tomatoes. I hope you like it. Can’t wait to serve it with a nice grilled chicken or fish!  If you want the Calorie Content, recipe, etc for Just the Pesto, click here.


  • 1 cup fresh basil leaves
  • 2 tbsp slivered almonds
  • 1 tbsp minced garlic (or 1 clove fresh, chopped)
  • 1 tsp lemon juice
  • 1 1/2 tbsp Olive Oil
  • 1 tbsp shredded parmesan (the shreds, not the powder)
  • Salt and Pepper to taste
  • 4 Medium/Large Zucchini
  • 1 TBSP Olive Oil (separate from the olive oil listed above)
  • Sea Salt to taste
  • 1/2 cup sun dried tomatoes, chopped



1. Place everything but the Olive oil into the food processor. You’ll want to use a small food processor, and you may need to scrape the sides down periodically to continue blending. Due to the small portion size, the pesto may collect around the edges of the food processor.

2. Once all other ingredients are well blended, add Olive oil and pulse until all ingredients are smooth. Your Pesto is done!

3. Use a Mandolin or other julienne tool (I used a Vegetti) to slice your zucchini into strands (resembling noodles).

4. Heat the 1 Tbsp Olive oil in a skillet. Add Zucchini and sautee 3-5 minutes.

5. Season Zucchini with sea salt, and mix in Pesto and Tomatoes.


Makes 4 Servings= 198 Calories per Serving

Approximately 5 weight watchers points plus per serving




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