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Pesto Zoodles
January 13, 2017

With a few tweaks this recipe turned out to be fabulous! My boyfriend and I loved it! Following suggestions from other reviews, I added some things and I prepared them in steps. I sautéed a small amount of thinly sliced red onion in olive oil and set aside. Then I sautéed mini Heirloom tomatoes (Trader Joe's), cut in half with a little olive oil and some garlic and S&P and set aside. I mashed the garbanzo beans a bit and slowly heated them in the pan with homemade pesto so as not to get too hot. Then, I sautéed the zucchini spirals in a separate pan in a little olive oil until just wilted. I constantly tossed the zucchini while cooking so as not to get overdone. (I always cook my zucchini spirals separately from the recipe so it does not get mushy). I added everything together and did a quick toss. Topped with crushed red pepper flakes and grated gouda/parmesan cheese. The only problem was there were no leftovers! Next time I would double the recipe so we had leftovers. It's a keeper!

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