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Zucchini Noodles with Pesto

Zucchini noodles or zoodles are a fresh take on pasta. Try this veggie-packed meal for a fast and easy weeknight dinner.

Serves 4
Ready in 17 mins
Prep time 5 mins
Cooking time 12 mins
384 calories per serving


> 8 slices pancetta
> 1 fennel bulb
> 1 tbsp olive oil
> 1 tbsp minced garlic
> 1 cup cherry tomatoes
> 1 (15.5 oz) can cannellini beans, drained and rinsed
> 2 (12 oz) pkgs zucchini noodles
> 1/4 cup pesto


Heat a frying pan without oil or butter and fry the pancetta on medium heat for 5 min., flipping halfway. Remove from pan and drain on paper towels. Meanwhile, remove the core from the fennel and slice into thin strips.
Using the pan with the pancetta fat still in it, heat the oil. Fry the fennel on medium-low heat. Add the garlic after 4 min., and cook for an additional 1 min. While fennel and garlic cook, halve the tomatoes.
Add tomatoes, beans, and zucchini noodles. Cook for 1 min. Add the pesto and toss to combine. Season with salt (in moderation) and pepper to taste. Cook for an additional 1 min. Divide zucchini pasta among 4 plates. Garnish with pancetta.


For an added punch of flavor, double the garlic.

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