Pesto Zoodles with Roasted Veggies

Transform your dinner routine with this delightful Pesto Zoodles with Roasted Veggies recipe. It’s a perfect blend of vibrant flavors and nutritious ingredients, making it a favorite among many home cooks.

Pesto Zoodles with Roasted Veggies

Pesto Zoodles with Roasted Veggies


  • 2 large zucchinis, spiralized
  • 1 cup cherry tomatoes, halved
  • 1 red bell pepper, sliced
  • 1 yellow bell pepper, sliced
  • 1/2 cup pine nuts
  • 1/2 cup grated Parmesan cheese
  • 2 cloves garlic
  • 1 cup fresh basil leaves
  • 1/2 cup extra-virgin olive oil
  • Salt and pepper to taste


  1. Preheat the oven to 400°F (200°C).
  2. In a baking sheet, combine the spiralized zucchini, cherry tomatoes, and sliced bell peppers. Drizzle with olive oil and season with salt and pepper. Toss to coat evenly.
  3. Roast in the preheated oven for 20-25 minutes or until the vegetables are tender and slightly caramelized.
  4. While the veggies are roasting, prepare the pesto. In a food processor, combine pine nuts, Parmesan cheese, garlic, and basil. Pulse until finely chopped. With the motor running, slowly drizzle in the olive oil until the pesto reaches a smooth consistency. Season with salt and pepper to taste.
  5. Once the roasted veggies are done, toss them with the prepared pesto in a large bowl.
  6. Serve the Pesto Zoodles with Roasted Veggies warm, garnished with additional Parmesan cheese and fresh basil if desired.

Total Time: 40 minutes

Yield: 4 servings

Nutritional Information (per serving): Calories: 320, Fat: 25g, Carbohydrates: 15g, Protein: 8g

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