Pesto Veggie "Pasta" | Cook for Your Life

Pesto Veggie “Pasta”

Rated 4.6 out of 5
4.6 out of 5 stars (based on 15 reviews)

Clock Icon for Prep Time 15 min prep
Clock Icon for Prep Time 30 min total
Person Icon for Serving Size 2 servings
Carrot Icon for Number of Ingredients Size 7 ingredients

This “pasta” recipe is great for people who want to eat more vegetables and less starch. Try making your own pesto sauce to get the flavor and consistency you like best. Plus, if you make...


  • 1 yellow squash, cut into noodle like slices, using a vegetable peeler or spiralizer
  • 1 zucchini, cut into noodle like slices, using a vegetable peeler or spiralizer
  • 2 tablespoons Basil Pesto
  • ⅓ cup water
  • Salt and pepper, to taste
  • 2 tablespoons toasted pine nuts
  • 2 tablespoons Parmesan cheese
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Nutrition Facts


256 cals


14 g

Saturated Fat

3 g

Polyunsaturated Fat

3 g

Monounsaturated Fat

3 g


29 g


3 g


5 g


9 g


905 mg


  1. Season the noodle-like strips of squash and zucchini with a pinch of salt and pepper. Set aside.
  2. In a saute pan on low heat, warm the pesto. Add water and stir to create a sauce, turning the heat up to medium.
  3. Add squash and zucchini to pesto sauce and cook for an additional minute to allow the vegetables to soften.
  4. Season with additional salt and pepper as needed and serve warm or chilled. Garnish with pine nuts and cheese.

Registered Dietitian Approved

Our recipes, articles, and videos are reviewed by our oncology-trained dietitians to ensure that each is backed with scientific evidence and follows the guidelines set by the Oncology Nutrition for Clinical Practice, 2nd Ed., published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics, and the American Institute for Cancer Research and the American Cancer Society