Bone Healthy Zucchini Pesto Noodles

Nutrition / October 25, 2016

Did you know that zucchinis are fruits? Well botanically speaking that is! Just thought I’d start off this recipe with a little fun fact for you. 🙂

I’ve always loved cooked zucchini. In my mom’s ratatouille (french Mediterranean-style vegetable stew) or grilled on the barbecue. But I had never thought of having it raw until a few years ago when my roommate in Montreal bought a spiralizer and made raw zucchini noodles.

Since then, I quickly bought my own and have made all kinds of spiralized vegetable salads and dishes.

My favorite has to be the classic, pesto zucchini noodles. I used to use only store bought pesto sauce out of convenience until one summer in France, my aunt made pesto in her food processor in less than 5 minutes!

I didn’t even know how simple it was to make, but most importantly how much better it tasted! But don’t get me wrong, any pesto is delicious and I still keep a jar around for the times when I run out and I am too lazy to make it from scratch (we all get those days no?)

Alright without any further ado, here’s the recipe:

The Pesto

Prep time: 15 minutes

Makes 1½  cups fresh pesto

Ingredients:

Ingredients for Zucchini Pesto Noodle Recipe

  • 1 ½  cups organic fresh basil leaves, packed (50 g)
  • 1 cup organic baby spinach, packed
  • ½ cup freshly grated Parmesan
  • ⅓ cup pine nuts
  • 2-3 garlic cloves, minced
  • ½ cup organic extra virgin olive oil
  • Salt and pepper to taste

Equipment: Food processor

Spiralizer and Food Processer Equipment

Steps:

  1. Add the washed and dried basil and spinach to the food processor with the pine nuts, parmesan and garlic. Ingredients for Zucchini Pesto Noodle Recipe
  2. Pulse and scrape down side until finely chopped.
  3. With the food processor running, add the olive oil in a thin stream. This will help emulsify (blend) the pesto.Pesto mixture for Zucchini Noodles Recipe
  4. Add salt and pepper and pulse to incorporate.
  5. Use for your zucchini noodles or any type of pasta or transfer to container to store in the fridge.

Note: For a vegan alternative, omit the parmesan or use ground almond and nutritional yeast instead!

The Noodles

Prep time: 5 minutes

Serves 4 people

Ingredients:

4 medium sized zucchini (2-3 large zucchinis)

Equipment: Spiralizer or julienne peeler

Steps:

  1. Wash and dry zucchini.
  2. Cut off ends and spiralize!

Spiralized Zucchini Noodles

You can have the zucchini noodles raw with your homemade pesto sauce and some sliced cherry tomatoes for a wonderful salad. Or you can sauté the zucchini noodles with the pesto sauce for a warm noodle dinner!

Zucchini and Pesto Noodles Saute in PanZucchini and Pesto Noodles Recipe

 

 

 

 

 

 

 

These are just the perfect answer to those carb cravings we all get when winter is coming. But this is packed with nutrients and a lot less carbohydrates but most importantly: no processed ingredients or wheat gluten.

Zucchinis are low in saturated fat and sodium, and very low in cholesterol. They are a good source of Vitamin A, Thiamin, Niacin, Phosphorus and Copper. Did you know that they are actually a good source of protein too? Awesome right!? And they are a very good source of Dietary Fiber, Vitamin C, Vitamin K, Riboflavin, Vitamin B6, Folate, Magnesium, Potassium and Manganese.

Interestingly, they are also a source of omega 3 fatty acids! One medium sized zucchini has 92.1 mg of Omega-3 fatty acids and 54.9 mg of omega 6 fatty acids!

That’s a bone healthy fruit right there!

I hope you enjoy this super simple recipe and get very creative with all different sorts of noodle/sauce variations! Are you a tomato sauce person or a cheesy alfredo? Let me know in the comments below!

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