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Pesto Zucchini Noodles

Easy and fresh!

  • Cook Time
  • 6Servings


  • 16 oz zucchini noodles

  • 1 ½ c fresh green beans, cut into 1-inch pieces

  • 2 c diced Roma tomato (about 4 tomatoes)

  • 1 Tbsp olive oil

  • 1 Tbsp white wine vinegar

  • ½ tsp dried oregano

  • 1 6-8 oz jar of Paleo-friendly pesto

  • Salt and pepper


1. Bring water to a boil in a large pot or Dutch oven.

2. In a small bowl, combine the tomato, olive oil, vinegar, oregano, and a sprinkle of salt and black pepper. Set aside.

3. Once the water is boiling, add the green beans. After about 7 minutes, add the zucchini noodles and cook for one more minute.

4. Reserve 2 cups cooking water and then drain zucchini and green beans in a colander.

5. Add zucchini and green beans back to the pan and turn heat to medium-low. Pour the tomato mixture on top of the zucchini noodles and green beans; stir to combine.

6. Add pesto (start with ½ jar of pesto and add more to taste). Thin the sauce with some reserved pasta water if needed. Toss until heated through.

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