Zucchini Pasta with Pesto & Cherry Tomatoes

Zucchini “pasta” is an amazingly delicious substitute for regular pasta that will leave you feeling great—and not bloated—after eating it. There are multiple ways to prepare it so that you won’t ever become tired of this easy-to-make favorite. The secret is in the sauce. Try this dairy-free and delicious pesto for starters. The pesto can be made the night before for an easy and refreshing meal.


*SERVES 4 to 6



4 zucchinis

2 cups fresh basil leaves, tightly packed

½ cup walnuts or pine nuts

1 clove garlic, coarsely chopped

¼ to ½ cup olive oil, added until desired consistency is reached

½ teaspoon sea salt

Freshly ground black pepper to taste

1 cup cherry tomatoes, chopped



FOR THE “PASTA,” use a julienne peeler or knife to make long thin slices of zucchini. If you own a spiralizer, that’s a less labor intensive way to make the noodles.


COMBINE THE BASIL, nuts, and garlic in the bowl of a food processor and blend until coarsely ground. Slowly drizzle in the olive oil and process. Add enough olive oil to keep it moist. Next, add the salt and the pepper to taste. Cover the zucchini with the pesto and top with the chopped tomatoes. Store the remaining pesto in a tightly sealed container in the refrigerator for up to 4 days.


Recipe by Elise Museles of Kale and Chocolate. First appeared in The Microbiome Solution (Penguin 2015).